Publicaciones en las que colabora con MAGDALENA MARTÍNEZ CAÑAMERO (38)

2022

  1. Determinación de los niveles de resistencias a antibióticos en una colección de cepas aisladas de langostino

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  2. Estudio de los niveles de resistencia a antibióticos en cepas bacterianas aisladas de pulpo

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  3. Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

    Universidad de Jaén

2013

  1. Biocide and copper tolerance in enterococci from different sources

    Journal of Food Protection, Vol. 76, Núm. 10, pp. 1806-1809

  2. Estudio microbiológico de aceitunas de mesa elaboradas al estilo tradicional o casero: mejora de los procesos de fermentación y estabilización del producto acabado

    Proyectos de investigación, 2010-2011 [Archivo de ordenador] (Servicio de Publicaciones), pp. 159-182

2010

  1. Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat

    Food Control, Vol. 21, Núm. 4, pp. 462-470

2009

  1. Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin

    Food Control, Vol. 20, Núm. 4, pp. 381-385

2008

  1. Bacteriocin-producing Lactobacillus strains isolated from poto poto, a Congolese fermented maize product, and genetic fingerprinting of their plantaricin operons

    International Journal of Food Microbiology, Vol. 127, Núm. 1-2, pp. 18-25

  2. Characterization of a bacteriocin-producing strain of Enterococcus faecalis from cow's milk used in the production of Moroccan traditional dairy foods

    World Journal of Microbiology and Biotechnology, Vol. 24, Núm. 7, pp. 997-1001

  3. Comparative analysis of genetic diversity and incidence of virulence factors and antibiotic resistance among enterococcal populations from raw fruit and vegetable foods, water and soil, and clinical samples

    International Journal of Food Microbiology, Vol. 123, Núm. 1-2, pp. 38-49

  4. Inhibition of food poisoning and pathogenic bacteria by Lactobacillus plantarum strain 2.9 isolated from ben saalga, both in a culture medium and in food

    Food Control, Vol. 19, Núm. 9, pp. 842-848

  5. Risk factors in enterococci isolated from foods in Morocco: Determination of antimicrobial resistance and incidence of virulence traits

    Food and Chemical Toxicology, Vol. 46, Núm. 8, pp. 2648-2652

2007

  1. Characterization of lactobacilli isolated from caper berry fermentations

    Journal of Applied Microbiology, Vol. 102, Núm. 2, pp. 583-590

  2. Differentiation and characterization by molecular techniques of Bacillus cereus group isolates from poto poto and dégué, two traditional cereal-based fermented foods of Burkina Faso and Republic of Congo

    Journal of Food Protection, Vol. 70, Núm. 5, pp. 1165-1173

  3. Efficacy of enterocin AS-48 against bacilli in ready-to-eat vegetable soups and purees

    Journal of Food Protection, Vol. 70, Núm. 10, pp. 2339-2345

  4. Semi-preparative scale purification of enterococcal bacteriocin enterocin EJ97, and evaluation of substrates for its production

    Journal of Industrial Microbiology and Biotechnology, Vol. 34, Núm. 12, pp. 779-785

  5. Treatment of vegetable sauces with enterocin AS-48 alone or in combination with phenolic compounds to inhibit proliferation of Staphylococcus aureus

    Journal of Food Protection, Vol. 70, Núm. 2, pp. 405-411

2006

  1. Application of the broad-spectrum bacteriocin enterocin AS-48 to inhibit Bacillus coagulans in canned fruit and vegetable foods

    Food and Chemical Toxicology, Vol. 44, Núm. 10, pp. 1774-1781

  2. Bacteriocin production, plasmid content and plasmid location of enterocin P structural gene in enterococci isolated from food sources

    Letters in Applied Microbiology, Vol. 42, Núm. 4, pp. 331-337

  3. Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods

    International Journal of Food Microbiology, Vol. 111, Núm. 3, pp. 228-233