Beatriz Calero Delgado-rekin lankidetzan egindako argitalpenak (8)

2020

  1. The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives

    Food Microbiology, Vol. 91

2019

  1. Biodiversity and multifunctional features of lactic acid bacteria isolated from table olive biofilms

    Frontiers in Microbiology, Vol. 10, Núm. APR

  2. Metataxonomic analysis of the bacterial diversity in table olive dressing components

    Food Control, Vol. 105, pp. 190-197

  3. Multiple genome sequences of lactobacillus pentosus strains isolated from biofilms on the skin of fermented green table olives

    Microbiology Resource Announcements, Vol. 8, Núm. 8

  4. The use of starter cultures in the table olive fermentation can modulate the antiadhesive properties of brine exopolysaccharides against enterotoxigenic: Escherichia coli

    Food and Function, Vol. 10, Núm. 6, pp. 3738-3747

2018

  1. Assessment of the probiotic potential of bacterial species isolated from table olive; "Lactobacillus pentosus" vs "Lactobacillus plantarum"

    Nuevas tendencias en microbiología de alimentos: XXI Congreso Nacional de Microbiología de los Alimentos, Tarragona 2018

  2. Draft genome sequences of six Lactobacillus pentosus strains isolated from brines of traditionally fermented Spanish-style green table olives

    Genome Announcements, Vol. 6, Núm. 18

2017

  1. Genome overview of eight Candida boidinii strains isolated from human activities and wild environments

    Standards in Genomic Sciences, Vol. 12, Núm. 1