Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Antonio Benítez-Cabello"'
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Lactiplantibacillus pentosus (Lbp. pentosus) is a species of lactic acid bacteria with a great relevance during the table olive fermentation process, with ability to form non-pathogenic biofilms on olive epidermis. The objective of this work is to de
Externí odkaz:
https://doaj.org/article/a8522f3305bf48799f0692d6a80a0596
Autor:
Salud María Serrano Heredia, Javier Sánchez-Martín, Verónica Romero Gil, Francisco Noé Arroyo-López, Antonio Benítez-Cabello, Elena Carrasco Jiménez, Antonio Valero Díaz
Publikováno v:
Foods, Vol 12, Iss 20, p 3718 (2023)
Aquaculture is becoming a strategic sector for many national economies to supply the increasing demand for fish from consumers. Fish culture conditions and processing operations can lead to an increase in microbial contamination of farmed fish that m
Externí odkaz:
https://doaj.org/article/5a11c5fc59c748e48d8e41954dbba56e
Publikováno v:
Foods, Vol 12, Iss 19, p 3712 (2023)
Climate change is a global emergency that is affecting agriculture in Mediterranean countries, notably the production and the characteristics of the final products. This is the case of olive cultivars, a source of olive oil and table olives. Table ol
Externí odkaz:
https://doaj.org/article/9eac163aec704b4dae84776ace7166e0
Autor:
Elio López-García, Antonio Benítez-Cabello, Antonio Pablo Arenas-de Larriva, Francisco Miguel Gutierrez-Mariscal, Pablo Pérez-Martínez, Elena María Yubero-Serrano, Francisco Noé Arroyo-López, Antonio Garrido-Fernández
Publikováno v:
Biomedicines, Vol 11, Iss 8, p 2134 (2023)
This work uses Compositional Data Analysis (CoDA) to examine the typical human faecal bacterial diversity in 39 healthy volunteers from the Andalusian region (Spain). Stool samples were subjected to high-throughput sequencing of the V3 and V4 regions
Externí odkaz:
https://doaj.org/article/dd96469a097649458eac47380ceceb4a
Autor:
Elio López-García, Antonio Benítez-Cabello, Javier Ramiro-García, Victor Ladero, Francisco Noé Arroyo-López
Publikováno v:
Foods, Vol 12, Iss 5, p 938 (2023)
In recent years, there has been a growing interest in obtaining probiotic bacteria from plant origins. This is the case of Lactiplantibacillus pentosus LPG1, a lactic acid bacterial strain isolated from table olive biofilms with proven multifunctiona
Externí odkaz:
https://doaj.org/article/18d38c2a8b744b7a9e1666900df31e84
Autor:
Elio López-García, Antonio Benítez-Cabello, Francisco Rodríguez-Gómez, Virginia Martín-Arranz, Antonio Garrido-Fernández, Francisco Noé Arroyo-López
Publikováno v:
Fermentation, Vol 8, Iss 9, p 441 (2022)
This work evaluates the effect of 1-methylcyclopropene (1-MCP) on postharvest and fermentation of Manzanilla cultivar, processed as Spanish-style or directly brined table olives. During postharvest handling, 1-MCP (2.85 µL/L) reduced the number of c
Externí odkaz:
https://doaj.org/article/9c53fd546d384f1b9277d8f33a774553
Strategies for the Identification and Assessment of Bacterial Strains with Specific Probiotic Traits
Autor:
Edgar Torres-Maravilla, Diana Reyes-Pavón, Antonio Benítez-Cabello, Raquel González-Vázquez, Luis M. Ramírez-Chamorro, Philippe Langella, Luis G. Bermúdez-Humarán
Publikováno v:
Microorganisms, Vol 10, Iss 7, p 1389 (2022)
Early in the 1900s, it was proposed that health could be improved and senility delayed by manipulating gut microbiota with the host-friendly bacteria found in yogurt. Later, in 1990, the medical community reconsidered this idea and today probiotics r
Externí odkaz:
https://doaj.org/article/ee391ed357204bb69cce2050d7631800
Autor:
Guiomar Denisse Posada-Izquierdo, Antonio Valero, Francisco Noé Arroyo-López, Miriam González-Serrano, Alfonso M. Ramos-Benítez, Antonio Benítez-Cabello, Francisco Rodríguez-Gómez, Rufino Jimenez-Diaz, Rosa M. García-Gimeno
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
The presence of Vibrio species in table olive fermentations has been confirmed by molecular biology techniques in recent studies. However, there has been no report of any foodborne outbreak caused by Vibrio due to the consumption of table olives, and
Externí odkaz:
https://doaj.org/article/27f86d46cb154c719c535e93e0d5da76
Autor:
Salvatore Camiolo, Cinzia Porru, Antonio Benítez-Cabello, Francisco Rodríguez-Gómez, Beatríz Calero-Delgado, Andrea Porceddu, Marilena Budroni, Ilaria Mannazzu, Rufino Jiménez-Díaz, Francisco Noé Arroyo-López
Publikováno v:
Standards in Genomic Sciences, Vol 12, Iss 1, Pp 1-14 (2017)
Abstract Candida boidinii is an Ascomycota yeast with important biotechnological applications. In this paper we present the genome sequencing and annotation of eight strains of this species isolated from human activities and wild environments. The pr
Externí odkaz:
https://doaj.org/article/73b5e9ac4a774b629349df50065e1254
Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms
Autor:
Antonio Benítez-Cabello, Beatriz Calero-Delgado, Francisco Rodríguez-Gómez, Antonio Garrido-Fernández, Rufino Jiménez-Díaz, Francisco Noé Arroyo-López
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
In the present study, a total of 554 lactic acid bacteria (LAB) isolates were obtained from the olive surface of Manzanilla, Gordal, and Aloreña cultivars processed as green Spanish-style or directly brined (natural) olives. The isolates obtained fr
Externí odkaz:
https://doaj.org/article/dafd459e73a24231bd8737d9157f3bd2