Zobrazeno 1 - 10
of 132
pro vyhledávání: '"Francisco Noé Arroyo López"'
Publikováno v:
Frontiers in Microbiology, Vol 7 (2016)
A probabilistic/logistic model, based on binary data (growth/no growth), was used to assess the effects of sodium metabisulphite (SM) and cinnamaldehyde (CIN) (0-1,000 mg/L) against the main microbial groups found in table olive environment (lactic a
Externí odkaz:
https://doaj.org/article/6c47141ad0e542ecb246e5d1e43f8d09
Autor:
Antonio Benítez-Cabello, Joaquin Bautista-Gallego, Antonio Garrido-Fernández, Kalliopi RANTSIOU, Luca Cocolin, Rufino Jiménez-Díaz, Francisco Noé Arroyo López
Publikováno v:
Frontiers in Microbiology, Vol 7 (2016)
This paper describes the dominant bacterial species metabolically active through the industrial production of Spanish-style Manzanilla and Gordal olives. For this purpose, samples (brines and fruits) obtained at 0, 15 and 90 fermentation days were an
Externí odkaz:
https://doaj.org/article/62bff15eb44940bb97f4096a08295978
Autor:
María Cecilia Rojo, Paola Mónica Talia, María Cecilia Lerena, María Lorena Ponsone, Magalí Lucía Gonzalez, Lucía Maribel Becerra, Laura Analía Mercado, Virginia Martín-Arranz, Francisco Rodríguez-Gómez, Francisco Noé Arroyo-López, Mariana Combina
Publikováno v:
Heliyon, Vol 9, Iss 12, Pp e22608- (2023)
The utilization of grape juice from low oenological value grape varieties for bioethanol production represent an alternative for diversification and value addition in viticulture. Optimizing Very High Gravity (VHG) fermentation can significantly incr
Externí odkaz:
https://doaj.org/article/1a02691423bf443ca29c77fd64030834
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
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
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:
Carolina Ghilardi, Paola Sanmartin Negrete, Guillermo Rodríguez Gutiérrez, Pablo Monetta, Francisco Noé Arroyo-López, Dámaso Hornero-Méndez, Amalia Antonia Carelli, Virginia Borroni
Publikováno v:
Process Biochemistry. 120:275-286
7 Figuras.-- 3 Tablas
Olive oil production using the two-phase extraction system generates large amounts of biomass named alperujo, which has high percentage of water, slightly acidic pH, and high concentration of salts, organic matter, and phen
Olive oil production using the two-phase extraction system generates large amounts of biomass named alperujo, which has high percentage of water, slightly acidic pH, and high concentration of salts, organic matter, and phen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52767098e46385d21985b7bad37e6008
https://doi.org/10.1016/j.procbio.2022.06.013
https://doi.org/10.1016/j.procbio.2022.06.013