Výsledky vyhledávání - "Joaquin Bautista-Gallego"

Akademický článek

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

Autor: Alessandra Pino, Amanda Vaccalluzzo, Lisa Solieri, Flora V. Romeo, Aldo Todaro, Cinzia Caggia, Francisco Noé Arroyo-López, Joaquin Bautista-Gallego, Cinzia L. Randazzo

Publikováno v: Frontiers in Microbiology, Vol 10 (2019)

In the present study, the β-glucosidase positive strain Lactobacillus plantarum F3. 3 was used as starter during the fermentation of Sicilian table olives (Nocellara Etnea cultivar) at two different salt concentrations (5 and 8%), in order to accele

Externí odkaz: https://doaj.org/article/7a422f56aa4949a8966eb32326df6070

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Akademický článek

Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride

Autor: Joaquin Bautista-Gallego, Francisco Rodríguez-Gómez, Verónica Romero-Gil, Antonio Benítez-Cabello, Francisco N. Arroyo-López, Antonio Garrido-Fernández

Publikováno v: Frontiers in Nutrition, Vol 5 (2018)

The work assays the use of various concentrations of ZnCl2 (0.0–0.1%, w/v) in packaged natural black Manzanilla table olives. The transformations were followed for 4 months. The presence of Zn modified the leaching of total sugars (sucrose, glucose

Externí odkaz: https://doaj.org/article/674dcfa7b16f483db969cc8febdc92e3

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Akademický článek

Transcriptomic and proteomic analysis of Oenococcus oeni adaptation to wine stress conditions

Autor: Mar Margalef-Català, Isabel Araque, Albert Bordons, Cristina Reguant, Joaquin Bautista-Gallego

Publikováno v: Frontiers in Microbiology, Vol 7 (2016)

Oenococcus oeni, the main lactic acid bacteria responsible for malolactic fermentation in wine, has to adapt to stressful conditions, such as low pH and high ethanol content. In this study, the changes in the transcriptome and the proteome of O. oeni

Externí odkaz: https://doaj.org/article/8a8fbb5f6ce34274a603ad01cadd4cdb

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Akademický článek

RT-PCR–DGGE analysis to elucidate the dominant bacterial species of industrial Spanish-style green table olive fermentations

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

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