A5008039096- Meat and Animal Product Quality
- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Probiotics and Fermented Foods
- Food Safety and Hygiene
- Protein Hydrolysis and Bioactive Peptides
- Identification and Quantification in Food
- Salmonella and Campylobacter epidemiology
- Polyamine Metabolism and Applications
- Microbial Metabolites in Food Biotechnology
- Essential Oils and Antimicrobial Activity
- Microencapsulation and Drying Processes
- Microbial Metabolism and Applications
- Sensory Analysis and Statistical Methods
- Nanocomposite Films for Food Packaging
- Animal Nutrition and Physiology
- Vibrio bacteria research studies
- Fermentation and Sensory Analysis
- Agricultural and Food Sciences
- Bee Products Chemical Analysis
- Spectroscopy and Chemometric Analyses
- Gut microbiota and health
- Postharvest Quality and Shelf Life Management
- Food, Nutrition, and Cultural Practices
- Microbial Metabolic Engineering and Bioproduction
Institute of Agrifood Research and Technology
2011-2022
Clínica Girona
1998-2019
Teagasc - The Irish Agriculture and Food Development Authority
2010
A new bacteriocin has been isolated from an Enterococcus faecium strain. The bacteriocin, termed enterocin A, was purified to homogeneity as judged by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, N-terminal amino acid sequencing, and mass spectrometry analysis. By combining the data obtained DNA primary structure of determined. It consists 47 residues, molecular weight calculated be 4,829, assuming that four cysteine residues form intramolecular disulfide bridges. This...
ABSTRACT A rifampin-resistant Lactobacillus salivarius strain, CTC2197, was assessed as a probiotic in poultry, by studying its ability to prevent Salmonella enteritidis C-114 colonization chickens. When the strain dosed oral gavage together with S. directly into proventriculus 1-day-old Leghorn chickens, pathogen completely removed from birds after 21 days. The same results were obtained when also administered through feed and drinking water apart direct inoculation proventriculus....
Detection of six species lactic acid bacteria and gram-positive catalase-positive cocci from low-acid fermented sausages (fuets chorizos) was assessed by species-specific PCR. Without enrichment, Lactobacillus sakei curvatus were detected in 11.8% the samples, plantarum Staphylococcus xylosus 17.6%. Enriched samples allowed detection L. S. all (100%) Enterococcus faecium sausages. The percentages curvatus, plantarum, carnosus, epidermidis varied depending on sausage type. 80% fuets 57%...
Lactobacillus sake CTC494 isolated from a naturally fermented sausage, produced an antibacterial agent active against selected strains of Listeria monocytogenes and L. innocua. The was bacteriolytic sensitive to proteolytic enzymes; it identified as bacteriocin designated sakacin K. ability Lact. inhibit the growth listeria, compared bacteriocinogenic negative control strain, examined in model sausage system dry sausages. In sausages able not only suppress listeria but diminish their number...
To evaluate the biodiversity of lactobacilli from slightly fermented sausages (chorizo, fuet and salchichon) by molecular typing, while considering their safety aspects.Species-specific PCR, plasmid profiling randomly amplified polymorphic DNA (RAPD)-PCR were used to characterize 250 lactic acid bacteria (LAB) isolated 21 low Spanish sausages. Lactobacillus sakei was predominant species (74%) followed curvatus (21.2%) Leuconostoc mesenteroides (4.8%). By RAPD-PCR 144 different strains could...