A5044054174- Listeria monocytogenes in Food Safety
- Salmonella and Campylobacter epidemiology
- Food Safety and Hygiene
- Fermentation and Sensory Analysis
- Essential Oils and Antimicrobial Activity
- Probiotics and Fermented Foods
- Nanocomposite Films for Food Packaging
- Vibrio bacteria research studies
- Nanoparticles: synthesis and applications
- Meat and Animal Product Quality
- Plant Pathogens and Fungal Diseases
- Postharvest Quality and Shelf Life Management
- Microbial Inactivation Methods
- Electrospun Nanofibers in Biomedical Applications
- Microbial Metabolism and Applications
- Bacterial biofilms and quorum sensing
- Microbial Metabolites in Food Biotechnology
- Biochemical and biochemical processes
- Plant-Microbe Interactions and Immunity
- Horticultural and Viticultural Research
- Identification and Quantification in Food
- Bacteriophages and microbial interactions
- Mycotoxins in Agriculture and Food
- Proteins in Food Systems
- Food composition and properties
Autonomous University of Queretaro
2016-2025
Eastern Regional Research Center
2007
Agricultural Research Service
2007
University of Georgia
2004
El empleo de biofertilizantes con base en rizobacterias promotoras del crecimiento, constituye una alternativa biotecnológica para mejorar la producción especies interés hortícola. En el presente trabajo se identificaron mediante análisis gen 16S rRNA, cuatro previamente aisladas plantas tomate (Lycopersicum esculentum Mill.), las que fueron caracterizadas por sus propiedades bioquímicas relacionadas promoción crecimiento vegetal y evaluadas su efecto germinación plántulas pimiento (Capsicum...
Native lactic acid bacteria (LAB) are capable of growing during winemaking, thereby strongly affecting wine quality. The species LAB present in musts, wines malolactic fermentation (MLF), and barrels/filters were investigated wineries from the emerging region Queretaro, México using multiplex PCR culture. resistance to wine-like conditions (WLC): ethanol (10, 12 13%), SO2 (30 mg·l-1) low pH (3.5) native strains was also studied. Five detected within 61 samples obtained: Oenococcus oeni,...
The dynamics of bacteria community 'Bola de Ocosingo' cheese, a Mexican artisanal raw milk cheese was investigated by high-throughput sequencing (454 pyrosequencing). Dairy samples (raw milk, curd, at 50 and 110 d ripening) were collected dry (March-June) rainy season (August-November) from three producers located in Chiapas, México. In general, contained high bacterial diversity which reduced throughout manufacture. However, two productions an important increase during ripening observed...
Abstract The bacterial biofilm formation index (BFI) is measured by a microtiter plate assay, and it typically performed at 72 hr. However, the dynamics of biopolymer change during this incubation period. aims study were to follow Vibrio strains isolated from samples seafood food contact surfaces (FCS) propose new BFI classification criterion. Samples (136) FCS (14) collected retail markets in Queretaro, Mexico. presence spp. was determined, isolated, six major pathogenic species ( V....