A5077705537- Fermentation and Sensory Analysis
- Yeasts and Rust Fungi Studies
- Fungal and yeast genetics research
- Microbial Inactivation Methods
- Fungal Biology and Applications
- Plant Pathogens and Fungal Diseases
- Meat and Animal Product Quality
- Fungal Infections and Studies
- Wastewater Treatment and Reuse
- Antifungal resistance and susceptibility
- Biofuel production and bioconversion
- Fecal contamination and water quality
- Mycotoxins in Agriculture and Food
- Microbial Metabolites in Food Biotechnology
- Biotechnology and Related Fields
- Genomics and Phylogenetic Studies
- Advanced Chemical Sensor Technologies
- Listeria monocytogenes in Food Safety
Universidad San Pablo CEU
2014-2020
Universidad Complutense de Madrid
2005-2020
We propose a model, based on the Gompertz equation, to describe growth of yeasts colonies agar medium. This model presents several advantages: (i) one equation describes colony growth, which previously needed two separate ones (linear increase radius and squared radius); (ii) similar can be applied total viable cells, area or radius, because number cells in mature is proportional their area; (iii) its parameters estimate cell yield, concentration that triggers limitation effect this specific...
In this work we analyze the spoiling potential of Meyerozyma guilliermondii in yogurt. The analysis was based on contaminated samples sent to us by an industrial laboratory over two years. All plain and fruit yogurt packages were heavily yeasts, but only last ones, containing fermentable sugars besides lactose, spoiled gas swelling. These strains unable grow ferment lactose (as type strain); they did lactate plus galactose, fermented glucose sucrose, galactose (weakly), not compete with...
To prevent microbial growth and its consequences, preservatives such as sorbic acid or salts, commonly known sorbates, are added to foods. However, some moulds yeasts capable of decarboxylating sorbates producing 1,3-pentadiene. This is a volatile compound with an unpleasant “petroleum-like “odour, which causes consumer rejection the contaminated products. In this work, we studied production 1,3-pentadiene in 91 strains yeast Debaryomyces hansenii, found that nearly 96% were able produce...
The decay of E. coli in waste waters at mesophilic temperatures has been attributed to a complex mixture environmental factors that include nutrient availability, the presence microbial competitors or toxic compounds, chemical properties water and present microbiota.Consequently, kinetics observed different studies varies strongly with conditions both strains effluent used each them.To fit these data, several mathematical models have tried, from log linear sigmoid equations, but them fits...