• Publications
  • Influence
Incidence ofListeria monocytogenesand otherListeriaspecies in raw milk produced in Spain
Abstract Raw milk samples from bulk tanks of 114 farms in Central Spain were analysed for Listeria twice per season over a 1-year period. L. monocytogenes and L. innocua were detected in 3.62 andExpand
  • 53
  • 11
Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high‐pressure treatments and bacteriocin‐producing lactic acid bacteria
Aims:  To investigate the combined effect of high‐pressure treatments (HPT) and milk inoculation with bacteriocin‐producing lactic acid bacteria (BP‐LAB) on the survival of Staphylococcus aureusExpand
  • 65
  • 8
Synergistic effect of nisin and the lactoperoxidase system on Listeria monocytogenes in skim milk.
Nisin added at 10 or 100 IU/ml to ultra-high temperature processed (UHT) skim milk had no effect on counts of Listeria monocytogenes after 24 h at 30 degrees C, whereas addition of theExpand
  • 88
  • 6
Influence of breed, animal, and days of lactation on lactoperoxidase system components in goat milk.
Lactoperoxidase and thiocyanate content in goat milk from two Spanish breeds throughout 5 mo of lactation has been investigated. Mean lactoperoxidase for milk from Verata and Murciano-Granadina goatsExpand
  • 33
  • 6
A quantitative study of enterotoxin production by sheep milk staphylococci.
Of 124 staphylococcal strains isolated from sheep milk, 78 produced enterotoxin A, B, C, or D when evaluated by an enzyme-linked immunosorbent assay. Enterotoxins A and D, elaborated by 44 and 43Expand
  • 104
  • 5
  • PDF
Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk.
Abstract Bacteriocin-producing lactic acid bacteria were isolated from 298 samples of raw ewes', goats’ or cows’ milk. Eighty-two bacteriocin producers were phenotypically and genotypicallyExpand
  • 153
  • 5
A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects.
The effectiveness of electron beam irradiation and high pressure treatment for the sanitation of cold-smoked salmon from two points of view, microbial safety and shelf-life extension, was compared.Expand
  • 52
  • 5
Inhibitory activity of a nisin-producing starter culture on Listeria innocua in raw ewes milk Manchego cheese.
The inhibitory activity of nisin-producing Lactococcus lactis subsp. lactis ESI 515 on the survival of Listeria innocua during ripening of raw ewes milk Manchego cheese was investigated. After 60Expand
  • 45
  • 5
Inhibition of Listeria monocytogenes by enterocin 4 during the manufacture andripening of Manchego cheese
The inhibitory effect of enterocin 4, a bacteriocin produced by Enterococcus faecalis INIA 4, on Listeria monocytogenes strains Ohio and Scott A during themanufacture and ripening of Manchego cheeseExpand
  • 109
  • 4
Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics
La Serena cheese is a soft to semi-soft Spanish variety manufactured from Merino ewe raw milk coagulated with an extract of Cynara cardunculus. In the present work a purge and trap ex- tractionExpand
  • 76
  • 4