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Items: 37

1.

Microbial biogeography of Spanish-style green olive fermentations in the province of Seville, Spain.

Lucena-Padrós H, Ruiz-Barba JL.

Food Microbiol. 2019 Sep;82:259-268. doi: 10.1016/j.fm.2019.02.004. Epub 2019 Feb 20.

PMID:
31027782
2.

Expression of genes involved in metabolism of phenolic compounds by Lactobacillus pentosus and its relevance for table-olive fermentations.

Carrasco JA, Lucena-Padrós H, Brenes M, Ruiz-Barba JL.

Food Microbiol. 2018 Dec;76:382-389. doi: 10.1016/j.fm.2018.06.020. Epub 2018 Jul 2.

PMID:
30166164
3.

Purification and genetic characterization of gassericin E, a novel co-culture inducible bacteriocin from Lactobacillus gasseri EV1461 isolated from the vagina of a healthy woman.

Maldonado-Barragán A, Caballero-Guerrero B, Martín V, Ruiz-Barba JL, Rodríguez JM.

BMC Microbiol. 2016 Mar 12;16:37. doi: 10.1186/s12866-016-0663-1.

4.

Diversity and enumeration of halophilic and alkaliphilic bacteria in Spanish-style green table-olive fermentations.

Lucena-Padrós H, Ruiz-Barba JL.

Food Microbiol. 2016 Feb;53(Pt B):53-62. doi: 10.1016/j.fm.2015.09.006. Epub 2015 Sep 7.

PMID:
26678130
5.

PCR-DGGE assessment of the bacterial diversity in Spanish-style green table-olive fermentations.

Lucena-Padrós H, Jiménez E, Maldonado-Barragán A, Rodríguez JM, Ruiz-Barba JL.

Int J Food Microbiol. 2015 Jul 16;205:47-53. doi: 10.1016/j.ijfoodmicro.2015.03.033. Epub 2015 Apr 3.

PMID:
25886017
6.

Genetic diversity and dynamics of bacterial and yeast strains associated to Spanish-style green table-olive fermentations in large manufacturing companies.

Lucena-Padrós H, Caballero-Guerrero B, Maldonado-Barragán A, Ruiz-Barba JL.

Int J Food Microbiol. 2014 Nov 3;190:72-8. doi: 10.1016/j.ijfoodmicro.2014.07.035. Epub 2014 Aug 7.

PMID:
25203617
7.

Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques.

Lucena-Padrós H, Caballero-Guerrero B, Maldonado-Barragán A, Ruiz-Barba JL.

Food Microbiol. 2014 Sep;42:154-65. doi: 10.1016/j.fm.2014.03.020. Epub 2014 Apr 2.

PMID:
24929732
8.

Propionibacterium olivae sp. nov. and Propionibacterium damnosum sp. nov., isolated from spoiled packaged Spanish-style green olives.

Lucena-Padrós H, González JM, Caballero-Guerrero B, Ruiz-Barba JL, Maldonado-Barragán A.

Int J Syst Evol Microbiol. 2014 Sep;64(Pt 9):2980-5. doi: 10.1099/ijs.0.063032-0. Epub 2014 Jun 9.

PMID:
24912823
9.

Enterococcus olivae sp. nov., isolated from Spanish-style green-olive fermentations.

Lucena-Padrós H, González JM, Caballero-Guerrero B, Ruiz-Barba JL, Maldonado-Barragán A.

Int J Syst Evol Microbiol. 2014 Aug;64(Pt 8):2534-9. doi: 10.1099/ijs.0.062208-0. Epub 2014 May 8.

PMID:
24812366
10.

Garvicin A, a novel class IId bacteriocin from Lactococcus garvieae that inhibits septum formation in L. garvieae strains.

Maldonado-Barragán A, Cárdenas N, Martínez B, Ruiz-Barba JL, Fernández-Garayzábal JF, Rodríguez JM, Gibello A.

Appl Environ Microbiol. 2013 Jul;79(14):4336-46. doi: 10.1128/AEM.00830-13. Epub 2013 May 10.

11.

High-salt brines compromise autoinducer-mediated bacteriocinogenic Lactobacillus plantarum survival in Spanish-style green olive fermentations.

Caballero-Guerrero B, Lucena-Padrós H, Maldonado-Barragán A, Ruiz-Barba JL.

Food Microbiol. 2013 Feb;33(1):90-6. doi: 10.1016/j.fm.2012.09.002. Epub 2012 Sep 17.

PMID:
23122506
12.

Induction of bacteriocin production by coculture is widespread among plantaricin-producing Lactobacillus plantarum strains with different regulatory operons.

Maldonado-Barragán A, Caballero-Guerrero B, Lucena-Padrós H, Ruiz-Barba JL.

Food Microbiol. 2013 Feb;33(1):40-7. doi: 10.1016/j.fm.2012.08.009. Epub 2012 Sep 1.

PMID:
23122499
13.

Characterization of Lactobacillus salivarius CECT 5713, a strain isolated from human milk: from genotype to phenotype.

Langa S, Maldonado-Barragán A, Delgado S, Martín R, Martín V, Jiménez E, Ruíz-Barba JL, Mayo B, Connor RI, Suárez JE, Rodríguez JM.

Appl Microbiol Biotechnol. 2012 Jun;94(5):1279-87. doi: 10.1007/s00253-012-4032-1. Epub 2012 Apr 19.

PMID:
22526789
14.

A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olive fermentation.

Ruiz-Barba JL, Jiménez-Díaz R.

Food Microbiol. 2012 May;30(1):253-9. doi: 10.1016/j.fm.2011.11.004. Epub 2011 Dec 7.

PMID:
22265309
15.

Genome sequence of Lactobacillus pentosus IG1, a strain isolated from Spanish-style green olive fermentations.

Maldonado-Barragán A, Caballero-Guerrero B, Lucena-Padrós H, Ruiz-Barba JL.

J Bacteriol. 2011 Oct;193(19):5605. doi: 10.1128/JB.05736-11.

16.

Carotenoid production in Lactobacillus plantarum.

Garrido-Fernández J, Maldonado-Barragán A, Caballero-Guerrero B, Hornero-Méndez D, Ruiz-Barba JL.

Int J Food Microbiol. 2010 May 30;140(1):34-9. doi: 10.1016/j.ijfoodmicro.2010.02.015. Epub 2010 Feb 19.

PMID:
20303609
17.

Coculture with specific bacteria enhances survival of Lactobacillus plantarum NC8, an autoinducer-regulated bacteriocin producer, in olive fermentations.

Ruiz-Barba JL, Caballero-Guerrero B, Maldonado-Barragán A, Jiménez-Díaz R.

Food Microbiol. 2010 May;27(3):413-7. doi: 10.1016/j.fm.2009.10.002. Epub 2009 Oct 9.

PMID:
20227607
18.

Enterocin C, a class IIb bacteriocin produced by E. faecalis C901, a strain isolated from human colostrum.

Maldonado-Barragán A, Caballero-Guerrero B, Jiménez E, Jiménez-Díaz R, Ruiz-Barba JL, Rodríguez JM.

Int J Food Microbiol. 2009 Jul 31;133(1-2):105-12. doi: 10.1016/j.ijfoodmicro.2009.05.008. Epub 2009 May 9.

PMID:
19501421
19.

Knockout of three-component regulatory systems reveals that the apparently constitutive plantaricin-production phenotype shown by Lactobacillus plantarum on solid medium is regulated via quorum sensing.

Maldonado-Barragán A, Ruiz-Barba JL, Jiménez-Díaz R.

Int J Food Microbiol. 2009 Mar 15;130(1):35-42. doi: 10.1016/j.ijfoodmicro.2008.12.033. Epub 2009 Jan 9.

PMID:
19185943
20.

Use of molecular methods for the identification of yeast associated with table olives.

Arroyo-López FN, Durán-Quintana MC, Ruiz-Barba JL, Querol A, Garrido-Fernández A.

Food Microbiol. 2006 Dec;23(8):791-6. Epub 2006 Apr 18.

PMID:
16943084
21.

Molecular analysis of the 21-kb bacteriocin-encoding plasmid pEF1 from Enterococcus faecium 6T1a.

Ruiz-Barba JL, Floriano B, Maldonado-Barragán A, Jiménez-Díaz R.

Plasmid. 2007 Mar;57(2):175-81. Epub 2006 Aug 8.

PMID:
16893567
22.

Small-scale total DNA extraction from bacteria and yeast for PCR applications.

Ruiz-Barba JL, Maldonado A, Jiménez-Díaz R.

Anal Biochem. 2005 Dec 15;347(2):333-5. Epub 2005 Oct 13. No abstract available.

PMID:
16266685
24.

Production of plantaricin NC8 by Lactobacillus plantarum NC8 is induced in the presence of different types of gram-positive bacteria.

Maldonado A, Ruiz-Barba JL, Jiménez-Díaz R.

Arch Microbiol. 2004 Jan;181(1):8-16. Epub 2003 Nov 29.

PMID:
14647979
25.
26.

Optimization of bacteriocin production by batch fermentation of Lactobacillus plantarum LPCO10.

Leal-Sánchez MV, Jiménez-Díaz R, Maldonado-Barragán A, Garrido-Fernández A, Ruiz-Barba JL.

Appl Environ Microbiol. 2002 Sep;68(9):4465-71.

29.

Bacteriocin production and competitiveness of Lactobacillus plantarum LPCO10 in olive juice broth, a culture medium obtained from olives.

Leal MV, Baras M, Ruiz-Barba JL, Floriano B, Jiménez-Díaz R.

Int J Food Microbiol. 1998 Aug 18;43(1-2):129-34.

PMID:
9761347
30.

Molecular analysis of the locus responsible for production of plantaricin S, a two-peptide bacteriocin produced by Lactobacillus plantarum LPCO10.

Stephens SK, Floriano B, Cathcart DP, Bayley SA, Witt VF, Jiménez-Díaz R, Warner PJ, Ruiz-Barba JL.

Appl Environ Microbiol. 1998 May;64(5):1871-7.

31.

Regulation of aspartokinase in Lactobacillus plantarum.

Adebawo OO, Ruiz-Barba JL, Warner PJ, Oguntimein GB.

J Appl Microbiol. 1997 Feb;82(2):191-6.

32.
33.

Availability of Essential B-Group Vitamins to Lactobacillus plantarum in Green Olive Fermentation Brines.

Ruiz-Barba JL, Jimenez-Diaz R.

Appl Environ Microbiol. 1995 Apr;61(4):1294-7.

34.

Use of Lactobacillus plantarum LPCO10, a Bacteriocin Producer, as a Starter Culture in Spanish-Style Green Olive Fermentations.

Ruiz-Barba JL, Cathcart DP, Warner PJ, Jiménez-Díaz R.

Appl Environ Microbiol. 1994 Jun;60(6):2059-64.

35.

Vitamin and amino acid requirements of Lactobacillus plantarum strains isolated from green olive fermentations.

Ruiz-Barba JL, Jiménez-Díaz R.

J Appl Bacteriol. 1994 Apr;76(4):350-5.

PMID:
8200862
36.

Plantaricins S and T, Two New Bacteriocins Produced by Lactobacillus plantarum LPCO10 Isolated from a Green Olive Fermentation.

Jiménez-Díaz R, Rios-Sánchez RM, Desmazeaud M, Ruiz-Barba JL, Piard JC.

Appl Environ Microbiol. 1993 May;59(5):1416-24.

37.

Plasmid profiles and curing of plasmids in Lactobacillus plantarum strains isolated from green olive fermentations.

Ruiz-Barba JL, Piard JC, Jiménez-Díaz R.

J Appl Bacteriol. 1991 Nov;71(5):417-21.

PMID:
1761434

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