Publicaciones en colaboración con investigadoras/es de Universitat Rovira i Virgili (20)

2016

  1. Comparison of d-gluconic acid production in selected strains of acetic acid bacteria

    International Journal of Food Microbiology, Vol. 222, pp. 40-47

  2. GqqA, a novel protein in Komagataeibacter europaeus involved in bacterial quorum quenching and cellulose formation

    Microbial Cell Factories, Vol. 15, Núm. 1

2015

  1. Acetic acid bacteria from biofilm of strawberry vinegar visualized by microscopy and detected by complementing culture-dependent and culture-independent techniques

    Food Microbiology, Vol. 46, pp. 452-462

  2. Cellulose production and cellulose synthase gene detection in acetic acid bacteria

    Applied Microbiology and Biotechnology, Vol. 99, Núm. 3, pp. 1349-1361

  3. Draft genome sequence of Komagataeibacter europaeus CECT 8546, a celluloseproducing strain of vinegar elaborated by the traditional method

    Genome Announcements, Vol. 3, Núm. 5

2014

  1. Acetic acid bacteria isolated from grapes of South Australian vineyards

    International Journal of Food Microbiology, Vol. 178, pp. 98-106

2013

  1. Acetobacter malorum and Acetobacter cerevisiae identification and quantification by Real-Time PCR with TaqMan-MGB probes

    Food Microbiology, Vol. 36, Núm. 1, pp. 30-39

  2. Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine

    Letters in Applied Microbiology, Vol. 57, Núm. 3, pp. 227-232

  3. Analysis of acetic acid bacteria by different culture-independent techniques in a controlled superficial acetification

    Annals of Microbiology, Vol. 63, Núm. 1, pp. 393-398

  4. Effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria

    Food Microbiology, Vol. 34, Núm. 1, pp. 88-94

  5. Evaluation of representativity of the acetic acid bacteria species identified by culture-dependent method during a traditional wine vinegar production

    Food Research International, Vol. 51, Núm. 1, pp. 404-411

2012

  1. Identification of yeast and acetic acid bacteria isolated from the fermentation andacetification of persimmon (Diospyros kaki)

    Food Microbiology, Vol. 30, Núm. 1, pp. 98-104

2011

  1. Biodegradation of methyl tert-butyl ether by newly identified soil microorganisms in a simple mineral solution

    World Journal of Microbiology and Biotechnology, Vol. 27, Núm. 4, pp. 813-821

  2. Diversity of acetic acid bacteria present in healthy grapes from the Canary Islands

    International Journal of Food Microbiology, Vol. 151, Núm. 1, pp. 105-112

2010

  1. Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production

    International Journal of Food Microbiology, Vol. 141, Núm. 1-2, pp. 56-62

  2. Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing

    Journal of Food Composition and Analysis, Vol. 23, Núm. 2, pp. 175-184

  3. Population dynamics of acetic acid bacteria during traditional wine vinegar production

    International Journal of Food Microbiology, Vol. 138, Núm. 1-2, pp. 130-136

  4. Technological process for production of persimmon and strawberry vinegars

    International Journal of Wine Research, Vol. 2, Núm. 1, pp. 55-61

2009

  1. Effect of wood type and thickness on acetification kinetics in traditional vinegar production

    International Journal of Wine Research, Vol. 1, Núm. 1, pp. 155-160

2008

  1. The phenolic composition of red wine vinegar produced in barrels made from different woods

    Food Chemistry, Vol. 109, Núm. 3, pp. 606-615