J. L. Ruiz-Barba

发表

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

J. Piard, M. Desmazeaud, R. Jiménez-Díaz, 1993, Applied and environmental microbiology.

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

J. Piard, J. L. Ruiz-Barba, R. Jiménez-Díaz, 1991, The Journal of applied bacteriology.

Molecular Analysis of the Locus Responsible for Production of Plantaricin S, a Two-Peptide Bacteriocin Produced byLactobacillus plantarum LPCO10

B. Floriano, P. Warner, S. A. Bayley, 1998, Applied and Environmental Microbiology.

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

J. L. Ruiz-Barba, R. Jiménez-Díaz, Belén Caballero-Guerrero, 2010, Food microbiology.

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

B. Floriano, J. L. Ruiz-Barba, R. Jiménez-Díaz, 2007, Plasmid.

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

A. Maldonado, J. L. Ruiz-Barba, R. Jiménez-Díaz, 2004, Archives of Microbiology.

Production of Plantaricin NC 8 by Lactobacillus 1 plantarum NC 8 is Induced in the Presence of 2 Different Types of Gram-positive Bacteria 3 4

A. Maldonado, J. L. Ruiz-Barba, R. Jiménez-Díaz, 2003 .

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

J. L. Ruiz-Barba, Belén Caballero-Guerrero, A. Maldonado-Barragán, 2013, Food microbiology.

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

J. L. Ruiz-Barba, Belén Caballero-Guerrero, A. Maldonado-Barragán, 2014, International journal of food microbiology.

Elsevier Editorial System(tm) for International Journal of Food Microbiology Manuscript Draft Title: Genetic Diversity and Dynamics of Bacterial and Yeast Strains Associated to Spanish-style Green Table-olive Fermentations in Large Manufacturing Companies Highlights Genetic Diversity and Dynamics of

J. L. Ruiz-Barba, Belén Caballero-Guerrero, Helena Lucena-Padrós, 2014 .

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

J. Gonzalez, J. L. Ruiz-Barba, Belén Caballero-Guerrero, 2014, International journal of systematic and evolutionary microbiology.

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

J. Gonzalez, J. L. Ruiz-Barba, Belén Caballero-Guerrero, 2014, International journal of systematic and evolutionary microbiology.

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

F. N. Arroyo-López, A. Querol, A. Garrido-Fernández, 2006, Food microbiology.

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

J. L. Ruiz-Barba, Belén Caballero-Guerrero, A. Maldonado-Barragán, 2013, Food microbiology.

Carotenoid production in Lactobacillus plantarum 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

J. Garrido‐Fernández, D. Hornero-Méndez, J. L. Ruiz-Barba, 2012 .

Genome Sequence of Lactobacillus pentosus IG1, a Strain Isolated from Spanish-Style Green Olive Fermentations

J. L. Ruiz-Barba, Belén Caballero-Guerrero, A. Maldonado-Barragán, 2011, Journal of bacteriology.

Purification and partial amino acid sequence of plantaricin S, a bacteriocin produced by Lactobacillus plantarum LPCO10, the activity of which depends on the complementary action of two peptides

K. Sletten, I. Nes, P. Warner, 1995, Applied and environmental microbiology.

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

J. L. Ruiz-Barba, Belén Caballero-Guerrero, A. Maldonado-Barragán, 2014, Food microbiology.

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

J. L. Ruiz-Barba, R. Jiménez-Díaz, 2012, Food microbiology.

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

J. L. Ruiz-Barba, R. Jiménez-Díaz, 1995, Applied and environmental microbiology.

Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture

J. L. Ruiz-Barba, R. Jiménez-Díaz, A. Garrido, 2003 .

Inhibition of Lactobacillus plantarum by polyphenols extracted from two different kinds of olive brine

A. Garrido-Fernández, J. L. Ruiz-Barba, R. Jiménez-Díaz, 1993 .

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

J. L. Ruiz-Barba, Helena Lucena-Padrós, 2019, Food microbiology.

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

P. Warner, J. L. Ruiz-Barba, R. Jiménez-Díaz, 1994, Applied and environmental microbiology.

Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium.

J. L. Ruiz-Barba, A. Montaño, A. Cortés-Delgado, 2021, Food microbiology.

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

M. Brenes, J. L. Ruiz-Barba, Helena Lucena-Padrós, 2018, Food microbiology.

Bactericidal Effect of Phenolic Compounds from Green Olives on Lactobacillus plantarum

J. L. Rı́os, J. M. Olías, J. L. Ruiz-Barba, 1990 .

Phenolic inhibitors involved in the natural fermentation of Gemlik cultivar black olives

C. Romero, A. Castro, M. Brenes, 2012, European Food Research and Technology.

Bactericidal action of oleuropein extracted from green olives against Lactobacillus plantarum

A. Garrido-Fernández, J. L. Ruiz-Barba, R. Jiménez-Díaz, 1991 .

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

J. L. Ruiz-Barba, R. Jiménez-Díaz, 1994, The Journal of applied bacteriology.

Optimization of Bacteriocin Production by Batch Fermentation of Lactobacillus plantarum LPCO10

A. Garrido-Fernández, J. L. Ruiz-Barba, R. Jiménez-Díaz, 2002, Applied and Environmental Microbiology.

Purification and Genetic Characterization of Enterocin I from Enterococcus faecium 6T1a, a Novel Antilisterial Plasmid-Encoded Bacteriocin Which Does Not Belong to the Pediocin Family of Bacteriocins

B. Floriano, J. L. Ruiz-Barba, R. Jiménez-Díaz, 1998, Applied and Environmental Microbiology.

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

A. Maldonado, J. L. Ruiz-Barba, R. Jiménez-Díaz, 2005, Analytical biochemistry.

The locus responsible for production of plantaricin S, a class IIb bacteriocin produced by Lactobacillus plantarum LPCO10, is widely distributed among wild-type Lact. plantarum strains isolated from olive fermentations.

B. Floriano, A. Maldonado, J. L. Ruiz-Barba, 2002, International journal of food microbiology.

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

J. M. Rodríguez, E. Jiménez, J. L. Ruiz-Barba, 2015, International journal of food microbiology.

Table olives: types and trade preparations

A. H. Sánchez, José Luis Ruiz-Barba, Antonio López-López, 2021 .

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

J. L. Ruiz-Barba, Helena Lucena-Padrós, 2016, Food microbiology.

Formation of gas pocket defect in Spanish-style green olives by the halophile Celerinatantimonas sp.

C. Romero, M. Brenes, J. L. Ruiz-Barba, 2022, Food Control.

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

B. Floriano, J. L. Ruiz-Barba, R. Jiménez-Díaz, 1998, International journal of food microbiology.

Utilization of high lysine-producing strains of Lactobacillus plantarum as starter culture for nutritional improvement of ogi

O. Adebawo, J. O. Akingbala, J. L. Ruiz-Barba, 2000 .

Regulation of aspartokinase in Lactobacillus plantarum

O. Adebawo, P. Warner, J. L. Ruiz-Barba, 1997, Journal of applied microbiology.

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

V. Martín, J. L. Ruiz-Barba, Belén Caballero-Guerrero, 2016, BMC Microbiology.

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

J. M. Rodríguez, E. Jiménez, J. L. Ruiz-Barba, 2009, International journal of food microbiology.

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

J. M. Rodríguez, V. Martín, J. L. Ruiz-Barba, 2016, BMC Microbiology.

Knockout of Three-component Regulatory Systems Reveals That the Apparently Constitutive Plantaricin-production Phenotype Shown by Lactobacillus Plantarum

J. L. Ruiz-Barba, R. Jiménez-Díaz, A. Maldonado-Barragán, 2022 .

Induction of Plantaricin Production in Lactobacillus plantarum NC8 after Coculture with Specific Gram-Positive Bacteria Is Mediated by an Autoinduction Mechanism

A. Maldonado, J. L. Ruiz-Barba, R. Jiménez-Díaz, 2004, Journal of bacteriology.

Purification and Genetic Characterization of Plantaricin NC8, a Novel Coculture-Inducible Two-Peptide Bacteriocin from Lactobacillus plantarum NC8

A. Maldonado, J. L. Ruiz-Barba, R. Jiménez-Díaz, 2003, Applied and Environmental Microbiology.

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

S. Delgado, B. Mayo, J. M. Rodríguez, 2012, Applied Microbiology and Biotechnology.

Carotenoid production in Lactobacillus plantarum.

D. Hornero-Méndez, J. L. Ruiz-Barba, Belén Caballero-Guerrero, 2010, International journal of food microbiology.

Construction of integrating derivatives of pHV60 for use in Lactobacillus plantarum

P. Warner, A. W. Duckworth, J. L. Ruiz-Barba, 1993 .

Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar).

J. L. Ruiz-Barba, A. López-López, A. Montaño, 2023, Food microbiology.

Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars

J. L. Ruiz-Barba, A. López-López, A. Montaño, 2023, Foods.

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.

J. L. Ruiz-Barba, R. Jiménez-Díaz, A. Maldonado-Barragán, 2009, International journal of food microbiology.

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

J. L. Ruiz-Barba, Belén Caballero-Guerrero, A. Maldonado-Barragán, 2014, Food microbiology.