I. Pardo

发表

A new fear in wine: Isolation of Staphylococcus epidermidis histamine producer

Yaiza Benavent-Gil, C. Berbegal, Olga Lucio, 2016 .

Comparative survey of putrescine production from agmatine deamination in different bacteria.

J. M. Landete, M. C. Manca de Nadra, M. Arena, 2008, Food microbiology.

Biogenic Amine Formation in Fermented Beverages: Targets, Tools and Triumphs

G. Spano, D. Fiocco, C. Palermo, 2007 .

Cloning and characterization of a new laccase from Lactobacillus plantarum J16 CECT 8944 catalyzing biogenic amines degradation

I. Pardo, S. Ferrer, S. Callejón, 2016, Applied Microbiology and Biotechnology.

Advanced Synthesis of Conductive Polyaniline Using Laccase as Biocatalyst

H. Salavagione, J. Vind, Ángel T. Martínez, 2016, PloS one.

Improved detection and enumeration of yeasts in wine by Cells-qPCR

I. Pardo, S. Ferrer, Verónica Soares-Santos, 2018 .

Cells-qPCR as a direct quantitative PCR method to avoid microbial DNA extractions in grape musts and wines.

I. Pardo, S. Ferrer, Verónica Soares-Santos, 2017, International journal of food microbiology.

High-Throughput Screening Assay for Laccase Engineering toward Lignosulfonate Valorization

S. Camarero, I. Pardo, F. de Salas, 2017, International journal of molecular sciences.

Conjugative plasmid pIP501 undergoes specific deletions after transfer from Lactococcus lactis to Oenococcus oeni

M. Zúñiga, I. Pardo, S. Ferrer, 2003, Archives of Microbiology.

Transposons Tn916 and Tn925 can transfer from Enterococcus faecalis to Leuconostoc oenos.

M. Zúñiga, I. Pardo, S. Ferrer, 1996, FEMS microbiology letters.

Which lactic acid bacteria are responsible for histamine production in wine?

I. Pardo, S. Ferrer, J. Landete, 2005, Journal of applied microbiology.

Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation

V. Ferreira, J. Cacho, P. Hernández-Orte, 2008 .

Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine

J. M. Landete, M. C. Manca de Nadra, M. Arena, 2008, Journal of applied microbiology.

Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine

J. M. Landete, I. Pardo, S. Ferrer, 2007 .

Tyramine and phenylethylamine production among lactic acid bacteria isolated from wine.

J. M. Landete, I. Pardo, S. Ferrer, 2007, International journal of food microbiology.

Lactobacillus aquaticus sp. nov., isolated from a Korean freshwater pond.

Jang-Cheon Cho, I. Pardo, S. Ferrer, 2009, International journal of systematic and evolutionary microbiology.

Lactobacillus oeni sp. nov., from wine.

R. Rosselló-Móra, I. Pardo, S. Ferrer, 2009, International journal of systematic and evolutionary microbiology.

Ability of Kocuria varians LTH 1540 To Degrade Putrescine: Identification and Characterization of a Novel Amine Oxidase.

I. Pardo, S. Ferrer, S. Callejón, 2015, Journal of agricultural and food chemistry.

NAD(P)H regeneration is the key for heterolactic fermentation of hexoses in Oenococcus oeni.

S. Maicas, I. Pardo, S. Ferrer, 2002, Microbiology.

Characterization of a Lactobacillus plantarum Strain Able to Produce Tyramine and Partial Cloning of a Putative Tyrosine Decarboxylase Gene

G. Spano, M. C. Manca de Nadra, D. Fiocco, 2007, Current Microbiology.

Recombinant laccase from Pediococcus acidilactici CECT 5930 with ability to degrade tyramine

I. Pardo, S. Ferrer, S. Callejón, 2017, PloS one.

An improved medium for distinguishing between homofermentative and heterofermentative lactic acid bacteria.

M. Zúñiga, I. Pardo, S. Ferrer, 1993, International journal of food microbiology.

Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine.

V. Lizama, C. Berbegal, I. Pardo, 2019, Food microbiology.

16S-ARDRA, a tool for identification of lactic acid bacteria isolated from grape must and wine.

I. Pardo, S. Ferrer, A. Rodas, 2003, Systematic and applied microbiology.

Yeast-Bacteria Coinoculation

I. Pardo, S. Ferrer, 2019, Red Wine Technology.

Dynamics of Microbial Populations during Fermentation of Wines from the Utiel-Requena Region of Spain

M. J. García, M. Zúñiga, I. Pardo, 1989, Applied and environmental microbiology.

Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries.

T. Arroyo, A. Morata, I. Loira, 2022, Critical reviews in food science and nutrition.

Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter.

Yaiza Benavent-Gil, E. Navascués, C. Berbegal, 2017, International journal of food microbiology.

Selection of Lactobacillus strains to induce biological acidification in low acidity wines

S. Krieger-Weber, Olga Lucio, I. Pardo, 2016 .

The use of core-shell high-performance liquid chromatography column technology to improve biogenic amine quantification in wine.

C. Berbegal, I. Pardo, S. Ferrer, 2016, Journal of the science of food and agriculture.

BACTERIA AND THEIR INFLUENCE ON BIOGENIC AMINES

I. Pardo, S. Ferrer, L. Polo, 2008 .

Histamine, histidine, and growth-phase mediated regulation of the histidine decarboxylase gene in lactic acid bacteria isolated from wine.

J. M. Landete, I. Pardo, S. Ferrer, 2006, FEMS microbiology letters.

Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation.

P. Russo, G. Spano, V. Capozzi, 2016, Food microbiology.

A highly stable laccase obtained by swapping the second cupredoxin domain

S. Camarero, I. Pardo, F. de Salas, 2018, Scientific Reports.

Use of starter cultures of Lactobacillus to induce malolactic fermentation in wine

S. Krieger-Weber, Olga Lucio, I. Pardo, 2017 .

Malolactic fermentation in wine with high densities of non-proliferating Oenococcus oeni

S. Maicas, À. Natividad, I. Pardo, 2000 .

Acetobacter musti sp. nov., isolated from Bobal grape must.

Yaiza Benavent-Gil, Alba Yépez, I. Pardo, 2016, International journal of systematic and evolutionary microbiology.

Ochratoxin A removal in synthetic media by living and heat-inactivated cells of Oenococcus oeni isolated from wines

F. Mateo, M. Jiménez, E. Mateo, 2010 .

Tandem chemical deconstruction and biological upcycling of poly(ethylene terephthalate) to β-ketoadipic acid by Pseudomonas putida KT2440.

Joshua R. Elmore, Stefan J. Haugen, Christopher W. Johnson, 2021, Metabolic engineering.

Characterization and engineering of a two-enzyme system for plastics depolymerization

Fiona L. Kearns, Christina M. Payne, Christopher W. Johnson, 2020, Proceedings of the National Academy of Sciences.

Engineering Platforms for Directed Evolution of Laccase from Pycnoporus cinnabarinus

S. Camarero, E. Record, M. Alcalde, 2011, Applied and Environmental Microbiology.

Influence of yeast strains on managing wine acidity using Lactobacillus plantarum

Olga Lucio, I. Pardo, S. Ferrer, 2018, Food Control.

Exploring the biodiversity of two groups of Oenococcus oeni isolated from grape musts and wines: Are they equally diverse?

I. Pardo, S. Ferrer, M. R. Alberto, 2017, Systematic and applied microbiology.

Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

V. Ferreira, J. Cacho, P. Hernández-Orte, 2012, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Improvement of volatile composition of wines by controlled addition of malolactic bacteria

J. Gil, S. Maicas, I. Pardo, 1999 .

Polyphasic study of wine Lactobacillus strains: taxonomic implications.

I. Pardo, S. Ferrer, A. Rodas, 2005, International journal of systematic and evolutionary microbiology.

Molecular approaches for the identification and characterisation of oenological lactic acid bacteria

M. Moreno-Arribas, M. Pozo-Bayón, I. Pardo, 2009 .

Outer membrane vesicles catabolize lignin-derived aromatic compounds in Pseudomonas putida KT2440

Stefan J. Haugen, Richard J. Giannone, R. Hettich, 2020, Proceedings of the National Academy of Sciences.

Major Classification: Biological Sciences Minor Classification: Applied Biological Sciences Outer membrane vesicles catabolize lignin-derived aromatic compounds in Pseudomonas putida KT2440

Richard J. Giannone, R. Hettich, S. Purvine, 2020 .

Re-designing the substrate binding pocket of laccase for enhanced oxidation of sinapic acid

V. Guallar, Emanuele Monza, S. Camarero, 2016 .

Laccase engineering by rational and evolutionary design

S. Camarero, I. Pardo, 2015, Cellular and Molecular Life Sciences.

A Nonconventional Archaeal Fluorinase Identified by In Silico Mining for Enhanced Fluorine Biocatalysis

J. Damborský, D. Volke, P. Nikel, 2022, ACS catalysis.

EFFECT OF YEASTS / BACTERIA CO-INOCULATION ON MALOLACTIC FERMENTATION OF TEMPRANILLO WINES

Ferrer, Olga Lucio, I. Pardo, 2014 .

Malolactic fermentation in white wines

I. Pardo, S. Ferrer, 2022, White Wine Technology.

Production of Oenococcus oeni biomass to induce malolactic fermentation in wine by control of pH and substrate addition

Sergi Maicas, Sergi Ferrer, Isabel Pardo, 1999, Biotechnology Letters.

Development of specific fluorescent oligonucleotide probes for in situ identification of wine lactic acid bacteria.

Sergi Ferrer, Isabel Pardo, Lucía Blasco, 2003, FEMS microbiology letters.

Lactobacillus vini sp. nov., a wine lactic acid bacterium homofermentative for pentoses.

R. Aznar, M. Macián, E. Chenoll, 2006, International journal of systematic and evolutionary microbiology.

Biogenic amines in wines from three Spanish regions.

J. M. Landete, I. Pardo, S. Ferrer, 2005, Journal of agricultural and food chemistry.

The effects of freezing and freeze-drying of Oenococcus oeni upon induction of malolactic fermentation in red wine

S. Maicas, I. Pardo, S. Ferrer, 2000 .

Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions

P. Hernández-Orte, I. Pardo, S. Ferrer, 2011, Annals of Microbiology.

The potential of positively-charged cellulose sponge for malolactic fermentation of wine, using Oenococcus oeni.

S. Maicas, I. Pardo, S. Ferrer, 2001, Enzyme and microbial technology.

A novel culture medium for Oenococcus oeni malolactic starter production

Yaiza Benavent-Gil, C. Berbegal, I. Pardo, 2015 .

Continuous malolactic fermentation in red wine using free Oenococcus oeni

S. Maicas, I. Pardo, S. Ferrer, 1999 .

Lactic Acid Bacteria in Spanish Red Rose and White Musts and Wines under Cellar Conditions

M. Zúñiga, I. Pardo, 1992 .

Lactobacillus uvarum sp. nov.--a new lactic acid bacterium isolated from Spanish Bobal grape must.

R. Rosselló-Móra, I. Pardo, S. Ferrer, 2008, Systematic and applied microbiology.

Lactobacillus bobalius sp. nov., a lactic acid bacterium isolated from Spanish Bobal grape must.

M. Urdiain, I. Pardo, S. Ferrer, 2008, International journal of systematic and evolutionary microbiology.

The role of two families of bacterial enzymes in putrescine synthesis from agmatine via agmatine deiminase.

J. M. Landete, M. C. Manca de Nadra, M. Arena, 2010, International microbiology : the official journal of the Spanish Society for Microbiology.

New colorimetric screening assays for the directed evolution of fungal laccases to improve the conversion of plant biomass

M. Alcalde, S. Camarero, Ana I. Vicente, 2013, BMC Biotechnology.

Exploring the Oxidation of Lignin-Derived Phenols by a Library of Laccase Mutants

S. Camarero, I. Pardo, 2015, Molecules.

Development of chimeric laccases by directed evolution

Miguel Alcalde, Susana Camarero, Isabel Pardo, 2012, Biotechnology and bioengineering.

Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine

I. Pardo, S. Ferrer, S. Callejón, 2013, Applied Microbiology and Biotechnology.

RAPID DETECTION AND IDENTIFICATION OF YEASTS IN MUST AND WINE BY FLOW CYTOMETRY AND FISH

Olga Lucio, I. Pardo, S. Ferrer, 2013 .

Development of speci¢c £uorescent oligonucleotide probes for in situ identi¢cation of wine lactic acid bacteria

I. Pardo, S. Ferrer, 2003 .

Gene amplification, laboratory evolution, and biosensor screening reveal MucK as a terephthalic acid transporter in Acinetobacter baylyi ADP1.

Christopher W. Johnson, G. Beckham, E. Neidle, 2020, Metabolic engineering.

Ferreira subjected to malolactic fermentation in barrels varieties Tempranillo and Cabernet Sauvignon Amino acids and volatile compounds in wines from

V. Ferreira, J. Cacho, P. Hernández-Orte, 2012 .

Influence of freezing temperatures prior to freeze‐drying on viability of yeasts and lactic acid bacteria isolated from wine

I. Pardo, S. Ferrer, R. Mañes-Lázaro, 2017, Journal of applied microbiology.

Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood

V. Ferreira, J. Cacho, A. Escudero, 2009 .

A selective medium for the isolation of malolactic mutants of Leuconostoc oenos

M. Zúñiga, I. Pardo, S. Ferrer, 1994 .

Structural analysis and biochemical properties of laccase enzymes from two Pediococcus species

P. Casino, R. Collins, A. Soares, 2021, Microbial biotechnology.

Comparative water quality characterization by PCA of an unperturbed and a polluted stream

I. Pardo, 1994 .

Influence of Native S. cerevisiae Strains on the Final Characteristics of “Pago” Garnacha Wines from East Spain

V. Lizama, C. Berbegal, I. Pardo, 2023, Beverages.

Laccase engineering by rational and evolutionary design

S. Camarero, I. Pardo, 2015, Cellular and Molecular Life Sciences.

Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine

I. Pardo, S. Ferrer, S. Callejón, 2013, Applied Microbiology and Biotechnology.

Direct and Rapid Detection and Quantification of Oenococcus oeni Cells in Wine by Cells-LAMP and Cells-qLAMP

I. Pardo, S. Ferrer, Verónica Soares-Santos, 2018, Front. Microbiol..

Regulation of hdc expression and HDC activity by enological factors in lactic acid bacteria

J. M. Landete, I. Pardo, S. Ferrer, 2008, Journal of applied microbiology.

Lactobacillus bobalius sp. nov., a lactic acid bacterium isolated from Spanish Bobal grape must.

M. Urdiain, I. Pardo, S. Ferrer, 2008, International journal of systematic and evolutionary microbiology.