C. Wacher

发表

Effect of High Hydrostatic Pressure Treatment on the Preservation of Beef Meat

M. Ramírez-Gilly, A. Tecante, P. Severiano-Pérez, 2012 .

Interaction of shockwaves with infected kidney stones: is there a bactericidal effect?

F. Fernández, A. Loske, E. Castaño‐Tostado, 2008, Journal of endourology.

Microbial Interactions between Amylolytic and Non-Amylolytic Lactic Acid Bacteria Strains Isolated during the Fermentation of Pozol

J. Guyot, C. Wacher, Sandra Bolaños-Nuñez, 2021, Foods.

Lactic Acid Fermentation of Arabinoxylan From Nejayote by Streptococcus infantarius ssp. infantarius 25124 Isolated From Pozol

G. Aguilar-Osorio, R. Rodríguez-Sanoja, A. Navarro-Ocaña, 2018, Front. Microbiol..

Tolerance to acid and alkali by Streptococcus infantarius subsp. infantarius strain 25124 isolated from fermented nixtamal dough: Pozol. Studies in APT broth.

Lila Lubianka Domínguez-Ramírez, A. Tecante, M. García‐Garibay, 2020, Food microbiology.

Microbial and Physiological Characterization of Weakly Amylolytic but Fast-Growing Lactic Acid Bacteria: a Functional Role in Supporting Microbial Diversity in Pozol, a Mexican Fermented Maize Beverage

J. Guyot, C. Wacher, J. Morlon-Guyot, 2003, Applied and Environmental Microbiology.

Streptococcus infantarius 25124 isolated from pozol produces a high molecular weight amylopullulanase, a key enzyme for niche colonization

R. Rodríguez-Sanoja, D. Guillén, C. Wacher, 2021, Amylase.

Draft Genome Sequence of Leuconostoc citreum CW28 Isolated from Pozol, a Pre-Hispanic Fermented Corn Beverage

P. Bustos, C. Olvera, R. I. Santamaría, 2017, Genome Announcements.

Antioxidant and antimicrobial material by grafting of L-arginine onto enzymatic poly(gallic acid).

E. Vivaldo‐Lima, E. Bárzana, J. Pedraza-Chaverri, 2020, Materials science & engineering. C, Materials for biological applications.

Omics in traditional vegetable fermented foods and beverages

R. Rodríguez-Sanoja, S. Sánchez, D. Guillén, 2020, Critical reviews in food science and nutrition.

Probiotic potential of thermotolerant lactic acid bacteria strains isolated from cooked meat products.

M. PÉREZ-CHABELA, C. Wacher, C. Eslava-Campos, 2013 .

Survival to different acid challenges and outer membrane protein profiles of pathogenic Escherichia coli strains isolated from pozol, a Mexican typical maize fermented food.

C. Wacher, C. Eslava, Júlia Pérez, 2005, International journal of food microbiology.

Lactobacillus coleohominis sp. nov., isolated from human sources.

P. Lawson, M. Collins, E. Falsen, 2001, International journal of systematic and evolutionary microbiology.

Characterization of the Polyurethanolytic Activity of Two Alicycliphilus sp. Strains Able To Degrade Polyurethane and N-Methylpyrrolidone

H. Loza-Tavera, C. Wacher, M. Cruz-Gómez, 2007, Applied and Environmental Microbiology.

Chemical and Rheological Description of Pozol Dough Fermentation Inoculated with Streptococcus Infantarius Subsp . Infantarius 25124 and Lactobacillus Plantarum

M. Ramírez-Gilly, A. Tecante, C. Wacher, 2019 .

Survival and characterization of Escherichia coli strains in a typical Mexican acid-fermented food.

A. Cravioto, A. Navarro, C. Wacher, 2001, International journal of food microbiology.

Quantitative analyses of the bacterial microbiota of rearing environment, tilapia and common carp cultured in earthen ponds and inhibitory activity of its lactic acid bacteria on fish spoilage and pathogenic bacteria

M. PÉREZ-CHABELA, Pierre Marie Kaktcham, C. Wacher, 2017, World journal of microbiology & biotechnology.

Chemical and Nutritional Composition of Tejate, a Traditional Maize and Cacao Beverage from the Central Valleys of Oaxaca, Mexico

A. Sotelo, D. Soleri, C. Wacher, 2012, Plant Foods for Human Nutrition.

Fermented Vegetable Products

J. Tamang, C. Wacher, G. Díaz-Ruiz, 2010 .

Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations

J. Guyot, F. Ampe, N. ben Omar, 1999, Applied and Environmental Microbiology.

Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice

C. Wacher, J. A. Santiago-Urbina, F. Ruiz-Terán, 2018, Front. Microbiol..

Evaluation of endosulfan degradation capacity by six pure strains isolated from a horticulture soil

S. Hernández, M. Zubillaga, I. Ortíz, 2021, Folia Microbiologica.

Microbiology of Indian and Mestizo pozol fermentations

E. Bárzana, P. Lappe, C. Wacher, 2000 .

Pierre Marie Kaktcham, C. Wacher, G. Díaz-Ruiz, 2017, World Journal of Microbiology and Biotechnology.

Nisin-producing Lactococcus lactis subsp. lactis 2MT isolated from freshwater Nile tilapia in Cameroon: Bacteriocin screening, characterization, and optimization in a low-cost medium

María de Lourdes Pérez-Chabela, M. PÉREZ-CHABELA, Pierre Marie Kaktcham, 2019, LWT.

Evaluation of xylan as carbon source for Weissella spp., a predominant strain in pozol fermentation

A. López-Munguía, M. E. Rodríguez-Alegría, C. Wacher, 2018 .

Characterization of lactic acid bacteria recovered from atole agrio, a traditional Mexican fermented beverage

D. Reyes-Duarte, P. Elizaquível, R. Aznar, 2018 .

Diversity and dynamics of lactic acid bacteria in Atole agrio, a traditional maize-based fermented beverage from South-Eastern Mexico, analysed by high throughput sequencing and culturing

P. Elizaquível, R. Aznar, A. Pérez-Cataluña, 2017, Antonie van Leeuwenhoek.

Sources of microorganisms in pozol, a traditional Mexican fermented maize dough

E. Bárzana, P. Cook, C. Wacher, 1993, World journal of microbiology & biotechnology.

Lactic acid bacterial diversity in the traditional mexican fermented dough pozol as determined by 16S rDNA sequence analysis.

A. Escalante, A. Farrés, C. Wacher, 2001, International journal of food microbiology.

Nitrogen Fixation in Pozol, a Traditional Fermented Beverage

S. Encarnación, E. Martínez-Romero, R. Rodríguez-Sanoja, 2020, Applied and Environmental Microbiology.

Effect of postharvest UV-C treatment on the bacterial diversity of Ataulfo mangoes by PCR-DGGE, survival of E. coli and antimicrobial activity

C. Wacher, C. Eslava, G. Díaz-Ruiz, 2013, Front. Microbiol..

Lactobacillus cypricasei sp. nov., isolated from Halloumi cheese.

P. Lawson, M. Collins, E. Falsen, 2001, International journal of systematic and evolutionary microbiology.

Activity of the enzymes involved in the synthesis of exopolysaccharide precursors in an overproducing mutant ropy strain of Streptococcus thermophilus.

M. García‐Garibay, A. Escalante, A. Farrés, 2002, FEMS Microbiology Letters.

Probiotic properties and stress response of thermotolerant lactic acid bacteria isolated from cooked meat products

P. López, M. PÉREZ-CHABELA, C. Wacher, 2018 .

Enterocins : Bacteriocins with applications in the food industry

E. Ponce-Alquicira, F. Fernández, C. Wacher, 2012 .

Metaproteomic Insights Into the Microbial Community in Pozol

S. Encarnación, R. Rodríguez-Sanoja, S. Sánchez, 2021, Frontiers in Nutrition.

Growth and final product formation by Bifidobacterium infantis in aerated fermentations

A. Blancas, A. Azaola, R. Gonzalez, 2004, Applied Microbiology and Biotechnology.

Protein extraction method for the proteomic study of a Mexican traditional fermented starchy food.

B. Barkla, R. Rodríguez-Sanoja, C. Wacher, 2014, Journal of proteomics.

In Vitro Evaluation of the Probiotic and Safety Properties of Bacteriocinogenic and Non-Bacteriocinogenic Lactic Acid Bacteria from the Intestines of Nile Tilapia and Common Carp for Their Use as Probiotics in Aquaculture

Pierre Marie Kaktcham, C. Wacher, G. Díaz-Ruiz, 2018, Probiotics and Antimicrobial Proteins.

Lactobacillus psittaci sp. nov., isolated from a hyacinth macaw (Anodorhynchus hyacinthinus).

P. Lawson, M. Collins, E. Falsen, 2001, International Journal of Systematic and Evolutionary Microbiology.