Helena Lucena-Padrós

发表

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.

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.

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.

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.

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

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

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.

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.

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

J. Gonzalez, Belén Caballero-Guerrero, A. Maldonado-Barragán, 2015, International journal of systematic and evolutionary 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.