Á. Alegría

发表

The genome of Bifidobacterium pseudocatenulatum IPLA 36007, a human intestinal strain with isoflavone-activation activity

S. Delgado, A. Flórez, Lucía Guadamuro, 2014, Gut Pathogens.

Characterization of four β-glucosidases acting on isoflavone-glycosides from Bifidobacterium pseudocatenulatum IPLA 36007.

A. Flórez, Lucía Guadamuro, B. Mayo, 2017, Food research international.

Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches

B. Mayo, M. Najafi, S. Mortazavi, 2012 .

Assessment of Microbial Populations Dynamics in a Blue Cheese by Culturing and Denaturing Gradient Gel Electrophoresis

M. Díaz, B. Mayo, R. González, 2011, Current Microbiology.

Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk.

S. Delgado, B. Mayo, N. Sacristán, 2009, International journal of food microbiology.

Comparative Phenotypic and Molecular Genetic Profiling of Wild Lactococcus lactis subsp. lactis Strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris Genotypes, Isolated from Starter-Free Cheeses Made of Raw Milk

S. Delgado, B. Mayo, M. Martín, 2011, Applied and Environmental Microbiology.

Antibiotic Susceptibility Profiles of Dairy Leuconostoc, Analysis of the Genetic Basis of Atypical Resistances and Transfer of Genes In Vitro and in a Food Matrix

S. Delgado, A. Flórez, B. Mayo, 2016, PloS one.

Fermented Milk Products

S. Delgado, B. Mayo, M. Ammor, 2010 .

Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk.

S. Delgado, B. Mayo, Clara Roces, 2010, International journal of food microbiology.

Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses

S. Delgado, A. Flórez, B. Mayo, 2013 .

Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters

S. Delgado, A. Flórez, B. Mayo, 2016 .

Stress Physiology of Lactic Acid Bacteria

M. Kleerebezem, J. Kok, F. Turroni, 2016, Microbiology and Molecular Reviews.

Impact of Next Generation Sequencing Techniques in Food Microbiology

Baltasar Mayo, S. Delgado, B. Mayo, 2014, Current genomics.

Molecular Identification and Quantification of Tetracycline and Erythromycin Resistance Genes in Spanish and Italian Retail Cheeses

F. Rossi, S. Delgado, B. Mayo, 2014, BioMed research international.

Molecular Diversity of ESBL-Producing Escherichia coli from Foods of Animal Origin and Human Patients

I. Fernández-Natal, J. Rodríguez-Calleja, M. García-López, 2020, International journal of environmental research and public health.

Phenotypic, genetic and technological characterization of Lactococcus garvieae strains isolated from a raw milk cheese

S. Delgado, B. Mayo, E. Fernández, 2010 .

Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches

Magdalena Kowalczyk, Pawel Szczesny, Baltasar Mayo, 2012, Applied and Environmental Microbiology.

Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional , 1 starter-free cheeses made of raw milk 2 3 RUNNING TITLE : Bacteriocins from wild Lactococcus lactis 4 5

S. Delgado, B. Mayo, Clara Roces, 2012 .

Diversity and evolution of the microbial populations during manufacture and ripening of 1 Casín , a traditional Spanish , starter-free cheese made from cow ’ s milk 2 3

S. Delgado, B. Mayo, N. Sacristán, 2012 .

Microbial characterisation and stability of a farmhouse natural fermented milk from Spain

S. Delgado, B. Mayo, María Fernández, 2010 .

Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes

S. Delgado, B. Mayo, S. Mortazavi, 2012, European Food Research and Technology.

Approaches Culture-Dependent and-Independent Polish Cheese , Determined by Biodiversity in Oscypek , a Traditional

Jacek, B. Mayo, Paweł Szczęsny, 2012 .

Biodiversity in Traditional Polish Cheese Oscypek Determined by 1 Culture-dependent and-independent Approaches 2 3

B. Mayo, J. Bardowski, Paweł Szczęsny, 2011 .

Genome Sequence of Lactococcus garvieae IPLA 31405, a Bacteriocin-Producing, Tetracycline-Resistant Strain Isolated from a Raw-Milk Cheese

S. Delgado, A. Flórez, B. Mayo, 2012, Journal of bacteriology.

19. Blue cheese

B. Mayo, L. Alonso, Á. Alegría, 2013 .

Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing.

Baltasar Mayo, S. Delgado, B. Mayo, 2013, Food microbiology.

Biofilm formation ability and tolerance to food-associated stresses among ESBL-producing Escherichia coli strains from foods of animal origin and human patients

A. Álvarez‐Ordoñez, M. Prieto, Mercedes López, 2022, LWT.

Diversity of thermophilic bacteria in milk assessed by culturing , PCR-DGGE , and 1 pyrosequencing 2 3

S. Delgado, B. Mayo, C. Rachid, 2013 .

Draft Genome Sequence of Three Antibiotic-Resistant Leuconostoc mesenteroides Strains of Dairy Origin

S. Delgado, A. Flórez, B. Mayo, 2015, Genome Announcements.

Stress Physiology of Lactic Acid Bacteria

M. Kleerebezem, J. Kok, F. Turroni, 2016, Microbiology and Molecular Reviews.

Molecular Identification and Quantification of Tetracycline and Erythromycin Resistance Genes in Spanish and Italian Retail Cheeses

F. Rossi, S. Delgado, B. Mayo, 2014, BioMed research international.