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View article: The food-associated resistome is shaped by processing and production environments
The food-associated resistome is shaped by processing and production environments Open
Food production systems may act as transmission routes for antimicrobial-resistant (AMR) bacteria and AMR genes (AMRGs) to humans. However, the food resistome remains poorly characterized. Here 1,780 raw-material (milk, brine, fresh meat a…
View article: Characterization of antimicrobial resistant Empedobacter from fresh meat and meat preparations
Characterization of antimicrobial resistant Empedobacter from fresh meat and meat preparations Open
Empedobacter has been identified as an opportunistic pathogen that frequently exhibits resistance to multiple antibiotics, including some of those known as of last-resort. This study describes the phenotypic and genotypic characteri…
View article: Bifidobacterium fermentum sp. nov. and Bifidobacterium aquikefiricola sp. nov., isolated from water kefir
Bifidobacterium fermentum sp. nov. and Bifidobacterium aquikefiricola sp. nov., isolated from water kefir Open
Four strains, representing two novel Bifidobacterium species, were isolated from water kefir, a fermented beverage. 16S rRNA gene analysis suggested that the novel species share high identities (98.82–98.89%) with Bifidobacterium aquikefir…
View article: In-depth characterization of food and environmental microbiomes across different meat processing plants
In-depth characterization of food and environmental microbiomes across different meat processing plants Open
Background Processing environments can be an important source of pathogenic and spoilage microorganisms that cross contaminate meat and meat products. The aim of this study was to characterize the microbiome of raw materials, processing en…
View article: Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome
Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome Open
View article: Microbiome mapping in dairy industry reveals new species and genes for probiotic and bioprotective activities
Microbiome mapping in dairy industry reveals new species and genes for probiotic and bioprotective activities Open
View article: Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork
Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork Open
[EN] The aim of this study was to evaluate the addition of a cocktail of three lactic acid bacteria (LAB) (Lactococcus lactis, Lacticaseibacillus paracasei and Lactiplantibacillus plantarum) as a protective culture into marinated pork. The…
View article: Evaluation of the Performance of a Three-Strains Lactic Acid Bacteria Cocktail for the Control of Listeria Monocytogenes on Marinated Lean Pork
Evaluation of the Performance of a Three-Strains Lactic Acid Bacteria Cocktail for the Control of Listeria Monocytogenes on Marinated Lean Pork Open
View article: Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products
Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products Open
View article: High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture
High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture Open
To study the quality of chorizo de León dry fermented sausages (DFS), high pressure processing (HPP) applied at the early stages of ripening and the use of a functional starter culture were evaluated as additional safety measures. Furtherm…
View article: Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review
Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review Open
Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because…
View article: Selected physicochemical, technological, and hygienic characteristics of artisanal and sausages produced with functional starter culture
Selected physicochemical, technological, and hygienic characteristics of artisanal and sausages produced with functional starter culture Open
Fast acidification is one of the main factors of microbial stability of dry fermented sausages. Development of functional starter cultures for improving safety of sausages without altering their quality is under way. This study compared as…
View article: Application of lactic acid bacteria for the biopreservation of meat products: A systematic review
Application of lactic acid bacteria for the biopreservation of meat products: A systematic review Open
The increasing concern of consumers about food quality and safety and their rejection of chemical additives has promoted the breakthrough of the biopreservation field and the development of studies on the use of beneficial bacteria and the…