Publications in collaboration with researchers from Centro de Investigaciones Biológicas (25)

2024

  1. Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

    Foods, Vol. 13, Núm. 1

2023

  1. A methodology for the selection and characterization of riboflavin-overproducing Weissella cibaria strains after treatment with roseoflavin

    Frontiers in Microbiology, Vol. 14

  2. Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products

    Frontiers in Microbiology, Vol. 14

2022

  1. Biological Functions of Exopolysaccharides from Lactic Acid Bacteria and Their Potential Benefits for Humans and Farmed Animals

    Foods, Vol. 11, Núm. 9

  2. Functional Analysis of Lactic Acid Bacteria and Bifidobacteria and Their Effects on Human Health

    Foods

2021

  1. Lactic acid bacteria isolated from fermented doughs in Spain produce dextrans and riboflavin

    Foods, Vol. 10, Núm. 9

2019

  1. Characterization of dextrans produced by Lactobacillus mali CUPV271 and Leuconostoc carnosum CUPV411

    Food Hydrocolloids, Vol. 89, pp. 613-622

  2. Functional and nutritious beverages produced by lactic acid bacteria

    Nutrients in Beverages: Volume 12: The Science of Beverages (Elsevier), pp. 419-465

2018

  1. Characterization of pediococcus ethanolidurans CUPV141: A β-D-glucan- and heteropolysaccharide-producing bacterium

    Frontiers in Microbiology, Vol. 9, Núm. SEP

  2. Disclosing diversity of exopolysaccharide-producing lactobacilli from Spanish natural ciders

    LWT - Food Science and Technology, Vol. 90, pp. 469-474

2017

  1. Lactobacillus plantarum CIDCA 8327: An α-glucan producing-strain isolated from kefir grains

    Carbohydrate Polymers, Vol. 170, pp. 52-59

  2. Rheology and bioactivity of high molecular weight dextrans synthesised by lactic acid bacteria

    Carbohydrate Polymers, Vol. 174, pp. 646-657

2016

  1. Draft genome sequence of lactobacillus collinoides CUPV237, an exopolysaccharide and riboflavin producer isolated from cider

    Genome Announcements, Vol. 4, Núm. 3

  2. Lactobacillus plantarum strains for multifunctional oat-based foods

    LWT - Food Science and Technology, Vol. 68, pp. 288-294

2015

  1. Production and partial characterization of exopolysaccharides produced by two Lactobacillus suebicus strains isolated from cider

    International Journal of Food Microbiology, Vol. 214, pp. 54-62

2014

  1. A specific immunological method to detect and quantify bacterial 2-substituted (1,3)-β-d-glucan

    Carbohydrate Polymers, Vol. 113, pp. 39-45

  2. Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread

    Applied Microbiology and Biotechnology, Vol. 98, Núm. 8, pp. 3691-3700

2013

  1. Comparative analysis of production and purification of homo- and hetero-polysaccharides produced by lactic acid bacteria

    Carbohydrate Polymers

2012

  1. Lactic acid bacteria producing B-group vitamins: A great potential for functional cereals products

    Applied Microbiology and Biotechnology, Vol. 96, Núm. 6, pp. 1383-1394

2011

  1. Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-d-glucan

    Journal of Dairy Science, Vol. 94, Núm. 7, pp. 3271-3278