Productos lácteos fermentados

Publicaciones recientes:

  • 1: Castro JM, Tornadijo ME, Fresno JM, Sandoval H. Biocheese: a food probiotic carrier. Biomed Res Int. 2015;2015:723056. doi: 10.1155/2015/723056. Epub 2015 Feb 23. PMID: 25802862; PMCID: PMC4352748.
  • 2: Sacristán N, Mayo B, Fernández E, Fresno JM, Tornadijo ME, Castro JM.Molecular study of Geotrichum strains isolated from Armada cheese. FoodMicrobiol. 2013 Dec;36(2):481-7. doi: 10.1016/ Epub 2013 Aug 2. PMID: 24010632.
  • 3: Caro I, Mateo J, Sandoval MH, Soto S, García-Armesto MR, Castro JM.
    Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains. J Dairy Sci. 2013 Jun;96(6):3461-70. doi:
    10.3168/jds.2012-6103. Epub 2013 Mar 30. PMID: 23548294.
  • 4: Sacristán N, González L, Castro JM, Fresno JM, Tornadijo MA. Technological characterization of Geotrichum candidum strains isolated from a traditional Spanish goats’ milk cheese. Food Microbiol. 2012 May;30(1):260-6. doi: 10.1016/ Epub 2011 Oct 13. PMID: 22265310.
  • 5. Sacristán N, Fernández D, Castro JM, Tornadijo ME & Fresno JM (2016). Effect of an autochthonous starter culture, including lactococci and Geotrichum candidum strains, on the ripening of a semi-hard goats milk cheese. (2016). African Journal of Microbiology Research, 10(9), 301-311. doi: 10.5897/AJMR2015.7833
  • 6.- Combarros-Fuertes P, Valencia-Barrera RM, Estevinho LM, Dias LG, Castro JM, Tornadijo, Fresno JM. Spanish honeys with quality brand: a multivariate approach to physicochemical parameters. Journal of Apicultural Research (2019). 58: 92-103. doi: 10.1080/00218839.2018.1494918
  • 7.- Castro-González, JM, Castro P, Sandoval H, Castro-Sandoval D. Probiotic Lactobacilli Precautions. Frontiers in Microbiology (2019). 10.1-5. PMID: 30915041; doi:10.3389/fmicb.2019.00375

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