about
Microbiological study of lactic acid fermentation of Caper berries by molecular and culture-dependent methods.Characterization of functional, safety, and probiotic properties of Enterococcus faecalis UGRA10, a new AS-48-producer strain.Application of bacteriophages in post-harvest control of human pathogenic and food spoiling bacteria.Analysis of the effect of high hydrostatic pressure treatment and enterocin AS-48 addition on the bacterial communities of cherimoya pulp.Changes in microbial diversity of brined green asparagus upon treatment with high hydrostatic pressure.The human gastrointestinal tract and oral microbiota in inflammatory bowel disease: a state of the science review.Microbial diversity in pitted sweet cherries (Prunus avium L.) as affected by High-Hydrostatic Pressure treatment.Effects of exposure to quaternary-ammonium-based biocides on antimicrobial susceptibility and tolerance to physical stresses in bacteria from organic foods.Virulence factors and antimicrobial resistance in Escherichia coli strains isolated from hen egg shells.Resistance to Antibiotics, Biocides, Preservatives and Metals in Bacteria Isolated from Seafoods: Co-Selection of Strains Resistant or Tolerant to Different Classes of Compounds.Prevalence and fate of Bacillus cereus in African traditional cereal-based foods used as infant foods.Analysis of potential risks from the bacterial communities associated with air-contact surfaces from tilapia (Oreochromis niloticus) fish farming.Analysis of the microbiota of refrigerated chopped parsley after treatments with a coating containing enterocin AS-48 or by high-hydrostatic pressure.Resistance to antimicrobial agents in lactobacilli isolated from caper fermentations.Genetic determinants of antimicrobial resistance in Gram positive bacteria from organic foods.Adaptation to Biocides Cetrimide and Chlorhexidine in Bacteria from Organic Foods: Association with Tolerance to Other Antimicrobials and Physical Stresses.Survival and High-Hydrostatic Pressure Inactivation of Foodborne Pathogens in Salmorejo, a Traditional Ready-to-Eat Food.Synergistic activity of biocides and antibiotics on resistant bacteria from organically produced foods.Characterization of biocide-tolerant bacteria isolated from cheese and dairy small-medium enterprises.Treatment With High-Hydrostatic Pressure, Activated Film Packaging With Thymol Plus Enterocin AS-48, and Its Combination Modify the Bacterial Communities of Refrigerated Sea Bream (Sparus aurata) Fillets.Adaptive tolerance to phenolic biocides in bacteria from organic foods: Effects on antimicrobial susceptibility and tolerance to physical stresses.Combined treatments of enterocin AS-48 with biocides to improve the inactivation of methicillin-sensitive and methicillin-resistant Staphylococcus aureus planktonic and sessile cellsPhenotypic and Molecular Antibiotic Resistance Profile of Enterococcus faecalis and Enterococcus faecium Isolated from Different Traditional Fermented FoodsCharacterization of Enterococcus faecalis and Enterococcus faecium from wild flowersSafety and potential risks of enterococci isolated from traditional fermented capersCharacterization of functional, safety, and gut survival related characteristics of Lactobacillus strains isolated from farmhouse goat's milk cheesesBiocide tolerance and antibiotic resistance of Enterobacter spp. isolated from an Algerian hospital environment
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description
investigador
@es
researcher
@en
wetenschapper
@nl
name
Ruben Pérez-Pulido
@en
Ruben Pérez-Pulido
@nl
type
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Ruben Pérez-Pulido
@en
Ruben Pérez-Pulido
@nl
altLabel
Pérez-Pulido R
@en
prefLabel
Ruben Pérez-Pulido
@en
Ruben Pérez-Pulido
@nl
P108
P31
P496
0000-0001-7257-7528