Search Results - "Sesena, S"

Air quality in olive mill wastewater evaporation ponds: Assessment of chemical and microbiological pollutants by Viteri, G., Rodríguez, A., Aranda, A., Díaz de Mera, Y., Rodríguez, D., Rodriguez-Fariñas, N., Valiente, N., Belinchón, G., Seseña, S.

“…Olive mill wastewater (OMW), a pollutant residue from the olive oil industry, is typically stored as sludge in evaporation ponds. This study examines the…”
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Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures by Nieto-Arribas, P., Poveda, J.M., Seseña, S., Palop, Ll, Cabezas, L.

“…Thirty Lactobacillus isolates from artisanal Manchego cheeses, 10 belonging to Lactobacillus plantarum and 20 belonging to Lactobacillus paracasei subsp…”
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Assessment of chemical and microbiological parameters of indoor swimming pool atmosphere using multiple comparisons by Rodríguez, A., Tajuelo, M., Rodríguez, D., Seseña, S., Ruiz, P., Palop, M. Ll

“…The aim of this study was to evaluate the air quality of an indoor swimming pool, analyzing diurnal and seasonal variations in microbiological counts and…”
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Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese by Nieto-Arribas, P, Seseña, S, Poveda, J.M, Palop, Ll, Cabezas, L

“…Genotypic and technological characterization of wild lactococci isolated from artisanal Manchego cheese during the ripening process for selection of suitable…”
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Importance of on-farm management practices on lactate-fermenting Clostridium spp. spore contamination of Manchega ewe milk: Determination of risk factors and characterization of Clostridium population by Arias, C., Oliete, B., Seseña, S., Jimenez, L., Pérez-Guzmán, M.D., Arias, R.

“…This work studies the on-farm management practices that increase the risk of developing high lactate-fermenting Clostridium spp. spore counts in ewe milk…”
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Comparison of microflora, chemical and sensory characteristics of artisanal Manchego cheeses from two dairies by Cabezas, L., Sánchez, I., Poveda, J.M., Seseña, S., Palop, M a.LL

“…It is widely accepted that cheeses, although manufactured according to the regulations of the Appellation of Origins, show important differences in the sensory…”
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Polyphasic study of the genetic diversity of lactobacilli associated with 'Almagro' eggplants spontaneous fermentation, based on combined numerical analysis of randomly amplified polymorphic DNA and pulsed-field gel electrophoresis patterns by Sanchez, I, Sesena, S, Palop, L.L

“…Aims:  The goal of this study was to assess the genetic diversity of lactic acid bacteria (LAB) from the complex natural ecosystem present in the spontaneous…”
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Selection of probiotic Lactobacillus strains with antimicrobial activity to be used as biocontrol agents in food industry by Rodríguez-Sánchez, S., Fernández-Pacheco, P., Seseña, S., Pintado, C., Palop, M. Ll

“…Ninety-eight Lactobacillus (Lb.) strains were screened to select those with the best antimicrobial and probiotic properties. Firstly, a screening based on…”
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Analysis of lactic acid bacteria populations during spontaneous malolactic fermentation of Tempranillo wines at five wineries during two consecutive vintages by Ruiz, P., Izquierdo, P.M., Seseña, S., Palop, M.Ll

“…The ecology and the population dynamics of lactic acid bacteria during malolactic fermentation of Tempranillo wine made at five wineries in Castilla-La Mancha…”
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ecological study of lactic acid bacteria from Almagro eggplant fermentation brines by Seseña, S, Palop, M.Ll

“…Identification of the predominant lactic acid bacteria (LAB) involved in spontaneous fermentations of Almagro eggplants, and evaluation of the biodiversity by…”
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Biogenic amine production by Oenococcus oeni isolates from malolactic fermentation of Tempranillo wine by Izquierdo Cañas, P M, Gómez Alonso, S, Ruiz Pérez, P, Seseña Prieto, S, García Romero, E, Palop Herreros, M L L

“…In this article, we examine the production of biogenic amines, histamine, putrescine, tyramine, and cadaverine by 90 strains of Oenococcus oeni isolated from…”
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Importance of on-farm management practices on lactate-fermenting Clostridium spp. spore contamination of total mixed ration of Manchega ewe feeding. Determination of risk factors and characterization of Clostridium population by Arias, C., Oliete, B., Seseña, S., Jiménez, L., Palop, Ll, Pérez-Guzmán, M.D., Arias, R.

“…•On-farm management practices that increase the risk of high Clostridium spp.•Total Mixed Ration (TMR) were analyzed by the Most Probable Number…”
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Contribution of starter culture to the sensory characteristics of fermented Almagro eggplants by Seseña, Susana, Sánchez-Hurtado, Isabel, González Viñas, Miguel A, Palop, Llanos

“…Trial fermentations were performed using three experimental starter cultures with a view to selecting the most appropriate starter for use in the manufacture…”
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Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines by Pérez-Martín, Fátima, Seseña, Susana, Izquierdo, Pedro Miguel, Palop, María Llanos

“…The goal of this study was to examine the esterase activity of 243 lactic acid bacteria (LAB) strains from wines of different red grape varieties, belonging to…”
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650 PROCEDURAL PAIN AND ANXIETY IN PEDIATRIC PATIENTS IN AN EMERGENCY DEPARTMENT by Ortiz, M.I, López-Zarco, M, Spinola-Seseña, S, Romo-Hernández, G, López-Cadena, J.M, Copca-García, J.A

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Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture by Nieto-Arribas, Pedro, Seseña, Susana, Poveda, Justa M., Palop, Llanos, Cabezas, Lourdes

“…Twenty-seven Leuconostoc (Ln.) isolates from Manchego cheese were characterized by phenotypic and genotypic methods, and their technological abilities studied…”
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Effect of freezing on the spontaneous fermentation and sensory attributes of Almagro eggplants by Seseña, Susana, Sánchez, Isabel, González Viñas, Miguel A, Palop, Llanos

“…A study of the physico-chemical and microbiological processes taking place during the spontaneous fermentation of eggplant fruits that had been frozen after…”
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Intraspecific genetic diversity of lactic acid bacteria from malolactic fermentation of Cencibel wines as derived from combined analysis of RAPD-PCR and PFGE patterns by Ruiz, Patricia, Izquierdo, Pedro Miguel, Seseña, Susana, Palop, M. Llanos

“…Three molecular techniques, randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR), pulsed field gel electrophoresis (PFGE) and differential…”
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Genetic diversity, dynamics, and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese by Sánchez, Isabel, Seseña, Susana, Poveda, Justa M., Cabezas, Lourdes, Palop, Llanos

“…A total of 248 strains of predominant lactobacilli isolated during the manufacture and ripening of artisanal Manchego cheeses obtained from two dairies were…”
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Characterization of Lactobacillus strains and monitoring by RAPD-PCR in controlled fermentations of “Almagro” eggplants by Seseña, Susana, Sánchez, Isabel, Palop, Llanos

“…The characterization of 23 Lactobacillus strains was performed. The strains were assayed for biogenic amine-forming capacity, hydrogen peroxide production,…”
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