B
B. de las Rivas
Researcher at Spanish National Research Council
Publications - 18
Citations - 706
B. de las Rivas is an academic researcher from Spanish National Research Council. The author has contributed to research in topics: Lactobacillus plantarum & Plasmid. The author has an hindex of 15, co-authored 18 publications receiving 582 citations. Previous affiliations of B. de las Rivas include Complutense University of Madrid.
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Bioactivation of Phytoestrogens: Intestinal Bacteria and Health.
TL;DR: The transformation of isoflavones, ellagitanins, and lignans by intestinal microbiota is essential to be protective against certain chronic diseases, as cancer, cardiovascular disease, osteoporosis, and menopausal symptoms.
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Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages
TL;DR: Technological and safety-related properties were analyzed in lactic acid bacteria isolated from Spanish dry-cured sausages in order to select them as starter cultures and it was found that L. paracasei Al-128 and L. sakeiAl-143 strains possess the best properties to be selected as adequate and safe meat starter cultures.
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Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration
José Antonio Curiel,Claudia Ruiz-Capillas,B. de las Rivas,Alfonso V. Carrascosa,Francisco Jiménez-Colmenero,Rosario Muñoz +5 more
TL;DR: Packing under vacuum or in an atmosphere containing nitrogen seems to inhibit the growth of enterobacteria which produce simultaneously putrescine, cadaverine, and agmatine, while packing under vacuum seems to favour it.
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Methods for the detection of bacteria producing biogenic amines on foods: A survey
TL;DR: Several PCR based methods targeting amino acid decarboxylases offer the advantage of the identification of producer bacteria before the amine is synthesized, in addition to its rapidity and specificity.
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Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products.
TL;DR: Taking into account the studied properties, two S. equorum strains could be selected as adequate and safe potential starter cultures for the elaboration of meat products.