Publications

effects of lactobacillus strains on the ripening and organoleptic characteristics of arzúa-ulloa cheese.	seven batches of arzúa-ulloa, a short-ripened soft cow's milk cheese produced in galicia (nw spain), were prepared from pasteurized milk. two control batches of cheese (cb) were made with an acid-aromatic starter containing lactococcus lactis subsp. lactis and lactococcus lactis subsp. lactis var. diacetylactis, isolated from raw-milk arzúa-ulloa cheeses. five batches of cheese (lb) were made with the acid-aromatic starter plus one of five strains of mesophilic homofermentative lactobacillus spp ...	2000	10946837
[extraintestinal isolation of salmonella in chickens: epidemiologic study of 3 salmonellosis outbreaks after ingestion of raw eggs].	a taxonomic analysis of the malolactic microflora present in nine grape samples from different zones of galicia, was carried out. nineteen strains were isolated and identified as lactobacillus plantarum (42%), l. brevis (10.6%), l. casei (5.25%), l. hilgardii (5.25%), streptococcus cremoris (5.25%), leuconostoc lactis (5.25%), l. oenos (10.6%), and pediococcus acidilactici (15.8%).	1987	3077329
[taxonomic study of epiphyte lactic bacteria in grapes in galicia].	a taxonomic analysis of the malolactic microflora present in nine grape samples from different zones of galicia, was carried out. nineteen strains were isolated and identified as lactobacillus plantarum (42%), l. brevis (10.6%), l. casei (5.25%), l. hilgardii (5.25%), streptococcus cremoris (5.25%), leuconostoc lactis (5.25%), l. oenos (10.6%), and pediococcus acidilactici (15.8%).	1987	3268295