María José Grande Burgos

Universidad de Jaén

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Antonio Gálvez

Universidad de Jaén

Rosario Lucas López

Universidad de Jaén

Rubén Pérez Pulido

Universidad de Jaén

Hikmate Abriouel

Universidad de Jaén

Magdalena Martı́nez-Cañamero

Universidad de Jaén

Nabil Ben Omar

Universidad de Jaén

E. Ortega

Universidad de Jaén

Eva Valdivia

Universidad de Granada

Julia Toledo del Árbol

Universidad de Jaén

Javier Rodríguez López

Universidad de Jaén

Cooperative Institutions

Green Circle

Universidad de Jaén

Science and Technology on Surface Physics and Chemistry Laboratory

Universidad de Granada

University of Buenos Aires

Consejo Superior de Investigaciones Científicas

University of Illinois Urbana-Champaign

Box (United States)

Harvard University

University of Puerto Rico, Medical Sciences Campus

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Protective Cultures

Antonio Gálvez Rubén Pérez Pulido Hikmate Abriouel Nabil Ben Omar María José Grande Burgos

Microbial antagonism has been applied in food preservation since ancient times. Bacteria may elicit several mechanisms to displace competitors, such as production of antimicrobial substances, a faster growth rate or competition for space and nutrients available. This natural phenomenon can be exploited in the preservation of fresh produce products. Microbial cultures able to outcompete pathogenic or spoilage bacteria could be applied as inoculants or protective cultures on the food surfaces. The efficacy of protective cultures depends on the capacity to grow and/or produce antimicrobial substances under the low temperature conditions usually employed in food processing and distribution. In addition, protective cultures must be safe to human and animal health, and not cause any detrimental effects on the organoleptic properties of produce.

Organoleptic

Pathogenic bacteria

10.1002/9781118229187.ch17

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Copper tolerance and antibiotic resistance in soil bacteria from olive tree agricultural fields routinely treated with copper compounds

Journal of the Science of Food and Agriculture (2019)

Nicolás Glibota María José Grande Burgos Antonio Gálvez E. Ortega

Abstract BACKGROUND Heavy metal pollution may act as persistent selective pressure that favors the spread of antimicrobial resistance in natural environments. The aim of this study was to isolate and identify metal‐tolerant bacteria from soils in olive tree fields routinely treated with copper‐derived compounds and to evaluate the tolerance of bacterial strains to other metals and their resistance to clinically relevant antibiotics. RESULTS Five hundred and ninety‐five bacterial isolates from 45 olive tree agricultural fields were studied. Minimum inhibitory concentrations (MICs) ≥ 16 mmol L −1 were detected for copper (57% of isolates), zinc (37%) and lead (62%), while only 3% had MICs ≥ 12 mmol L −1 for nickel. Ninety‐six metal‐tolerant strains were selected for identification and antibiotic resistance determination. Most isolates belonged to the genera Pseudomonas (37%), Bacillus (23%) and Chryseobacterium (20%), while 6% were identified as Variovorax , 4% as Stenotrophomonas and 2% as Serratia or Burkholderia . Highest copper tolerance was detected among Pseudomonas . Over 75% of the strains with high copper tolerance were also resistant to vancomycin, 50% to ampicillin and 40% to erythromycin or trimethoprim/sulfamethoxazole. CONCLUSION Bacteria from olive soils are tolerant to metals, mainly copper, but also zinc and lead, as well as resistant to clinically important antibiotics, which could be a troublesome issue in clinical settings. © 2019 Society of Chemical Industry

Stenotrophomonas

Stenotrophomonas maltophilia

Serratia

Chryseobacterium

Sulfamethoxazole

10.1002/jsfa.9708

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Citations (30)

Inactivación de patógenos en vegetales mediante el uso de altas presiones hidróstáticas

Biosaia: Revista de los másteres de Biotecnología Sanitaria y Biotecnología Ambiental, Industrial y Alimentaria (2015)

Julia Toledo María José Grande Burgos Rosario Lucas López Antonio Gálvez Rubén Pérez Pulido

Motivacion: En la busqueda de alimentos mas naturales y sometidos a tratamientos menos agresivos nuestras investigaciones se han centrado en la bioconservacion de alimentos, ya sea mediante la utilizacion de sustancias naturales, como las bacteriocinas, o mediante metodologias actuales, como son las altas presiones hidrostaticas (HHP), proceso no termico que permite conservar las propiedades nutritivas de los alimentos, tales como las vitaminas y otros compuestos bioactivos, a la vez que prolongan su vida util sin necesidad de utilizar conservantes quimicos. Metodos: Hemos estudiado el control de patogenos en alimentos vegetales procesados mediante el uso de las HHP o bien mediante el uso combinado con bioconservantes, asi hemos trabajado en el control de Staphylococcus aureus en arroz con leche mediante HHP y combinaciones de antimicrobianos naturales (nisina, AS-48, canela y aceite de clavo) (Perez-Pulido et al., 2012), en el control de Salmonella con HHP en tortillas de patatas conservadas a temperaturas de refrigeracion y sometidas o no a un abuso de temperatura puntual (6 h a 22 oC) (Toledo et al., 2012), y por ultimo hemos trabajado en pulpa de chirimoya contaminada con flora superficial de la fruta y tratada con HHP y la bacteriocina AS-48, estudiando la evolucion de las diferentes poblaciones microbianas mediante pirosecuenciacion (Perez-Pulido et al., 2015). Tambien, hemos trabajado en la obtencion de productos novedosos, como aceitunas de mesa bajas en sal y estabilizadas mediante HHP (Abriouel et al., 2014). Resultados: Los tratamientos de HHP en arroz con leche nos han mostrado que los mejores resultados se obtienen cuando combinamos las HHP con antimicrobianos, el mismo resultado se encontro en los experimentos hechos sobre pulpa de chirimoya, mostrandonos como la utilizacion de antimicrobianos naturales tienen un efecto sinergico en combinacion con las HHP. En el caso de la tortilla de patatas los tratamientos de HHP reducen notablemente las poblaciones de Salmonella, con ligeras recuperaciones durante el almacenamiento, y sobre todo en las muestras sometidas a abuso de temperatura, mostrandonos como el abuso de temperatura puede comprometer los tratamientos de HHP dados a los alimentos. En cuanto a los experimentos sobre aceitunas, conseguimos un producto con baja concentracion de sal, que se mantiene estable durante mas de 5 meses, obteniendo un alimento interesante para hipertensos.

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Biopreservation of Meats and Meat Products

SpringerBriefs in food, health and nutrition (2014)

Antonio Gálvez Rosario Lucas López Rubén Pérez Pulido María José Grande Burgos

Biopreservation

Meat spoilage

10.1007/978-1-4939-2029-7_4

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CCDC 199151: Experimental Crystal Structure Determination

The Cambridge Structural Database (2003)

María José Grande Burgos Olga Crespo M. Concepción Gimeno Peter G. Jones Antonio Laguna

An entry from the Cambridge Structural Database, the world’s repository for small molecule crystal structures. The entry contains experimental data from a crystal diffraction study. The deposited dataset for this entry is freely available from the CCDC and typically includes 3D coordinates, cell parameters, space group, experimental conditions and quality measures.

Crystal (programming language)

10.5517/cc6p77b

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Draft Genome Sequence of a Putatively Antibiotic-Resistant Escherichia coli Strain Isolated from Calf Intestine in Boyacá, Colombia

Microbiology Resource Announcements (2023)

María Inés Torres Caycedo Javier Rodríguez López Rubén Pérez Pulido Rosario Lucas López Antonio Gálvez

A draft genome of the putatively antibiotic-resistant Escherichia coli strain ANGUJ1, which was isolated from calf intestine from Boyacá, Colombia, is reported. The genome possessed genetic determinants for antibiotic resistance and multicompound resistance efflux pumps. In silico prediction analysis suggests phenotypic resistance to six classes of antibiotics plus aldehyde and peroxide.

Efflux

Strain (injury)

10.1128/mra.01100-22

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Natural Antimicrobials for Food Biopreservation

SpringerBriefs in food, health and nutrition (2014)

Antonio Gálvez Rosario Lucas López Rubén Pérez Pulido María José Grande Burgos

Biopreservation

Natural food

Food Products

10.1007/978-1-4939-2029-7_2

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Preliminary Study of the Bactericide Properties of Biodegradable Polymers (PLA) with Metal Additives for 3D Printing Applications

Bioengineering (2023)

Anyul López-Camacho Dulce Magaña-García María José Grande Burgos Daniel Carazo-Álvarez M. Dolores La Rubia

Plastic is a highly used material in various sectors. Due to its plentiful availability in the environment, microorganism surface contamination is a risk. The aim of this work is to achieve bactericidal capacity in plastics that reduces the microorganism's colonization risk and, consequently, reduces the chances of having an infection with E. coli and Listeria monocytogenes bacteria. Using polylactic acid (PLA) as the polymeric matrix, mixtures in concentrations of metal additive of ions of silver (Ag) R148 and S254 in 1% and 2% have been studied and manufactured. The materials are developed on an industrial scale through a process that proceeds as follows: (I) a mixture of polymer and additive in a double-screw compounder to obtain the compound in different concentrations, (II) the manufacture of filaments with a single-screw extruder, (III) 3D printing parts. Therefore, materials are evaluated in the form of powder, pellets and printed pieces to ensure their antibacterial effectiveness throughout the manufacturing process. The results of the research show antibacterial effectiveness for E. coli and Listeria monocytogenes of metal additives and polymeric compounds for all manufacturing phases on an industrial scale, with the effectiveness for additive R148 predominating at a concentration of 2%, demonstrating its microbial efficacy on surfaces with potential application in medicine.

Polylactic Acid

Pelletizing

Biodegradable polymer

10.3390/bioengineering10030297

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Application of the broad-spectrum bacteriocin enterocin AS-48 to inhibit Bacillus coagulans in canned fruit and vegetable foods

Food and Chemical Toxicology (2006)

Rosario Lucas López María José Grande Burgos Hikmate Abriouel Mercedes Maqueda Nabil Ben Omar

Bacillus coagulans

Food Preservation

10.1016/j.fct.2006.05.019