Hikmate Abriouel

Universidad de Jaén

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Document Type

Co-Authors

Antonio Gálvez

Universidad de Jaén

136

Nabil Benomar

Universidad de Jaén

Rosario Lucas López

Universidad de Jaén

Nabil Ben Omar

Universidad de Jaén

Magdalena Martı́nez-Cañamero

Universidad de Jaén

Rubén Pérez Pulido

Universidad de Jaén

Eva Valdivia

Universidad de Granada

Natacha Caballero Gómez

Universidad de Jaén

María José Grande Burgos

Universidad de Jaén

Charles M. A. P. Franz

The Ohio State University

Cooperative Institutions

Universidad de Jaén

ETH Zurich

Universidad de Granada

Max Rubner Institut

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Universidade Federal da Paraíba

Universidad Nacional Autónoma de México

Consejo Superior de Investigaciones Científicas

Universidade Federal de Viçosa

Consejo Nacional de Investigaciones Científicas y Técnicas

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Annotated Genome Sequence of Lactobacillus pentosusMP-10, Which Has Probiotic Potential, from Naturally Fermented Aloreña Green Table Olives

Journal of Bacteriology (2011)

Hikmate Abriouel Nabil Benomar Rubén Pérez Pulido Magdalena Martı́nez-Cañamero Antonio Gálvez

ABSTRACT Lactobacillus pentosus MP-10 was isolated from brines of naturally fermented Aloreña green table olives. MP-10 has potential probiotic traits, including inhibition of human pathogenic bacteria, survival at low pH (1.5), and bile salt tolerance (3%). Here, we report for the first time the annotated genome sequence of L. pentosus .

Table (database)

Sequence (biology)

10.1128/jb.05171-11

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Citations (27)

Programa de formación inicial de profesorado universitario en el área de Microbiología de la Universidad de Jaén

Iniciación a la investigación (2010)

Antonio Sánchez-Valenzuela Hikmate Abriouel Rubén Pérez Pulido Rosario Lucas Magdalena Martı́nez-Cañamero

El presente proyecto surge por la deteccion de la necesidad de proporcionar una orientacion inicial al profesorado que se incorpora en nuestra area de conocimiento durante sus dos primeros anos de formacion. Los objetivos perseguidos son introducir a los nuevos profesores universitarios en las nuevas metodologias docentes, promover su formacion especifica en nuestra area de conocimiento y fomentar las relaciones con el profesorado mas experimentado de nuestra area. Todo ello contribuira sin duda a la mejora la calidad de la docencia impartida en los primeros anos por parte del profesorado novel.

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Biological control of pathogens and post-processing spoilage microorganisms in fresh and processed fruit and vegetables

Elsevier eBooks (2011)

Antonio Gálvez Hikmate Abriouel Rosario Lucas López Nabil Ben Omar

Biopreservation

Food microbiology

10.1533/9780857090522.3.403

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Citations (2)

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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Citations (0)

Correlation between antibiotic and biocide resistance in mesophilic and psychrotrophic Pseudomonas spp. isolated from slaughterhouse surfaces throughout meat chain production

Food Microbiology (2015)

Leyre Lavilla Lerma Nabil Benomar María del Carmen Casado Muñoz Antonio Gálvez Hikmate Abriouel

Mesophile

Biocide

Psychrophile

Psychrotrophic bacteria

10.1016/j.fm.2015.04.010

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Citations (51)

Complete Genome Sequence of a Potential Probiotic, Lactobacillus pentosus MP-10, Isolated from Fermented Aloreña Table Olives

Genome Announcements (2016)

Hikmate Abriouel Beatriz Pérez Montoro María del Carmen Casado Muñoz Leyre Lavilla Lerma Marina Hidalgo Pestaña

We report here a 3,698,214-bp complete genome sequence of a potential probiotic Lactobacillus pentosus strain, MP-10, isolated from brines of naturally fermented Aloreña green table olives; it is considered the largest sequenced genome among lactobacilli to date. The annotated genome sequence revealed the presence of 3,558 open reading frames (ORFs) and 87 structural RNAs.

Table (database)

10.1128/genomea.00854-16

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Citations (12)

List of Contributors

Elsevier eBooks (2016)

Hikmate Abriouel Y. Aguilera L. Amigo D.J. Beena A. Benítez-Páez

10.1016/b978-0-12-802309-9.01002-5

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Citations (0)

Application of Lactobacillus plantarum Lb9 as starter culture in caper berry fermentation

LWT (2014)

Juan Manuel Palomino Julia Toledo del Árbol Nabil Benomar Hikmate Abriouel Magdalena Martı́nez-Cañamero

Fermentation of caper berries is a traditional process relying on the indigenous microbiota. In this study, the application of Lactobacillus plantarum Lb9 isolated from spontaneous caper berry fermentation as starter culture was evaluated by means of culture-dependent and independent methods. The results obtained here indicated that L. plantarum Lb9 was able to carry on an accelerated lactic acid fermentation of caper berries, dominating the background microbiota present in the raw material until the end of fermentation even when fermentation broth was added with high salt concentration. Persistence of L. plantarum Lb9 in the starter-added fermentation was confirmed by RAPD-PCR of isolates from viable cell counting during the fermentation. TTGE analysis of the microbial community throughout fermentation process also indicated that lactobacilli were the predominant microbiota, and thus the microbial composition during the controlled fermentation was more homogeneous compared with spontaneous fermentations. Furthermore, the sensorial quality of the starter-added fermented capers was similar to the spontaneous fermented products. In conclusion, L. plantarum Lb9 was an adequate starter culture strain for caper berry fermentation prevailing over other bacteria present in the raw material. This fermentation ensured both the quality and safety of the end product.

Starter

10.1016/j.lwt.2014.09.061

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Citations (31)

Plasmid Profile Patterns and Properties of Pediococci Isolated from Caper Fermentations

Journal of Food Protection (2006)

Rubén Pérez Pulido Hikmate Abriouel Nabil Ben Omar Rosario Lucas López Magdalena Martı́nez-Cañamero

Pediococcus acidilactici

Teicoplanin

Pediococcus

10.4315/0362-028x-69.5.1178

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