Directorio

Rizo, J., Rogel, M. A., Guillén, D., Wacher, C., Martinez-Romero, E., Encarnación, S., Sánchez, S., & Rodríguez-Sanoja, R. (2020). Nitrogen Fixation in Pozol, a Traditional Fermented Beverage. Applied and Environmental Microbiology, 86(16), 1-15.
DOI:10.1128/AEM.00588-20

Rizo, J., Guillén, D., Farrés, A., Díaz-Ruiz, G., Sánchez, S., Wacher, C., & Rodríguez-Sanoja, R. (2020). Omics in traditional vegetable fermented foods and beverages. Critical Reviews in Food Science and Nutrition, 60(5), 791-809.
DOI:10.1080/10408398.2018.1551189

Domínguez-Ramírez, L. L., Rodríguez-Sanoja, R., Tecante, A., García-Garibay, M., Sainz, T., & Wacher, C. (2020). Tolerance to acid and alkali by Streptococcus infantarius subsp. infantarius strain 25124 isolated from fermented nixtamal dough: Pozol. Studies in APT broth. Food Microbiology, 90, 103458.
DOI:10.1016/j.fm.2020.103458

Väkeväinen, K., Hernández, J., Simontaival, A., Severiano-Pérez, P., Díaz-Ruiz, G., von Wright, A., Wacher-Rodarte, C., & Plumed-Ferrer, C. (2020). Effect of different starter cultures on the sensory properties and microbiological quality of atole agrio, a fermented maize product. Food Control, 109.
DOI:10.1016/j.foodcont.2019.106907

Kaktcham, P. M., Foko Kouam, E. M., Tchabou Tientcheu, M. L., Temgoua, J. -., Wacher, C., Zambou Ngoufack, F., & Pérez-Chabela, M. D. L. (2019). Nisin-producing lactococcus lactis subsp. lactis 2MT isolated from freshwater nile tilapia in cameroon: Bacteriocin screening, characterization, and optimization in a low-cost medium. LWT, 107, 272-279.
DOI:10.1016/j.lwt.2019.03.007

Rizo, J., Guillén, D., Farrés, A., Díaz-Ruiz, G., Sánchez, S., Wacher, C., & Rodríguez-Sanoja, R. (2018). Omics in traditional vegetable fermented foods and beverages. Critical Reviews in Food Science and Nutrition.
DOI:10.1080/10408398.2018.1551189

Nolasco-Cancino, H., Santiago-Urbina, J. A., Wacher, C., & Ruíz-Terán, F. (2018). Predominant yeasts during artisanal mezcal fermentation and their capacity to ferment maguey juice. Frontiers in Microbiology, 9(DEC).
DOI:10.3389/fmicb.2018.02900

Hernández-Alcántara, A. M., Wacher, C., Llamas, M. G., López, P., & Pérez-Chabela, M. L. (2018). Probiotic properties and stress response of thermotolerant lactic acid bacteria isolated from cooked meat products. LWT – Food Science and Technology, 91, 249-257.
DOI:10.1016/j.lwt.2017.12.063

López-Hernández, M., Rodríguez-Alegría, M. E., López-Munguía, A., & Wacher, C. (2018). Evaluation of xylan as carbon source for weissella spp., a predominant strain in pozol fermentation. LWT – Food Science and Technology, 89, 192-197.
DOI:10.1016/j.lwt.2017.10.030

Kaktcham, P. M., Temgoua, J. -., Zambou, F. N., Diaz-Ruiz, G., Wacher, C., & Pérez-Chabela, M. L. (2018). In vitro evaluation of the probiotic and safety properties of bacteriocinogenic and non-bacteriocinogenic lactic acid bacteria from the intestines of nile tilapia and common carp for their use as probiotics in aquaculture. Probiotics and Antimicrobial Proteins, 10(1), 98-109.
DOI:10.1007/s12602-017-9312-8

Pérez-Cataluña, A., Elizaquível, P., Carrasco, P., Espinosa, J., Reyes, D., Wacher, C., & Aznar, R. (2018). Diversity and dynamics of lactic acid bacteria in atole agrio, a traditional maize-based fermented beverage from south-eastern mexico, analysed by high throughput sequencing and culturing. Antonie Van Leeuwenhoek, International Journal of General and Molecular Microbiology, 111(3), 385-399.
DOI:10.1007/s10482-017-0960-1

Väkeväinen, K., Valderrama, A., Espinosa, J., Centurión, D., Rizo, J., Reyes-Duarte, D., Díaz-Ruiz, G., von Wright, A., Elizaquível, P., Esquivel, K., Simontaival, A.-I., Aznar, R., & Wacher, C. Plumed-Ferrer, C. (2018). Characterization of lactic acid bacteria recovered from atole agrio, a traditional mexican fermented beverage. LWT – Food Science and Technology, 88, 109-118.
DOI:10.1016/j.lwt.2017.10.004

Kaktcham, P. M., Temgoua, J. -., Ngoufack Zambou, F., Diaz-Ruiz, G., Wacher, C., & Pérez-Chabela, M. L. (2017). Quantitative analyses of the bacterial microbiota of rearing environment, tilapia and common carp cultured in earthen ponds and inhibitory activity of its lactic acid bacteria on fish spoilage and pathogenic bacteria. World Journal of Microbiology and Biotechnology, 33(2).
DOI:10.1007/s11274-016-2197-y

Olvera, C., Santamaría, R. I., Bustos, P., Vallejo, C., Montor, J. J., Wacher, C., & Munguia, A. L. (2017). Draft genome sequence of leuconostoc citreum CW28 isolated from pozol, a pre-hispanic fermented corn beverage. Genome Announcements, 5(48).
DOI:10.1128/genomeA.01283-17

Ragazzo-Sánchez, J. A., González-Estrada, R. R., Santana-Martínez, M. A., Wacher-Rodarte, M. D. C., Eslava-Campos, C. A., & Calderón-Santoyo, M. (2016). Data on enterobacteria activity on biofilm formation at surface mango fruit (mangifera indica L.) cv ataulfo. Data in Brief, 9, 746-748.
DOI:10.1016/j.dib.2016.10.014

Wacher-Rodarte, M. D. C., Trejo-Muñúzuri, T. P., Montiel-Aguirre, J. F., Drago-Serrano, M. E., Gutiérrez-Lucas, R. L., Castañeda-Sánchez, J. I., & Sainz-Espuñes, T. (2016). Antibiotic resistance and multidrug-resistant efflux pumps expression in lactic acid bacteria isolated from pozol, a nonalcoholic mayan maize fermented beverage. Food Science and Nutrition, 4(3), 423-430.
DOI:10.1002/fsn3.304