Saltar al contenido

Publicaciones Año 2019

  • Mayo, B; Vázquez, L and Flórez, AB. Equol: a bacterial a metabolite from the daidzein isoflavone and its presumed beneficial health effects. Nutrients 11: 2231-2250 (2019). doi: 10.3390/nu11092231
  • Delgado, S; Guadamuro, L; Flórez, A. B; Vázquez, L and Mayo, B. Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-galactosidase activity. Innovative Food Science and Emerging Technologies 51: 148-155 (2019). doi: 10.1016/j.ifset.2018.03.018
  • Bednarek, M; Szwengiel, A; Flórez, AB; Czarnecki, Z and Mayo, B. Impact of different starter cultures on chemical and microbial parameters during buckwheat honey fermentation. Food Microbiology 82: 294-302. (2019). doi: 10.1016/
  • Flórez, AB; Vázquez, L; Rodríguez, J; Redruello, B and Mayo, B. Transcriptional regulation of the equol biosynthesis gene cluster in Adlercreutzia equolifaciens DSM19450T. Nutrients  11: 993 (2019). doi: 10.3390/nu11050993
  • Guadamuro, L; Azcárate-Peril, MA; Tojo, R; Mayo, B and Delgado, S. Changes in the faecal microbiota of an equol-producing menopausal woman over six months of dietary supplementation with isoflavone. AIMS Microbiology 5: 102–116 (2019). doi: 10.3934/microbiol.2019.1.102
  • Valenzuela, JA; Flórez, AB; Vázquez, L; Vasek, OM and Mayo B. Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk. Beneficial Microbes 24: 1-10 (2019). doi: 10.3920/BM2018.0176