1993 - Fellow of the Royal Academy of Engineering (UK)
Baltasar Mayo mainly focuses on Microbiology, Lactobacillus, Bacteria, Lactococcus lactis and Lactococcus. He works in the field of Microbiology, focusing on Antibiotic resistance in particular. His studies deal with areas such as Pyrosequencing and Polymerase chain reaction as well as Lactobacillus.
He interconnects Plasmid and Biochemistry in the investigation of issues within Bacteria. His research in Lactococcus lactis focuses on subjects like Food science, which are connected to Lactococcus garvieae. The concepts of his Lactococcus study are interwoven with issues in Enterococcus and Leuconostoc.
His primary areas of investigation include Food science, Feed additive, Animal feed, Microbiology and Animal science. His work deals with themes such as Lactobacillus plantarum, Lysine and Animal nutrition, which intersect with Food science. His study in Microbiology is interdisciplinary in nature, drawing from both Plasmid, Lactococcus lactis and Lactobacillus, Bacteria.
His study in Bacteria focuses on Lactic acid in particular. His Animal science research is multidisciplinary, relying on both Coccidiostat and Phytase. Baltasar Mayo has researched Fermentation in several fields, including Amino acid and Escherichia coli.
His primary areas of study are Feed additive, Food science, Animal science, Authorization and Animal feed. His Feed additive research encompasses a variety of disciplines, including Laying, Xylanase, Genetically modified organism, Porcine species and Weaned piglets. Fermentation is the focus of his Food science research.
His studies in Animal science integrate themes in fields like Coccidiostats and Phytase. Saccharomyces cerevisiae, Alpha, Tocopheryl acetate and Vitamin E are fields of study that intersect with his Authorization research. His Animal feed study frequently draws connections to adjacent fields such as Animal nutrition.
His main research concerns Food science, Feed additive, Amino acid, Fermentation and Equol. His Food science research incorporates themes from Salmonella Gallinarum, Antibiotic resistance and Bacillus subtilis. His research integrates issues of Lactococcus lactis, Lactococcus, Weaning, Erythromycin and Zinc in his study of Antibiotic resistance.
His research investigates the link between Fermentation and topics such as Lysine that cross with problems in Corynebacterium glutamicum. His work is dedicated to discovering how Equol, Isoflavones are connected with Bacteria, Genistein, Operon, Genome and Endogeny and other disciplines. His research in Bacteria intersects with topics in Asaccharobacter celatus, Tetracycline and Biosynthesis.
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Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update
Mohammed Salim Ammor;Baltasar Mayo.
Meat Science (2007)
Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria
Mohammed Salim Ammor;Ana Belén Flórez;Baltasar Mayo.
Food Microbiology (2007)
Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks
Miguel Gueimonde;Susana Delgado;Baltasar Mayo;Patricia Ruas-Madiedo.
Food Research International (2004)
Detection, purification, and partial characterization of plantaricin C, a bacteriocin produced by a Lactobacillus plantarum strain of dairy origin.
B González;P Arca;B Mayo;J E Suárez.
Applied and Environmental Microbiology (1994)
Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis.
A.M.O. Leite;B. Mayo;C.T.C.C. Rachid;R.S. Peixoto.
Food Microbiology (2012)
Guidance on the characterisation of microorganisms used as feed additives or as production organisms
Efsa Panel on Additives;Guido Rychen;Gabriele Aquilina.
EFSA Journal (2018)
Antibiotic susceptibility of Lactobacillus and Bifidobacterium species from the human gastrointestinal tract.
Susana Delgado;Ana Belén Flórez;Baltasar Mayo.
Current Microbiology (2005)
Molecular characterization of intrinsic and acquired antibiotic resistance in lactic acid bacteria and bifidobacteria.
Mohammed Salim Ammor;Ana Belén Flórez;Angela H.A.M. van Hoek;Clara G. de los Reyes-Gavilán.
Journal of Molecular Microbiology and Biotechnology (2008)
Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains
A.M.O. Leite;A.M.O. Leite;M.A.L. Miguel;R.S. Peixoto;P. Ruas-Madiedo.
Journal of Dairy Science (2015)
Antimicrobial susceptibility of lactic acid bacteria isolated from a cheese environment.
Ana Belén Flórez;Susana Delgado;Baltasar Mayo.
Canadian Journal of Microbiology (2005)
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