What is he best known for?
The fields of study he is best known for:
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 most cited work include:
- Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update (320 citations)
- Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria (280 citations)
- Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks (178 citations)
What are the main themes of his work throughout his whole career to date?
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.
He most often published in these fields:
- Food science (41.43%)
- Feed additive (39.82%)
- Animal feed (19.46%)
What were the highlights of his more recent work (between 2019-2021)?
- Feed additive (39.82%)
- Food science (41.43%)
- Animal science (16.79%)
In recent papers he was focusing on the following fields of study:
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.
Between 2019 and 2021, his most popular works were:
- Fermented foods in a global age: East meets West (48 citations)
- Safety and efficacy of l-lysine monohydrochloride produced by fermentation with Corynebacterium glutamicum DSM 32932 for all animal species. (6 citations)
- Guidance on the renewal of the authorisation of feed additives. (3 citations)
In his most recent research, the most cited papers focused on:
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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