Margarita Medina spends much of her time researching Food science, Microbiology, Bacteriocin, Ripening and Raw milk. In her research, Margarita Medina undertakes multidisciplinary study on Food science and Rheology. Her Microbiology study combines topics from a wide range of disciplines, such as Staphylococcus cohnii and Bacteria.
Her Bacteriocin study combines topics in areas such as Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. Her research investigates the link between Ripening and topics such as Proteolysis that cross with problems in Trichloroacetic acid. Her work is dedicated to discovering how Raw milk, Lactic acid are connected with Gram-positive bacteria and Biovar and other disciplines.
Her primary scientific interests are in Food science, Microbiology, Bacteriocin, Listeria monocytogenes and Bacteria. Her work on Lactococcus lactis expands to the thematically related Food science. The Microbiology study combines topics in areas such as Lactobacillus reuteri, Staphylococcus aureus and Salmonella enterica, Escherichia coli.
Her Bacteriocin research integrates issues from Nisin, Enterococcus faecalis, Inoculation and Food preservation. Her Listeria monocytogenes research includes themes of Hurdle technology, Lactoperoxidase and Dry cured. Her work in Bacteria addresses subjects such as Biochemistry, which are connected to disciplines such as Probiotic.
Her primary areas of investigation include Food science, Listeria monocytogenes, Microbiology, Probiotic and Biochemistry. Her primary area of study in Food science is in the field of Starter. Her research in Listeria monocytogenes intersects with topics in Hurdle technology, Pathogen and Dry cured.
She is involved in the study of Microbiology that focuses on Bacteriocin in particular. Her Bacteriocin study integrates concerns from other disciplines, such as Nisin, Food preservation and Inoculation. Her Probiotic study incorporates themes from Bifidobacterium and Immune system.
Margarita Medina focuses on Food science, Probiotic, Lactobacillus reuteri, Biochemistry and Microbiology. Margarita Medina combines subjects such as Antimicrobial and Escherichia coli with her study of Food science. Her biological study spans a wide range of topics, including Hurdle technology, Dry cured, Listeria monocytogenes, Combined treatment and Antimicrobial effect.
Her work on Smoked salmon as part of general Listeria monocytogenes research is frequently linked to Hydrostatic pressure, bridging the gap between disciplines. Her study in Probiotic is interdisciplinary in nature, drawing from both Colony count and Immune system. Her Lactobacillus reuteri research incorporates elements of Glycerol, Transformation, Starter and Lactic acid.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk.
Eva Rodrı́guez;Beatriz González;Pilar Gaya;Manuel Nuñez.
International Dairy Journal (2000)
Bioactivation of Phytoestrogens: Intestinal Bacteria and Health.
J M Landete;J Arqués;M Medina;P Gaya.
Critical Reviews in Food Science and Nutrition (2016)
Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 in cheese
E. Rodrı́guez;J. Calzada;J.L. Arqués;J.M. Rodrı́guez.
International Dairy Journal (2005)
A quantitative study of enterotoxin production by sheep milk staphylococci.
L Bautista;P Gaya;M Medina;M Nuñez.
Applied and Environmental Microbiology (1988)
Inhibition of Listeria monocytogenes by enterocin 4 during the manufacture and ripening of Manchego cheese.
M. Nuñez;J.L. Rodríguez;E. García;P. Gaya.
Journal of Applied Microbiology (1997)
Antimicrobial activity of reuterin in combination with nisin against food-borne pathogens
Juan L Arqués;Javier Fernández;Pilar Gaya;Manuel Nuñez.
International Journal of Food Microbiology (2004)
Antimicrobial activity of lactic acid bacteria in dairy products and gut: effect on pathogens.
Juan L. Arqués;Eva Rodríguez;Susana Langa;José María Landete.
BioMed Research International (2015)
Changes in the microflora of La Serena ewes' milk cheese during ripening
Buensuceso Fernandez Del Pozo;Pilar Gaya;Margarita Medina;M. Asunción Rodríguez-Marín.
Journal of Dairy Research (1988)
Synergistic effect of nisin and the lactoperoxidase system on Listeria monocytogenes in skim milk.
Paloma Zapico;Margarita Medina;Pilar Gaya;Manuel Nuñez.
International Journal of Food Microbiology (1998)
Combined Effect of High-Pressure Treatments and Bacteriocin-Producing Lactic Acid Bacteria on Inactivation of Escherichia coli O157:H7 in Raw-Milk Cheese
Eva Rodriguez;Juan L. Arques;Manuel Nuñez;Pilar Gaya.
Applied and Environmental Microbiology (2005)
If you think any of the details on this page are incorrect, let us know.
We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below: