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个人简介
My research activity has been focused on the microbiology and technology of dairy products, in the context of food safety and quality, and in the development of functional foods for human health.
My interest in Food Microbiology started as an ungraduated student (1991), collaborating with Dr T. Soto (Microbiology Department, Biology Faculty, UCM). In 1992, I started my research at INIA, focused on the identification and characterization of lactic acid bacteria as new starter cultures. Subsequently, under the supervision of Dr M. Medina and M. Nuñez, I initiated my PhD period (1995-1999), with a INIA predoctoral grant, aiming at the isolation and characterization of lactic acid bacteria producing bacteriocins actives against food pathogenic microorganisms, the development of molecular techniques to identify and monitored bacteriocins in foods, and their application to dairy products. During that time, I had the opportunity to work for 18 months with Dr J.M. Rodríguez (Veterinary Faculty, UCM), on the detection of bacteriocin-producing strains, and with Dr Helen Dodd (1998), at the Department of Genetics and Microbiology of the IFR Institute (Norwich, UK), in the heterologous expression of enterocin AS-48 in Lactoccocus. I obtained my permanent position as a researcher at the INIA Department of Food Technology in 2001. I continued working in the use of natural antimicrobials, alone or in combination, or together with other inhibitory systems, to improve microbiological safety of dairy products. By that time, I designed and developed the isolation and characterization of a reuterin-producing lactobacilli collection with a broad antimicrobial activity and great interest for food quality and safety, and probiotic application. I supervised the Ph.D. Thesis of JL Arqués (2003), which was awarded the UAM PhD Special Prize.
On 2002, I started a new line focused on the isolation and characterization of microorganisms with probiotic potential from lactating baby feces and breast milk. That work resulted in a collection of lactic acid bacteria and bifidobacteria with probiotic properties, and the Ph.D. Thesis of R. Rodríguez (2005). On 2010, I led a project focused on the technological characterization of lactic acid bacteria and bifidobacterial of human origin for their application in functional dairy products. As a result of that, many lactobacilli and bifidobacteria strains with probiotic and technological potential have been transferred to companies to assess their industrial aptitudes and a patent has been obtained.
I have been actively working in the development of the INIA bacterial culture Collection: more than one thousand strains of lactic acid bacteria with technological properties as starters for the cheese industry and antimicrobial activity; and human lactic acid bacteria, and bifidobacteria with probiotic and technological properties. Those microorganisms have been the basis for developing many research projects from the current lines of quality, safety, and functionality in the INIA Food Technology Department.
Unfortunately, I suffered a severe illness (2013 to 2018) that kept me on sick leaves for a period of more than 3 years. Currently, I am completely recovered and I have fully resumed with enthusiasm and strength my research activity
研究兴趣
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ANNALS OF NUTRITION AND METABOLISM (2021): 29-30
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#Papers: 43
#Citation: 2111
H-Index: 24
G-Index: 36
Sociability: 5
Diversity: 3
Activity: 0
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