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Publications

Recent Publications

 

  • Brito D., Serrano C., Delgado A., Peres C., Pereira A., Oleastro M., Monteiro L. (2008). "Lactobacilli from fermented Portuguese table-olives are able to inhibit the human pathogen Helicobacter pylori". Int J Food Microbiology (in press).
  • Brito D., Serrano C., Delgado A., Peres C., Pereira A., Oleastro M., Monteiro L. (2008). "Lactobacilli from fermented Portuguese table-olives are able to inhibit the human pathogen Helicobacter pylori". GE - J Port Gastro (in press).
  • Pintado C., Brito D., Catulo L., Peres F.,  Peres C. (2008). Lactobacillus pentosus DSM 16366 starter added to brine as freeze-dried and as culture in the nutritive media for Spanish style green olive production. Grasas y Aceites, 59 (3): 232-236.
  • Melo-Sampayo C., Pereira S., Oliveira Mª.M., Catulo L., Peres C. (2008). " Bacteriocin Production by Lactobacillus plantarum in Olive Mill Wastewater". Acta Hort.791:597-602.
  • Brito M.D., Delgado A., Catulo L., Quintans F., Peres C. (2008). " The Role of Bacteriocin Producers Table-Olive Fermentation". Acta Hort.791:631-636.
  • Bronze M.R., Vilas-Boas L., Catulo L., Peres C. (2008). " The use of  Lactobacillus plantarum in Treatments of Olive Mill Wastewater". Acta Hort.791:637-644.
  • Peres C., Serrano C., Brito D., Dâmaso A., Delgado A. (2008). "Bacteriocin Diversity among Lab from Table-Olives". Acta Hort.791:685.
  • Delgado A., Noé-Arroyo F., Brito D., Peres C.., Fevereiro P., Garrido-Fernández A. (2007) “Optimum bacteriocin production by Lactobacillus plantarum 17.2b requires absence of NaCl and apparently follows a mixed metabolite kinetics”. J Biotechnol 130: 193-201.
  • Chammem N. , Kachouri M., Megri M., Peres C., Boudabous A. & Hamdi M., (2005). “Combined effect of the lye pre-treatment and sodium chloride on olive fermentation processes”. Bioresource Technology, 96: 1311-1316.
  • Delgado A., Brito D., Fevereiro P., Tenreiro R., Peres C., (2005). “Bioactivity quantification of crude bacteriocin solutions”. Microbiological Methods. 62: 121- 124.
  • Delgado A., Brito D., Peres C., Noé-Arroyo F., Garrido-Fernández A. (2005). “Bacteriocin production by Lactobacilllus pentosus B96 can be expressed as a function of temperature and NaCl concentration". Food Microbiology 22: 521-528.
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