List of works - Susana Seseña

An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines

scientific article

Are Enterococcus populations present during malolactic fermentation of red wine safe?

scientific article

Assessment of chemical and microbiological parameters of indoor swimming pool atmosphere using multiple comparisons

scientific article published on 05 June 2018

Bacterial biodiversity and dynamics during malolactic fermentation of Tempranillo wines as determined by a culture-independent method (PCR-DGGE).

scientific article

Characterization of Lactobacillus strains and monitoring by RAPD-PCR in controlled fermentations of "Almagro" eggplants

scientific article published on 23 June 2005

Contribution of starter culture to the sensory characteristics of fermented Almagro eggplants

scientific article published on 01 August 2001

Effect of freezing on the spontaneous fermentation and sensory attributes of Almagro eggplants

scientific article published on 01 July 2002

Enterococcus populations in artisanal Manchego cheese: biodiversity, technological and safety aspects.

scientific article

Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines.

scientific article published on 14 March 2013

Factors Affecting Levels of Airborne Bacteria in Dairy Farms: A Review

scientific article published on 21 March 2020

Genetic diversity, dynamics, and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese.

scientific article

Genomic diversity of Oenococcus oeni populations from Castilla La Mancha and La Rioja Tempranillo red wines.

scientific article published on 12 February 2015

Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

scientific article

Identification of lactic acid bacteria from spontaneous fermentation of 'Almagro' eggplants by SDS-PAGE whole cell protein fingerprinting.

scientific article

Intraspecific genetic diversity of lactic acid bacteria from malolactic fermentation of Cencibel wines as derived from combined analysis of RAPD-PCR and PFGE patterns.

scientific article

Is staphylococci population from milk of healthy goats safe?

scientific article

Malolactic fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines

scientific article published on 27 August 2012

Microbial communities in air and wine of a winery at two consecutive vintages.

scientific article

Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses.

scientific article

Screening for glycosidase activities of lactic acid bacteria as a biotechnological tool in oenology

scientific article published on 15 November 2011

Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation.

scientific article published on 28 February 2014

List of works by Susana Seseña

An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines

Are Enterococcus populations present during malolactic fermentation of red wine safe?

Assessment of chemical and microbiological parameters of indoor swimming pool atmosphere using multiple comparisons

Bacterial biodiversity and dynamics during malolactic fermentation of Tempranillo wines as determined by a culture-independent method (PCR-DGGE).

Characterization of Lactobacillus strains and monitoring by RAPD-PCR in controlled fermentations of "Almagro" eggplants

Contribution of starter culture to the sensory characteristics of fermented Almagro eggplants

Effect of freezing on the spontaneous fermentation and sensory attributes of Almagro eggplants

Enterococcus populations in artisanal Manchego cheese: biodiversity, technological and safety aspects.

Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines.

Factors Affecting Levels of Airborne Bacteria in Dairy Farms: A Review

Genetic diversity, dynamics, and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese.

Genomic diversity of Oenococcus oeni populations from Castilla La Mancha and La Rioja Tempranillo red wines.

Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

Identification of lactic acid bacteria from spontaneous fermentation of 'Almagro' eggplants by SDS-PAGE whole cell protein fingerprinting.

Intraspecific genetic diversity of lactic acid bacteria from malolactic fermentation of Cencibel wines as derived from combined analysis of RAPD-PCR and PFGE patterns.

Is staphylococci population from milk of healthy goats safe?

Malolactic fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines

Microbial communities in air and wine of a winery at two consecutive vintages.

Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses.

Screening for glycosidase activities of lactic acid bacteria as a biotechnological tool in oenology

Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation.

Xylanases from microbial origin induce syrup formation in dough