List of works - Francisco Noé Arroyo-López

A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios.

scientific article published in January 2010

Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomyces cerevisiae strains.

scientific article published on 11 February 2009

Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation.

scientific article published on 16 May 2012

Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation ⬇️

scientific article published on June 12, 2011

Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation.

scientific article published on 12 July 2009

Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions

scientific article published on 11 September 2013

Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid.

scientific article

Evaluating the effects of zinc chloride as a preservative in cracked table olive packing

scientific article published on 01 December 2011

Evaluating the individual effects of temperature and salt on table olive related microorganisms.

scientific article published on 3 October 2012

Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives.

scientific article published on 27 June 2015

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

scientific article published on 06 March 2011

Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications.

scientific article

Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine

scientific article published on 10 February 2015

Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.

scientific article published on 24 November 2009

Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations ⬇️

scientific article published on July 14, 2012

Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2.

scientific article published on 3 September 2014

Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride.

scientific article published on 15 February 2012

Influence of yeasts on the oil quality indexes of table olives.

scientific article published in August 2013

Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

scientific article published on 24 July 2019

Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing.

scientific article published on 17 February 2010

Microbial stability and quality of seasoned cracked green Aloreña table olives packed in diverse chloride salt mixtures.

scientific article published in November 2013

Modelling of the growth-no growth interface of Issatchenkia occidentalis, an olive spoiling yeast, as a function of the culture media, NaCl, citric and sorbic acid concentrations: study of its inactivation in the no growth region.

scientific article published on 21 March 2007

Multivariate analysis to discriminate yeast strains with technological applications in table olive processing ⬇️

scientific article published on December 27, 2011

Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must

scientific article published on 03 March 2012

Optimum bacteriocin production by Lactobacillus plantarum 17.2b requires absence of NaCl and apparently follows a mixed metabolite kinetics

scientific article published on 03 March 2007

Presence of toxic microbial metabolites in table olives.

scientific article published on 28 August 2015

Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable.

scientific article published on 4 November 2013

Probiotic Properties of Lactobacillus Strains Isolated from Table Olive Biofilms

scientific article published on 01 December 2019

Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters.

scientific article published on 28 June 2014

Relationship between time-to-detection (TTD) and the biological parameters of Pichia anomala IG02; modelling of TTD as a function of temperature, NaCl concentration, and pH and quantification of their effects

scientific article published on 14 July 2005

Reuse of ozonated alkaline solutions as fermentation brines in Spanish green table olives.

scientific article published in May 2007

Role of yeasts in table olive production.

scientific article published on 05 September 2008

Salt reduction in vegetable fermentation: reality or desire?

scientific article published on 14 June 2013

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing.

scientific article published on 24 July 2014

Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion

scientific article published on 14 October 2014

Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments.

scientific article

Temperature adaptation markedly determines evolution within the genus Saccharomyces

scientific article

The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependent behaviour.

scientific article

The fitness advantage of commercial wine yeasts in relation to the nitrogen concentration, temperature, and ethanol content under microvinification conditions

scientific article published on 15 November 2013

Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth.

scientific article published on 15 December 2006

Use of a D-optimal design with constrains to quantify the effects of the mixture of sodium, potassium, calcium and magnesium chloride salts on the growth parameters of Saccharomyces cerevisiae.

scientific article published on 9 May 2008

Use of logistic regression for prediction of the fate of Staphylococcus aureus in pasteurized milk in the presence of two lytic phages

scientific article published on 23 July 2010

Use of molecular methods for the identification of yeast associated with table olives.

scientific article published on 18 April 2006

Yeasts in table olive processing: desirable or spoilage microorganisms?

scientific article published on 11 August 2012

List of works by Francisco Noé Arroyo-López

A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios.

Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomyces cerevisiae strains.

Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation.

Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation ⬇️

Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation.

Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions

Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid.

Evaluating the effects of zinc chloride as a preservative in cracked table olive packing

Evaluating the individual effects of temperature and salt on table olive related microorganisms.

Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives.

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications.

Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine

Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.

Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations ⬇️

Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2.

Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride.

Influence of yeasts on the oil quality indexes of table olives.

Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing.

Microbial stability and quality of seasoned cracked green Aloreña table olives packed in diverse chloride salt mixtures.

Modelling of the growth-no growth interface of Issatchenkia occidentalis, an olive spoiling yeast, as a function of the culture media, NaCl, citric and sorbic acid concentrations: study of its inactivation in the no growth region.

Multivariate analysis to discriminate yeast strains with technological applications in table olive processing ⬇️

Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must

Optimum bacteriocin production by Lactobacillus plantarum 17.2b requires absence of NaCl and apparently follows a mixed metabolite kinetics

Presence of toxic microbial metabolites in table olives.

Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable.

Probiotic Properties of Lactobacillus Strains Isolated from Table Olive Biofilms

Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters.

Relationship between time-to-detection (TTD) and the biological parameters of Pichia anomala IG02; modelling of TTD as a function of temperature, NaCl concentration, and pH and quantification of their effects

Reuse of ozonated alkaline solutions as fermentation brines in Spanish green table olives.

Role of yeasts in table olive production.

Salt reduction in vegetable fermentation: reality or desire?

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing.

Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion

Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments.

Temperature adaptation markedly determines evolution within the genus Saccharomyces

The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependent behaviour.

The fitness advantage of commercial wine yeasts in relation to the nitrogen concentration, temperature, and ethanol content under microvinification conditions

Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth.

Use of a D-optimal design with constrains to quantify the effects of the mixture of sodium, potassium, calcium and magnesium chloride salts on the growth parameters of Saccharomyces cerevisiae.

Use of logistic regression for prediction of the fate of Staphylococcus aureus in pasteurized milk in the presence of two lytic phages

Use of molecular methods for the identification of yeast associated with table olives.

Yeasts in table olive processing: desirable or spoilage microorganisms?