Baltasar Mayo

Oviedo, AS 33011, Spain

Last Updated: 09/26/2026

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Found 72 publications

Staphylococcus caseorum sp. nov., a new species isolated from Spanish traditional, blue-veined Cabrales cheese.

Staphylococcus caseorum sp. nov., a new species isolated from Spanish traditional, blue-veined Cabrales cheese.

Journal: International journal of systematic and evolutionary microbiology

Published: April 28, 2026

Bacterial metataxonomic analysis of the Algerian traditional dried-salted meat 'El Kaddid' and characterization of its lactic acid bacteria.

Bacterial metataxonomic analysis of the Algerian traditional dried-salted meat 'El Kaddid' and characterization of its lactic acid bacteria.

Journal: Antonie van Leeuwenhoek

Published: March 08, 2026

Metataxonomic profiling of microbial communities and metabolic analyses of the traditional Spanish raw cow's milk cheese 'Casín' from manufacture to ripening.

Metataxonomic profiling of microbial communities and metabolic analyses of the traditional Spanish raw cow's milk cheese 'Casín' from manufacture to ripening.

Journal: Frontiers in microbiology

Published: October 10, 2025

Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis.

Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis.

Journal: Frontiers in nutrition

Published: July 06, 2025

Fermented dairy product consumption and blood lipid levels in healthy adults: a systematic review.

Fermented dairy product consumption and blood lipid levels in healthy adults: a systematic review.

Journal: Frontiers in nutrition

Published: June 20, 2025

Characterization of fermented foods: bone health.

Characterization of fermented foods: bone health.

Journal: Frontiers in nutrition

Published: June 17, 2025

Microbial and Biochemical Analyses of High-Quality, Long-Ripened, Blue-Veined Cabrales Cheese.

Microbial and Biochemical Analyses of High-Quality, Long-Ripened, Blue-Veined Cabrales Cheese.

Journal: Foods (Basel, Switzerland)

Published: June 02, 2025

Health benefits and risks of fermented foods-the PIMENTO initiative.

Health benefits and risks of fermented foods-the PIMENTO initiative.

Journal: Frontiers in nutrition

Published: July 02, 2024

Phenotypic, Technological, Safety, and Genomic Profiles of Gamma-Aminobutyric Acid-Producing Lactococcus lactis and Streptococcus thermophilus Strains Isolated from Cow's Milk.

Phenotypic, Technological, Safety, and Genomic Profiles of Gamma-Aminobutyric Acid-Producing Lactococcus lactis and Streptococcus thermophilus Strains Isolated from Cow's Milk.

Journal: International journal of molecular sciences

Published: January 12, 2024

Corrigendum: Phenotype testing, genome analysis, and metabolic interactions of three lactic acid bacteria strains existing as a consortium in a naturally fermented milk.

Corrigendum: Phenotype testing, genome analysis, and metabolic interactions of three lactic acid bacteria strains existing as a consortium in a naturally fermented milk.

Journal: Frontiers in microbiology

Published: October 06, 2023

Antibiotic Resistance/Susceptibility Profiles of Staphylococcus equorum Strains from Cheese, and Genome Analysis for Antibiotic Resistance Genes.

Antibiotic Resistance/Susceptibility Profiles of Staphylococcus equorum Strains from Cheese, and Genome Analysis for Antibiotic Resistance Genes.

Journal: International journal of molecular sciences

Published: June 05, 2023

Prodigiosin-Producing Serratia marcescens as the Causal Agent of a Red Colour Defect in a Blue Cheese.

Prodigiosin-Producing Serratia marcescens as the Causal Agent of a Red Colour Defect in a Blue Cheese.

Journal: Foods (Basel, Switzerland)

Published: May 26, 2023

Showing 1-12 of 72

Last Updated: 09/26/2026