F N Arroyo-López

Summary

Affiliation: Instituto de la Grasa
Country: Spain

Publications

  1. ncbi request reprint Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth
    K A Segovia Bravo
    Food Biotechnology Department, Instituto de la Grasa CSIC, Avda Padre Garcia Tejero, 4 41012, Seville, Spain
    Int J Food Microbiol 114:60-8. 2007
  2. doi request reprint Yeasts in table olive processing: desirable or spoilage microorganisms?
    F N Arroyo-López
    Food Biotechnology Department, Instituto de la Grasa CSIC, Avda Padre Garcia Tejero 4, 41012 Seville, Spain
    Int J Food Microbiol 160:42-9. 2012
  3. doi request reprint Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations
    F N Arroyo-López
    Food Biotechnology Department, Instituto de la Grasa CSIC, Avda Padre García Tejero n 4, 41012 Seville, Spain
    Food Microbiol 32:295-301. 2012
  4. doi request reprint Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride
    F N Arroyo-López
    Departamento de Biotecnologia de Alimentos, Instituto de la Grasa CSIC, Avda Padre García Tejero nº 4, 41012 Seville, Spain
    Int J Food Microbiol 155:257-62. 2012
  5. ncbi request reprint Microbial evolution during storage of seasoned olives prepared with organic acids with potassium sorbate, sodium benzoate, and ozone used as preservatives
    F N Arroyo López
    Department of Food Biotechnology, Instituto de la Grasa, Seville, Spain
    J Food Prot 69:1354-64. 2006
  6. doi request reprint Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives
    F N Arroyo-López
    Departamento de Biotecnologia de Alimentos, Instituto de la Grasa CSIC, Avda Padre Garcia Tejero, 4, 41012 Sevilla, Spain
    Food Microbiol 25:566-74. 2008
  7. ncbi request reprint Effect of storage process on the sugars, polyphenols, color and microbiological changes in cracked Manzanilla-Aloreña table olives
    F N Arroyo-López
    Departamento de Biotecnologia de Alimentos, Instituto de la Grasa C S I C, Avenida Padre García Tejero Number 4, 41012, Seville, Spain
    J Agric Food Chem 55:7434-44. 2007
  8. ncbi request reprint 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
    F N Arroyo López
    Department of Food Biotechnology, Instituto de la Grasa C S I C, Av Padre García Tejero no 4 41012, Seville, Spain
    Int J Food Microbiol 117:150-9. 2007
  9. doi request reprint Role of yeasts in table olive production
    F N Arroyo-López
    Institut Cavanilles de Biodiversitat i Biologia Evolutiva, Universitat de Valencia, Edifici d Instituts, Parc Científic de Paterna, P O Box 22085, E 46071 Valencia, Spain
    Int J Food Microbiol 128:189-96. 2008
  10. doi request reprint Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures
    J Bautista-Gallego
    Departamento de Biotecnologia de Alimentos, Instituto de la Grasa CSIC, Avda Padre Garcia Tejero no 4, Seville, Spain
    Food Microbiol 27:403-12. 2010

Collaborators

  • L Cocolin
  • J M Guillamon
  • A Lopez-Lopez
  • Concepcion Romero
  • S Orlic
  • J Bautista-Gallego
  • A Garrido-Fernandez
  • F N Arroyo López
  • F Rodríguez-Gómez
  • M C Duran-Quintana
  • V Romero-Gil
  • M C Duran Quintana
  • A Garrido Fernandez
  • P Garcia-Garcia
  • K A Segovia-Bravo
  • K A Segovia Bravo
  • K Rantsiou
  • R Jimenez-Diaz
  • A Querol
  • E Barrio
  • A Chiesa
  • P Garcia Garcia
  • A Garrido Fernández
  • M C Durán Quintana

Detail Information

Publications23

  1. ncbi request reprint Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth
    K A Segovia Bravo
    Food Biotechnology Department, Instituto de la Grasa CSIC, Avda Padre Garcia Tejero, 4 41012, Seville, Spain
    Int J Food Microbiol 114:60-8. 2007
    ..The inhibition effect was lower in 24 h ozone treated GTOS and disappeared completely in those treated for 72 h. Furthermore, treatment of GTOS with ozone always improved microbial growth...
  2. doi request reprint Yeasts in table olive processing: desirable or spoilage microorganisms?
    F N Arroyo-López
    Food Biotechnology Department, Instituto de la Grasa CSIC, Avda Padre Garcia Tejero 4, 41012 Seville, Spain
    Int J Food Microbiol 160:42-9. 2012
    ....
  3. doi request reprint Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations
    F N Arroyo-López
    Food Biotechnology Department, Instituto de la Grasa CSIC, Avda Padre García Tejero n 4, 41012 Seville, Spain
    Food Microbiol 32:295-301. 2012
    ..Results obtained in this survey show the importance of studying the olive epidermis throughout fermentation, because ultimately, olives are ingested by consumers...
  4. doi request reprint Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride
    F N Arroyo-López
    Departamento de Biotecnologia de Alimentos, Instituto de la Grasa CSIC, Avda Padre García Tejero nº 4, 41012 Seville, Spain
    Int J Food Microbiol 155:257-62. 2012
    ....
  5. ncbi request reprint Microbial evolution during storage of seasoned olives prepared with organic acids with potassium sorbate, sodium benzoate, and ozone used as preservatives
    F N Arroyo López
    Department of Food Biotechnology, Instituto de la Grasa, Seville, Spain
    J Food Prot 69:1354-64. 2006
    ..The behavior of yeasts and lactic acid bacteria populations in commercial products were similar to those found in experimental treatments...
  6. doi request reprint Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives
    F N Arroyo-López
    Departamento de Biotecnologia de Alimentos, Instituto de la Grasa CSIC, Avda Padre Garcia Tejero, 4, 41012 Sevilla, Spain
    Food Microbiol 25:566-74. 2008
    ..There was agreement between MIC values from FIC and ELPM, although the last one provided further information on the inhibition behaviour. I. occidentalis was the most resistant yeast of the cocktail to sorbic and benzoic acids...
  7. ncbi request reprint Effect of storage process on the sugars, polyphenols, color and microbiological changes in cracked Manzanilla-Aloreña table olives
    F N Arroyo-López
    Departamento de Biotecnologia de Alimentos, Instituto de la Grasa C S I C, Avenida Padre García Tejero Number 4, 41012, Seville, Spain
    J Agric Food Chem 55:7434-44. 2007
    ..1% sodium metabisulfite or saturated CO(2)), followed by immersion of the fruits in 15% NaCl brine with 0.1% sodium metabisulfite or brine under saturated CO(2) added, led to the best storage conditions...
  8. ncbi request reprint 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
    F N Arroyo López
    Department of Food Biotechnology, Instituto de la Grasa C S I C, Av Padre García Tejero no 4 41012, Seville, Spain
    Int J Food Microbiol 117:150-9. 2007
    ..010% and 0.008% sorbic acid reduced D(beta) in 10 h and decrease beta by 10%. Finally, the model was also validated in real "seasoned" table olives packing reporting a complete inactivation of the yeasts' population...
  9. doi request reprint Role of yeasts in table olive production
    F N Arroyo-López
    Institut Cavanilles de Biodiversitat i Biologia Evolutiva, Universitat de Valencia, Edifici d Instituts, Parc Científic de Paterna, P O Box 22085, E 46071 Valencia, Spain
    Int J Food Microbiol 128:189-96. 2008
    ..A wider knowledge about these aspects could facilitate the possible application of yeasts as a starter culture, due to their ability to produce aromatic compounds, antioxidants, enzymes, and improve the growth of lactic acid bacteria...
  10. doi request reprint Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures
    J Bautista-Gallego
    Departamento de Biotecnologia de Alimentos, Instituto de la Grasa CSIC, Avda Padre Garcia Tejero no 4, Seville, Spain
    Food Microbiol 27:403-12. 2010
    ..Apparently, NaCl may be substituted in diverse proportions with KCl or CaCl(2) without substantially disturbing water activity or the usual fermentation profiles while producing olives with lower salt content...
  11. ncbi request reprint Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth
    J Bautista-Gallego
    Departamento de Biotecnologia de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Cientificas, Avda, Padre Garcia Tejero no 4, 41012 Seville, Spain
    J Food Prot 71:1412-21. 2008
    ..Microbial susceptibility and resistance were found to be nonlinearly dose related...
  12. ncbi request reprint Reuse of ozonated alkaline solutions as fermentation brines in Spanish green table olives
    K A Segovia-Bravo
    Food Biotechnology Dept, Instituto de la Grasa CSIC, Avda Padre Garcia Tejero 4, 41012 Sevilla, Spain
    J Food Sci 72:M126-33. 2007
    ..Overall quality was fairly similar for olives from the traditional process and those from the reused TAW. Direct (or diluted) reuse of AW was also possible but produced a more bitter tasting olive...
  13. doi request reprint Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications
    J Bautista-Gallego
    Departamento de Biotecnologia de Alimentos, Instituto de la Grasa CSIC, Avda, Padre Garcia Tejero, Sevilla, Spain
    Int J Food Microbiol 147:89-96. 2011
    ..The results obtained in this survey show the potential use that some yeast species could have as starters, alone or in combination with lactic acid bacteria, during olive processing...
  14. doi request reprint Evaluating the individual effects of temperature and salt on table olive related microorganisms
    V Romero-Gil
    Food Biotechnology Department, Instituto de la Grasa, Avda Padre Garcia Tejero 4, 41012 Seville, Spain
    Food Microbiol 33:178-84. 2013
    ..Results obtained in this paper could be useful for industry for a better control of both table olive fermentation and packaging...
  15. doi request reprint Evaluating the effects of zinc chloride as a preservative in cracked table olive packing
    J Bautista-Gallego
    Departamento de Biotecnologia de Alimentos, Instituto de la Grasa CSIC, Avda Padre Garcia Tejero, n 4, 41012, Seville, Spain
    J Food Prot 74:2169-76. 2011
    ..The use of this chloride salt also led to products with higher concentrations of sugars in brine because of its selective microbial inhibition. Finally, olives treated with 0.075% ZnCl(2) showed an improved sensory profile...
  16. doi request reprint 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
    J Bautista-Gallego
    Departamento de Biotecnologia de Alimentos, Instituto de la Grasa, Avda Padre Garcia Tejero no 4, 41012, Seville, Spain
    J Ind Microbiol Biotechnol 35:889-900. 2008
    ..These results can be of interest for the fermentation and preservation of vegetable products, and foods in general, in which this yeast could be present...
  17. doi request reprint Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing
    F Rodríguez-Gómez
    Departamento de Biotecnologia de Alimentos, Instituto de Grasa CSIC, Avenida Padre Garcia Tejero 4, 41012 Sevilla, Spain
    Food Microbiol 27:604-12. 2010
    ..Change in olive fat acidity was markedly higher in the presence of the yeast population than in sterile storage, indicating that lipases produced by these microorganisms modify the characteristics of the fat in the fruit...
  18. doi request reprint Use of a D-optimal mixture design to estimate the effects of diverse chloride salts on the growth parameters of Lactobacillus pentosus
    F N Arroyo-López
    Departamento de Biotecnologia de Alimentos, Instituto de la Grasa CSIC, Avda, Padre García Tejero n 4, 41012 Seville, Spain
    Food Microbiol 26:396-403. 2009
    ..The equations that expressed the growth parameters as a function of the diverse chloride salts, within the limits assayed, were developed and the corresponding z- and harmonic Z-values were estimated...
  19. ncbi request reprint Use of logistic regression with dummy variables for modeling the growth-no growth limits of Saccharomyces cerevisiae IGAL01 as a function of sodium chloride, acid type, and potassium sorbate concentration according to growth media
    F N Arroyo López
    Department of Food Biotechnology, Instituto de la Grasa, Consejo Superior de Investigaciones Cientificas, Apartado 1078, 41012 Seville, Spain
    J Food Prot 70:456-65. 2007
    ..2 to 0.3%. These results demonstrate the applicability of such model designs to include qualitative variables in investigations related to the development of growth-no growth limits...
  20. ncbi request reprint 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
    F N Arroyo López
    Departamento de Biotecnologia de Alimentos, Instituto de la Grasa CSIC, Apartado 1078, 41012 Sevilla, Spain
    Food Microbiol 23:315-24. 2006
    ..An increase of 5.97 in NaCl concentration, a decrease of 1.97 units of pH, or a decrease of 6.08 degrees C doubled the TTD or caused a 2.53-fold increase in lambda and a 2.56-fold decrease in the mu(m)...
  21. doi request reprint Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments
    F N Arroyo-López
    Institut Cavanilles de Biodiversitat i Biologia Evolutiva Universitat de València Edifici d Instituts, Parc Científic de Paterna P O Box 22085, E 46071 Valencia, Spain
    Yeast 27:1005-15. 2010
    ..Finally, differences among selected strains with respect to ethanol tolerance were correlated to the initial contents of unsaturated fatty acids, mainly oleic acid...
  22. doi request reprint A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios
    S Orlic
    Institut Cavanilles de Biodiversitat i Biologia Evolutiva, Universitat de Valencia, Edifici d Instituts, Parc Científic de Paterna, Valencia, Spain
    J Appl Microbiol 108:73-80. 2010
    ..The main goal of the present study is to determine the effects of different nitrogen concentrations and glucose/fructose ratios on the fermentation performance of Saccharomyces paradoxus, a nonconventional species used for winemaking...
  23. doi request reprint Salt reduction in vegetable fermentation: reality or desire?
    J Bautista-Gallego
    Univ of Torino, DISAFA, Agricultural Microbiology and Food Technology Sector, Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy Dept of Food Biotechnology, Instituto de la Grasa CSIC, Avda, Padre Garcia Tejero 4, 41012 Sevilla, Spain
    J Food Sci 78:R1095-100. 2013
    ....