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Articles by M.A. Calvo
Total Records ( 4 ) for M.A. Calvo
  S. Corbalan , C. Adelantado , M.A. Calvo and T. Mora
  The main objective of this study was to value the enzymatic pattern and its relationship with the possible antimicrobial activity of some strains of the genus Penicillium used when elaborating Sumaia (typical sausage from Catalonia). From the results obtained, it may assess that these strains own a marked phosphatase, hydrolase and glucosidase activity directly related to their antimicrobial capacity. This fact allows to considerate that their addition in meat products elaboration process helps likewise a better control of undesirable microbiota.
  F. Figueras , C. Adelantado , C. Shiva , J.J. Hernandez and M.A. Calvo
  This study provides Enterobacter spp. lactose negative strains characterization susceptible of being wrongly identified as Salmonella spp. having into account its meaning for what concerns on food safety. More than five hundred feed samples for farm animal feeding were microbiologically analyzed according the Spanish Normative for feed, in which different media are accepted for detecting Salmonella spp. after performing preenrichement steps. In this study SS agar was chosen for differential isolation. Results show that 55% of those colonies supposed to be Salmonella spp. belonged to the genus Enterobacter when performing confirmation by means of API20E method and TSI/LIA tests, indicating that several strains of the genus Enterobacter have lost their condition of lactose positive microorganisms and becoming lactose negative, inducing confusion when trying to identify Salmonella spp. by traditional and reference methods.
  M.A. Calvo , L. Arosemena , M. Agut , C. Adelantado and H. Aissaoui
  The main objective of this research project was to investigate the possibility of inhibiting the growth of filamentous fungi, yeasts and bacteria isolated from soil samples, the trunk, leaves and fruit of palm trees infected with bayoud, using strains of the Arthrinium genus. Arthrinium aureum and Arthrinium phaeospermum have notable inhibiting properties on Fusarium oxysporum and F. niveum, standing out in the literature as the main etiological agents in the bayoud process in oases, meaning that active strains of Arthrinium can be applied in the biological control of the process.
  S. Centeno , C. Adelantado and M.A. Calvo
  Competition between micro-organisms and the production of inhibitor substances by some of these micro-organisms is frequent in substrata with varied, complex microbiota, such as cork. The main aim of this study was to determine the inhibitor activity of filamentous fungi, yeasts and bacteria isolated from wine bottle corks. The inhibitor activity of isolated micro-organisms was determined by placing disks of pure culture in Petri dishes containing 2% malt extract agar for fungi and trypticase soy agar for bacteria. These were surface-seeded beforehand with the test micro-organism, the dishes are incubated in conditions suitable for the growth of the surface-seeded micro-organisms and finally the inhibitor plaques produced are measured. The results indicate that the micro-organisms with the greatest inhibitor activity are Penicillium citrinum and Trichoderma viride.
 
 
 
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