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Juan J. Córdoba

Professor

Universidad de Extremadura

Spain

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Research Interests

Microbiology

90%

Food Science

100%

Food Preservation

80%

Gut Microbiota

40%

Probiotic

30%

Bacteria

30%

Industrial Microbiology

20%

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Recent Grants

Grant: Close

Listeria monocytogenes and Staphylococcus aureus in dry-cured meat products with reduced salt and nitrites: inactivation strategies and effect on virulence and toxicity expression

Open Date: 2018-01-01

Close Date: 2020-01-01

Articles13

Pathogen and Spoilage Microorganisms in Meat and Dairy Analogues: Occurrence and Control Strategies

Article Link

Year:

2025

Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria

Article Link

Year:

2025

Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions

Article Link

Year:

2024

Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador)

Article Link

Year:

2023

Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin

Article Link

Year:

2023

Effect of acidic conditions on the growth and expression of two virulence genes of Listeria monocytogenes serotype 4b

Article Link

Year:

2023

Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented “Salchichón”

Article Link

Year:

2023

Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria

Article Link

Year:

2022

Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products

Article Link

Year:

2022

Control of Listeria monocytogenes growth and virulence in a traditional soft cheese model system based on lactic acid bacteria and a whey protein hydrolysate with antimicrobial activity

Article Link

Year:

2022

Growth and Expression of Virulence Genes of Listeria monocytogenes during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected Lactilactobacillus sakei

Article Link

Year:

2021

Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population

Article Link

Year:

2021

Prevalence and characterization of Listeria monocytogenes in deboning and slicing areas of Spanish dry-cured ham processing

Article Link

Year:

2020

Collaborators1

Alberto Martín

Universidad de Extremadura

SPAIN

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