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Novel bacteriocins produced by Lactobacillus fermentum strains with bacteriostatic effects in milk against selected indicator microorganisms.
Heredia-Castro PY, Reyes-Díaz R, Rendón-Rosales MÁ, Beltrán-Barrientos LM, Torres-Llanez MJ, Estrada-Montoya MC, Hernández-Mendoza A, González-Córdova AF, Vallejo-Cordoba B. Heredia-Castro PY, et al. J Dairy Sci. 2021 Apr;104(4):4033-4043. doi: 10.3168/jds.2020-19531. Epub 2021 Feb 19. J Dairy Sci. 2021. PMID: 33612223 Free article.
Artisanal Sonoran cheese (Cocido cheese): an exploration of its production process, chemical composition and microbiological quality.
Cuevas-González PF, Heredia-Castro PY, Méndez-Romero JI, Hernández-Mendoza A, Reyes-Díaz R, Vallejo-Cordoba B, González-Córdova AF. Cuevas-González PF, et al. Among authors: heredia castro py. J Sci Food Agric. 2017 Oct;97(13):4459-4466. doi: 10.1002/jsfa.8309. Epub 2017 Apr 24. J Sci Food Agric. 2017. PMID: 28295334
Poro de Tabasco cheese: Chemical composition and microbiological quality during its artisanal manufacturing process.
De la Rosa-Alcaraz MLÁ, Ortiz-Estrada ÁM, Heredia-Castro PY, Hernández-Mendoza A, Reyes-Díaz R, Vallejo-Cordoba B, González-Córdova AF. De la Rosa-Alcaraz MLÁ, et al. Among authors: heredia castro py. J Dairy Sci. 2020 Apr;103(4):3025-3037. doi: 10.3168/jds.2019-17363. Epub 2020 Jan 31. J Dairy Sci. 2020. PMID: 32008781 Free article.