Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi by Victor Dopazo, Carlos Luz, Jordi Mañes, Juan Manuel Quiles, Raquel Carbonell, Jorge Calpe, Giuseppe Meca

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Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties by Carla Lafuente, Jorge Calpe, Leonardo Musto, Tiago de Melo Nazareth, Victor Dopazo, Giuseppe Meca, Carlos Luz

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Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough by Francisco Illueca, Ana Moreno, Jorge Calpe, Tiago de Melo Nazareth, Victor Dopazo, Giuseppe Meca, Juan Manuel Quiles, Carlos Luz

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The Probiotic Potential and Metabolite Characterization of Bioprotective <i>Bacillus</i> and <i>Streptomyces</i> for Applications in Animal Production by Alberto Gonçalves Evangelista, Tiago de Melo Nazareth, Carlos Luz, Victor Dopazo, Ana Moreno, Mario Riolo, Giuseppe Meca, Fernando Bittencourt Luciano

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