I am a MSc (1990) in Biological Sciences (Biochemistry and Molecular Biology) and PhD (1999) in Microbiology from the Valencia. My first job position was at the Spanish Type Culture Collection (CECT, University of Valencia), initially as yeast curator and later as bacteria curator. My firs postdoc was at the German Collection of Microorganisms and Cell Cultures (DSMZ, Germany) and my second postdoc was at the Institute of Agrochemistry and Food Technology (IATA-CSIC, Spain). Since 2009 I have a scientist position at the IATA-CSIC as head of the Non-conventional Yeast research group.
My research focus is in the field of Microbiology of Fermented Foods, particularly the description and characterization of yeasts involved in these fermentations, including the selection of starters for these processes. I have published more than 70 articles in international journals, several book chapters and reports in technical journals. My research focus includes the application of rapid molecular biology techniques for identification of beneficial or contaminant food yeasts and the application of different genetic typing methods for differentiation of yeast strains responsible for a fermentative process. In the last years, my research projects have focused on the microbiology of fermented meat products, especially in the selection of yeast starters for the improvement of the aromatic quality of these products. The microbiology and molecular biology tools I have applied for this purpose have evolved, from classical microbiology cultivation methods for isolation of microorganisms (bacteria and fungi), to the study of the whole microbiota involved in the fermentation and its dynamics along the process, using state-of-the-art massive sequencing methods (NGS Next Generation Sequencing).
Li, Lei; Perea-Sanz, Laura; Lopez-Diez, Jose Javier; Salvador, Ana; Belloch, Carmela; Flores, Monica. 2022. Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors. Meat Sci. 184, 108698. doi: 10.1016/j.meatsci.2021.108698
Belloch, Carmela; Neef, Alexander; Salafia, Clarissa; Lopez-Diez, Jose Javier; Flores, Monica. 2021. Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrate. Food Res. Int. 149, 110691. doi:10.1016/j.foodres.2021.110691
Flores, Monica; Perea-Sanz, Laura; Lopez-Diez, Jose Javier; Belloch, Carmela. 2021. Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages. Food Chem. 361, 129997. doi:10.1016/j.foodchem.2021.129997
Li, Lei; Belloch, Carmela; Flores, Monica. 2021. The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions. Molecules 26(1), 223. doi:10.3390/molecules26010223
Belloch, Carmela; Isabel Pelaez, Ana; Sanchez, Jesus; Kurtzman, Cletus P. 2020. Wickerhamiella verensis f.a. sp. nov., a novel yeast species isolated from subsoil groundwater contaminated with hydrocarbons and from a human infection Int. J. Syst. Evol. Microbiol. 70(4), 2420-2425. doi:10.1099/ijsem.0.004053
- Nº Solicitud:58/2019Título:National Patent. Co-ownership of “Yeasts from the species Kwoniella mangroviensis”. Reference: 20192901. Nº Application: 58/2019. Co-ownership: CSIC-University of Extremadura. Licensed. 05 April 2019-13 February 2039.Fecha de solicitud:divendres, 5 abril, 2019