Publications by authors named "Rebeca Otero-Suarez"
Article Synopsis
- Cork is primarily used for wine bottle stoppers, but it can contain 2,4,6-trichloroanisole, which causes a musty odor that negatively affects wine quality and leads to financial losses.
- The presence of yellow stain in cork indicates a degradation linked to higher microbial populations, particularly filamentous fungi that break down lignin, and this microbiota contributes to the formation of chlorophenols and chloroanisoles.
- Research identified specific fungal and bacterial species associated with yellow stain and demonstrated that certain strains can convert p-hydroxybenzoate into phenol, which can then be chlorinated, potentially leading to the development of 2,4,6-trichlorophenol.
Most of the phosphorus incorporated into agricultural soils through the use of fertilizers precipitates in the form of insoluble salts that are incapable of being used by plants. This insoluble phosphorus present in large quantities in soil forms the well-known "phosphorus legacy". The solubilization of this "phosphorus legacy" has become a goal of great agronomic importance, and the use of phosphate-solubilizing bacteria would be a useful tool for this purpose.
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