Publikationen, an denen er mitarbeitet Fernando Sánchez Juanes (9)

2023

  1. Two novel symbiovars of Bradyrhizobium yuanmingense, americaense and caribense, the symbiovar tropici of Bradyrhizobium pachyrhizi and the symbiovar cajani of Bradyrhizobium cajani are microsymbionts of the legume Cajanus cajan in Dominican Republic

    Systematic and Applied Microbiology, Vol. 46, Núm. 5

2022

  1. Evaluation of Raw Cheese as a Novel Source of Biofertilizer with a High Level of Biosecurity for Blueberry

    Agronomy, Vol. 12, Núm. 5

  2. Insight into the Taxonomic and Functional Diversity of Bacterial Communities Inhabiting Blueberries in Portugal

    Microorganisms, Vol. 10, Núm. 11

2021

  1. Identification of canola roots endophytic bacteria and analysis of their potential as biofertilizers for canola crops with special emphasis on sporulating bacteria

    Agronomy, Vol. 11, Núm. 9

2020

  1. Identification of species and subspecies of lactic acid bacteria present in spanish cheeses type “torta” by maldi-tof ms and phes gene analyses

    Microorganisms, Vol. 8, Núm. 2

  2. Strain ATCC 4720T is the authentic type strain of agrobacterium tumefaciens, which is not a later heterotypic synonym of agrobacterium radiobacter

    International Journal of Systematic and Evolutionary Microbiology, Vol. 70, Núm. 9, pp. 5172-5176

2019

  1. Phaseolus vulgaris is nodulated by the symbiovar viciae of several genospecies of Rhizobium laguerreae complex in a Spanish region where Lens culinaris is the traditionally cultivated legume

    Systematic and Applied Microbiology, Vol. 42, Núm. 2, pp. 240-247

2015

  1. The status of the genus Seliberia aristovskaya and parinkina 1963 (approved lists 1980) and the species seliberia stellata aristovskaya and parinkina 1963 (approved lists 1980). Request for an opinion

    International Journal of Systematic and Evolutionary Microbiology, Vol. 65, Núm. 7, pp. 2337-2340

2013

  1. Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru

    Systematic and Applied Microbiology, Vol. 36, Núm. 8, pp. 560-564