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Emails & domains

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Other IDs

Loop profile: 363858
Scopus Author ID: 56316040300
Scopus Author ID: 56703543000
Scopus Author ID: 57196459033
Scopus Author ID: 57210552850
SciProfiles: 894371

Keywords

Microbiology, Table olives, Molecular biology, Yeast, lactic acid bacteria, Omics sciences

Countries

Spain

Activities

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Employment (6)

Instituto de la Grasa: Seville, ES

2025 to present
Employment
Source: Self-asserted source
Antonio Benítez-Cabello

Universidad Internacional de La Rioja: La Rioja, ES

2022-09-01 to present | Profesor en Marco Normativo y Sistemas de Autocontrol en la Industria Alimentaria
Employment
Source: Self-asserted source
Antonio Benítez-Cabello

Oleica (Tafiqs in Food S.L): Sevilla, ES

2024 to 2025 | Responsable de Investigación Industrial
Employment
Source: Self-asserted source
Antonio Benítez-Cabello

Instituto de la Grasa: Seville, ES

2021 to 2024
Employment
Source: Self-asserted source
Antonio Benítez-Cabello

Institut Micalis: Orsay, FR

2020 to 2021
Employment
Source: Self-asserted source
Antonio Benítez-Cabello

Instituto de la Grasa: Seville, ES

2014 to 2020
Employment
Source: Self-asserted source
Antonio Benítez-Cabello

Education and qualifications (3)

Universidad Pablo de Olavide: Sevilla, Andalucía, ES

2015-05-01 to 2019-11-08 | PhD in Biology
Qualification
Source: Self-asserted source
Antonio Benítez-Cabello

Universidad Pablo de Olavide: Sevilla, Andalucía, ES

2012 to 2013 | Master en Ciencia y Tecnología de Aceites y Bebidas Fermentadas
Education
Source: Self-asserted source
Antonio Benítez-Cabello

Universidad de Sevilla: Sevilla, Andalucía, ES

2006 to 2012 | Biology Licenciature
Education
Source: Self-asserted source
Antonio Benítez-Cabello

Works (44)

Treatment of table olives with 1-methylcyclopropene, heat shock, and dimethyl dicarbonate impacts the microbial fermentation profile and composition of the fruit biofilm

Food Control
2025-03 | Journal article
DOI: 10.1016/j.foodcont.2024.111021
Part of ISSN: 0956-7135
Contributors: Elio López García; Antonio Benítez-Cabello; Francisco Rodriguez-Gomez; Virginia Martín-Arranz; Verónica Romero-Gil; Francisco Noé Arroyo-López; Antonio Garrido Fernández
Source: Self-asserted source
Antonio Benítez-Cabello

Functional features of the exopolysaccharide extracts produced by Lactiplantibacillus strains isolated from table olives

Food & Function
2024 | Journal article
DOI: 10.1039/d3fo04223e
Part of ISSN: 2042-6496
Part of ISSN: 2042-650X
Contributors: Elio López García; Ana Marín-Gordillo; Marina Sánchez-Hidalgo; Javier Ávila-Román; Verónica Romero-Gil; Alejandra Bermúdez-Oria; Antonio Benítez-Cabello; Antonio Garrido-Fernández; Francisco Rodríguez-Gómez; Francisco Noé Arroyo-López
Source: Self-asserted source
Antonio Benítez-Cabello

Effects of Phenolic Compounds on Biofilm Formation by Table Olive‐Related Microorganisms

Food Science & Nutrition
2024-12 | Journal article
DOI: 10.1002/fsn3.4634
Part of ISSN: 2048-7177
Part of ISSN: 2048-7177
Contributors: Elio López García; Antonio Benítez‐Cabello; Francisco Noé Arroyo‐López
Source: Self-asserted source
Antonio Benítez-Cabello

Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations

International Journal of Food Microbiology
2024-06 | Journal article
DOI: 10.1016/j.ijfoodmicro.2024.110689
Part of ISSN: 0168-1605
Contributors: Elio López-García; Verónica Romero-Gil; Francisco Noé Arroyo-López; Antonio Benítez-Cabello
Source: Self-asserted source
Antonio Benítez-Cabello

Impact of 1-Methylcyclopropene in Combination with Heat Shock and Dimethyl Dicarbonate on the Physicochemical Profiles of Table Olive Fermentations

Food and Bioprocess Technology
2024-03-15 | Journal article
DOI: 10.1007/s11947-024-03339-7
Part of ISSN: 1935-5130
Part of ISSN: 1935-5149
Contributors: Elio López-García; Antonio Benítez-Cabello; Francisco Rodríguez-Gómez; Virginia Martín-Arranz; Verónica Romero-Gil; Francisco Noé Arroyo-López; Antonio Garrido-Fernández
Source: Self-asserted source
Antonio Benítez-Cabello

Tracking Microbial Diversity and Hygienic-Sanitary Status during Processing of Farmed Rainbow Trout (Oncorhynchus mykiss)

Foods
2023-10-10 | Journal article
DOI: 10.3390/foods12203718
Contributors: Salud María Serrano Heredia; Javier Sánchez-Martín; Verónica Romero Gil; Francisco Noé Arroyo-López; Antonio Benítez-Cabello; Elena Carrasco Jiménez; Antonio Valero Díaz
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Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends

Foods
2023-10-09 | Journal article
DOI: 10.3390/foods12193712
Contributors: Antonio Benítez-Cabello; Amélia M. Delgado; Célia Quintas
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Understanding the transcriptomic response of Lactiplantibacillus pentosus LPG1 during Spanish-style green table olive fermentations

Frontiers in Microbiology
2023-09-22 | Journal article
DOI: 10.3389/fmicb.2023.1264341
Part of ISSN: 1664-302X
Contributors: Elio López-García; Antonio Benítez-Cabello; Jordi Tronchoni; Francisco Noé Arroyo-López
Source: Self-asserted source
Antonio Benítez-Cabello

Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure

Food Microbiology
2023-08 | Journal article
DOI: 10.1016/j.fm.2023.104250
Contributors: Elio López-García; Antonio Benítez-Cabello; Noelia Vilches; Antonio Garrido-Fernández; Virginia Martín-Arranz; Francisco Noé Arroyo-López
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Modeling the antimicrobial effects of olive mill waste extract, rich in hydroxytyrosol, on the growth of lactic acid bacteria using response surface methodology

Journal of Food Science
2023-08-17 | Journal article
DOI: 10.1111/1750-3841.16737
Part of ISSN: 0022-1147
Part of ISSN: 1750-3841
Contributors: Belén Caballero‐Guerrero; Antonio Garrido‐Fernández; Fernando G. Fermoso; María África Fernández‐Prior; Juan Cubero‐Cardoso; Claudio Reinhard; Laura Nyström; Antonio Benítez‐Cabello; Elio López‐García; Francisco Noé Arroyo‐López
Source: Self-asserted source
Antonio Benítez-Cabello

Application of Compositional Data Analysis to Study the Relationship between Bacterial Diversity in Human Faeces and Sex, Age, and Weight

Biomedicines
2023-07-28 | Journal article
DOI: 10.3390/biomedicines11082134
Contributors: Elio López-García; Antonio Benítez-Cabello; Antonio Pablo Arenas-de Larriva; Francisco Miguel Gutierrez-Mariscal; Pablo Pérez-Martínez; Elena María Yubero-Serrano; Francisco Noé Arroyo-López; Antonio Garrido-Fernández
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Oral intake of Lactiplantibacillus pentosus LPG1 Produces a Beneficial Regulation of Gut Microbiota in Healthy Persons: A Randomised, Placebo-Controlled, Single-Blind Trial

Nutrients
2023-04-17 | Journal article
DOI: 10.3390/nu15081931
Contributors: Elio López-García; Antonio Benítez-Cabello; Antonio Pablo Arenas-de Larriva; Francisco Miguel Gutierrez-Mariscal; Pablo Pérez-Martínez; Elena María Yubero-Serrano; Antonio Garrido-Fernández; Francisco Noé Arroyo-López
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Over-production of exopolysaccharide by Lacticaseibacillus rhamnosus CNCM I-3690 strain cutbacks its beneficial effect on the host

Scientific Reports
2023-04-14 | Journal article
DOI: 10.1038/s41598-023-32116-3
Part of ISSN: 2045-2322
Contributors: R. Martín; A. Benítez-Cabello; S. Kulakauskas; M. V. C. Viana; C. Chamignon; P. Courtin; C. Carbonne; F. Chain; H. P. Pham; Muriel Derrien et al.
Source: Self-asserted source
Antonio Benítez-Cabello

Assessing Listeria monocytogenes growth during Spanish-style green table olive fermentation

Food Control
2023-03 | Journal article
DOI: 10.1016/j.foodcont.2022.109489
Contributors: Guiomar Denisse Posada-Izquierdo; Francisco Noé Arroyo-López; Antonio Valero; Antonio Benítez-Cabello; Francisco Rodríguez-Gómez; Rufino Jiménez-Díaz; Rosa Mª García-Gimeno
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In Silico Evidence of the Multifunctional Features of Lactiplantibacillus pentosus LPG1, a Natural Fermenting Agent Isolated from Table Olive Biofilms

Foods
2023-02-22 | Journal article
DOI: 10.3390/foods12050938
Contributors: Elio López-García; Antonio Benítez-Cabello; Javier Ramiro-García; Victor Ladero; Francisco Noé Arroyo-López
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Fungal biodiversity in commercial table olive packages

Food Microbiology
2022-10 | Journal article
DOI: 10.1016/j.fm.2022.104082
Contributors: Antonio Benítez-Cabello; Javier Ramiro-García; Verónica Romero-Gil; Eduardo Medina; Francisco Noé Arroyo-López
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Influence of 1-Methylcyclopropene (1-MCP) on the Processing and Microbial Communities of Spanish-Style and Directly Brined Green Table Olive Fermentations

Fermentation
2022-09-05 | Journal article
DOI: 10.3390/fermentation8090441
Contributors: Elio López-García; Antonio Benítez-Cabello; Francisco Rodríguez-Gómez; Virginia Martín-Arranz; Antonio Garrido-Fernández; Francisco Noé Arroyo-López
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Optimisation of working parameters for lactic acid bacteria and yeast recovery from table olive biofilms, preserving fruit integrity and reducing chloroplast recovery

LWT
2022-08 | Journal article
DOI: 10.1016/j.lwt.2022.113787
Contributors: Elio López-García; Antonio Benítez-Cabello; Virginia Martín-Arranz; Antonio Garrido-Fernández; Rufino Jiménez-Díaz; Francisco Noé Arroyo-López
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Crossref

Antimicrobial effects of treated olive mill waste on foodborne pathogens

LWT
2022-07 | Journal article
DOI: 10.1016/j.lwt.2022.113628
Contributors: Belén Caballero-Guerrero; Antonio Garrido-Fernández; Fernando G. Fermoso; Guillermo Rodríguez-Gutierrez; María África Fernández-Prior; Claudio Reinhard; Laura Nyström; Antonio Benítez-Cabello; Francisco Noé Arroyo-López
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Bacterial metataxonomic analysis of industrial Spanish-style green table olive fermentations

Food Control
2022-07 | Journal article
DOI: 10.1016/j.foodcont.2022.108969
Contributors: Elio López-García; Antonio Benítez-Cabello; Francisco Rodríguez-Gómez; Verónica Romero-Gil; Antonio Garrido-Fernández; Rufino Jiménez-Díaz; Francisco Noé Arroyo-López
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Strategies for the Identification and Assessment of Bacterial Strains with Specific Probiotic Traits

Microorganisms
2022-07-10 | Journal article
DOI: 10.3390/microorganisms10071389
Contributors: Edgar Torres-Maravilla; Diana Reyes-Pavón; Antonio Benítez-Cabello; Raquel González-Vázquez; Luis M. Ramírez-Chamorro; Philippe Langella; Luis G. Bermúdez-Humarán
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Probiotiques de nouvelle génération

Microbiote intestinal et santé humaine
2021 | Book chapter
Source: Self-asserted source
Antonio Benítez-Cabello

Delving into the bacterial diversity of spoiled green Manzanilla Spanish-style table olive fermentations

International Journal of Food Microbiology
2021-12 | Journal article
DOI: 10.1016/j.ijfoodmicro.2021.109415
Part of ISSN: 0168-1605
Source: Self-asserted source
Antonio Benítez-Cabello

Behavior of Vibrio spp. in Table Olives

Frontiers in microbiology
2021-06-04 | Journal article
DOI: 10.3389/fmicb.2021.650754
PMID: 34149640
PMC: PMC8211755
Source: Self-asserted source
Antonio Benítez-Cabello

Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis

Food Microbiology
2021-04 | Journal article
DOI: 10.1016/j.fm.2020.103659
Contributors: Antonio Garrido-Fernández; Antonio Benítez-Cabello; Francisco Rodríguez-Gómez; Rufino Jiménez-Díaz; Francisco Noé Arroyo-López; M. Lourdes Morales
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New Insights into Microbial Diversity of the Traditional Packed Table Olives Aloreña de Málaga through Metataxonomic Analysis

Microorganisms
2021-03-09 | Journal article
Source: Self-asserted source
Antonio Benítez-Cabello

Exploring bacteria diversity in commercialized table olive biofilms by metataxonomic and compositional data analysis

Scientific Reports
2020-12 | Journal article
DOI: 10.1038/s41598-020-68305-7
Part of ISSN: 2045-2322
Source: Self-asserted source
Antonio Benítez-Cabello

Role of lactic acid bacteria in fermented vegetables

Grasas y Aceites
2020-06-30 | Journal article
DOI: 10.3989/gya.0344191
Contributors: J. Bautista-Gallego; E. Medina; B. Sánchez; A. Benítez-Cabello; F. N. Arroyo-López
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Crossref

The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives

Food Microbiology
2020-04 | Journal article
Source: Self-asserted source
Antonio Benítez-Cabello

Lactic acid bacteria and yeast inocula modulate the volatile profile of Spanish-style green table olive fermentations

Foods
2019 | Journal article
DOI: 10.3390/foods8080280
EID:

2-s2.0-85070908410
Contributors: Benítez-Cabello, A.; Rodríguez-Gómez, F.; Morales, M.L.; Garrido-Fernández, A.; Jiménez-Díaz, R.; Arroyo-López, F.N.
Source: Self-asserted source
Antonio Benítez-Cabello via Scopus - Elsevier

Multiple genome sequences of lactobacillus pentosus strains isolated from biofilms on the skin of fermented green table olives

Microbiology Resource Announcements
2019 | Journal article
DOI: 10.1128/MRA.01546-18
EID:

2-s2.0-85062003940
Contributors: Calero-Delgado, B.; Pérez-Pulido, A.J.; Benítez-Cabello, A.; Martín-Platero, A.M.; Casimiro-Soriguer, C.S.; Martínez-Bueno, M.; Arroyo-López, F.N.; Díaz, R.J.
Source: Self-asserted source
Antonio Benítez-Cabello via Scopus - Elsevier

Probiotic Properties of Lactobacillus Strains Isolated from Table Olive Biofilms

Probiotics and Antimicrobial Proteins
2019 | Journal article
DOI: 10.1007/s12602-019-09604-y
EID:

2-s2.0-85075902157
Contributors: Benítez-Cabello, A.; Torres-Maravilla, E.; Bermúdez-Humarán, L.; Langella, P.; Martín, R.; Jiménez-Díaz, R.; Arroyo-López, F.N.
Source: Self-asserted source
Antonio Benítez-Cabello via Scopus - Elsevier

The use of starter cultures in the table olive fermentation can modulate the antiadhesive properties of brine exopolysaccharides against enterotoxigenic: Escherichia coli

Food and Function
2019 | Journal article
DOI: 10.1039/c9fo00425d
EID:

2-s2.0-85067583084
Contributors: Zhu, Y.; González-Ortiz, G.; Benítez-Cabello, A.; Calero-Delgado, B.; Jiménez-Díaz, R.; Martín-Orúe, S.M.
Source: Self-asserted source
Antonio Benítez-Cabello via Scopus - Elsevier

Metataxonomic analysis of the bacterial diversity in table olive dressing components

Food Control
2019-11 | Journal article
DOI: 10.1016/j.foodcont.2019.05.036
Contributors: Antonio Benítez-Cabello; Verónica Romero-Gil; Eduardo Medina; Borja Sánchez; Beatriz Calero-Delgado; Joaquín Bautista-Gallego; Rufino Jiménez-Díaz; Francisco Noé Arroyo-López
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Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms

Frontiers in Microbiology
2019-04-17 | Journal article
DOI: 10.3389/fmicb.2019.00836
Part of ISSN: 1664-302X
Source: Self-asserted source
Antonio Benítez-Cabello
grade
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Shelf-life of traditionally-seasoned <em>Aloreña de Málaga</em> table olives based on package appearance and fruit characteristics

Grasas y Aceites
2019-02-18 | Journal article
DOI: 10.3989/gya.0708182
Part of ISSN: 1988-4214
Part of ISSN: 0017-3495
Source: Self-asserted source
Antonio Benítez-Cabello
grade
Preferred source (of 3)‎

Draft genome sequences of six Lactobacillus pentosus strains isolated from brines of traditionally fermented Spanish-style green table olives

Genome Announcements
2018 | Journal article
DOI: 10.1128/genomeA.00379-18
EID:

2-s2.0-85046641762
Contributors: Calero-Delgado, B.; Martín-Platero, A.M.; Pérez-Pulido, A.J.; Benítez-Cabello, A.; Casimiro-Soriguer, C.S.; Martínez-Bueno, M.; Arroyo-López, F.N.; Rodríguez-Gómez, F.; Bautista-Gallego, J.; Garrido-Fernández, A. et al.
Source: Self-asserted source
Antonio Benítez-Cabello via Scopus - Elsevier

Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations

Food Microbiology
2018 | Journal article
DOI: 10.1016/j.fm.2017.07.010
EID:

2-s2.0-85026242360
Contributors: Porru, C.; Rodríguez-Gómez, F.; Benítez-Cabello, A.; Jiménez-Díaz, R.; Zara, G.; Budroni, M.; Mannazzu, I.; Arroyo-López, F.N.
Source: Self-asserted source
Antonio Benítez-Cabello via Scopus - Elsevier

Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride

Frontiers in Nutrition
2018-10 | Journal article
DOI: 10.3389/fnut.2018.00102
Part of ISSN: 2296-861X
Contributors: Joaquin Bautista-Gallego; Francisco Rodríguez-Gómez; Verónica Romero-Gil; Antonio Benítez-Cabello; Francisco N. Arroyo-López; Antonio Garrido-Fernández
Source: Self-asserted source
Antonio Benítez-Cabello via Crossref Metadata Search

Genome overview of eight Candida boidinii strains isolated from human activities and wild environments

Standards in Genomic Sciences
2017 | Journal article
DOI: 10.1186/s40793-017-0281-z
EID:

2-s2.0-85036475697
Contributors: Camiolo, S.; Porru, C.; Benítez-Cabello, A.; Rodríguez-Gómez, F.; Calero-Delgado, B.; Porceddu, A.; Budroni, M.; Mannazzu, I.; Jiménez-Díaz, R.; Arroyo-López, F.N.
Source: Self-asserted source
Antonio Benítez-Cabello via Scopus - Elsevier

Microbiological and physicochemical changes in natural green heat-shocked Aloreña de Málaga table olives

Frontiers in Microbiology
2017 | Journal article
DOI: 10.3389/fmicb.2017.02209
EID:

2-s2.0-85033794149
Contributors: Rodríguez-Gómez, F.; Ruiz-Bellido, M.A.; Romero-Gil, V.; Benítez-Cabello, A.; Garrido-Fernández, A.; Arroyo-López, F.N.
Source: Self-asserted source
Antonio Benítez-Cabello via Scopus - Elsevier

RT-PCR-DGGE analysis to elucidate the dominant bacterial species of industrial Spanish-style green table olive fermentations

Frontiers in Microbiology
2016 | Journal article
DOI: 10.3389/fmicb.2016.01291
EID:

2-s2.0-84989160054
Contributors: Ben�tez-Cabello, A.; Bautista-Gallego, J.; Garrido-Fern�ndez, A.; Rantsiou, K.; Cocolin, L.; Jim�nez-D�az, R.; Arroyo-L�pez, F.N.
Source: Self-asserted source
Antonio Benítez-Cabello via Scopus - Elsevier

Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology
2015 | Journal article
DOI: 10.1007/s10482-015-0515-2
EID:

2-s2.0-84938740654
Contributors: Benítez-Cabello, A.; Romero-Gil, V.; Rodríguez-Gómez, F.; Garrido-Fernández, A.; Jiménez-Díaz, R.; Arroyo-López, F.N.
Source: Self-asserted source
Antonio Benítez-Cabello via Scopus - Elsevier

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

Food Microbiology
2015 | Journal article
DOI: 10.1016/j.fm.2014.07.011
EID:

2-s2.0-84905695807
Contributors: Bonatsou, S.; Benítez, A.; Rodríguez-Gómez, F.; Panagou, E.Z.; Arroyo-López, F.N.
Source: Self-asserted source
Antonio Benítez-Cabello via Scopus - Elsevier

Peer review (6 reviews for 3 publications/grants)

Review activity for Food microbiology. (2)
Review activity for Foods. (3)
Review activity for Nutrients. (1)
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