Temas 

Temas

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    • Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity 

      Fontana, Cecilia Alejandra; Bassi, Daniela; López, Constanza María; Pisacane, Vicenza; Otero, María Claudia; Puglisi, Edoardo; Rebecchi, Annalisa; Cocconcelli, Pier Sandro; Vignolo, Graciela Margarita (Elsevier, 2016-11)
      Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and lowfat content; it can constitute a good product for the novel food market. In this study, culture-dependent ...

    • Screening and characterization of potential probiotic and starter bacteria for plant fermentations 

      Vera Pingitore, Esteban; Jimenez, María Eugenia; Dallagnol, Andrea Micaela; Belfiore, Carolina; Fontana, Cecilia Alejandra; Fontana, Paola Daniela; Wright, Atte von; Vignolo, Graciela Margarita; Plumed Ferrer, Carme (2016-09)
      Probiotics are mostly consumed as fermented or fortified food products in Europe. There are two important factors in the selection of probiotic candidates regarding the potential health benefit; their viability and number ...