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Mostrando ítems 1-3 de 3

    • Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough 

      Dentice Maidana, Stefania; Aristimuño Ficoseco, Cecilia; Bassi, Daniela; Cocconcelli, Pier Sandro; Puglisi, Edoardo; Savoy, Graciela; Vignolo, Graciela; Fontana, Cecilia Alejandra (Elsevier, 2019-11)
      Chia, is a gluten-free, rich in proteins, oilseed that is “on trend” as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, ...

    • Genome sequence of Azospirillum brasilense REC3, isolated from strawberry plants 

      Fontana, Cecilia Alejandra; Salazar, Sergio Miguel; Bassi, Daniela; Puglisi, Edoardo; Lovaisa, Nadia Carolina; Toffoli, Lucia Mercedes; Pedraza, Raúl Osvaldo; Cocconcelli, Pier Sandro (American Society for Microbioly, 2018)
      The genome sequence of a plant growth-promoting bacterium and biocontrol agent, Azospirillum brasilense REC3, isolated from strawberry roots, is reported here. The A. brasilense REC3 total genome contains 7,229,924 bp ...

    • 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 ...