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Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
(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, ... -
Isolation and genetic characterization of Acidovorax avenae from red stripe infected sugarcane in Northwestern Argentina
(2013-11)Red stripe is a bacterial disease of sugarcane causing important economic losses in Argentina that affects 30 % of the milling stems and consequently the juice quality. In this study, sugarcane leaves exhibiting red stripe ...