A5027232558- Fermentation and Sensory Analysis
- Microbial Metabolic Engineering and Bioproduction
- Microbial metabolism and enzyme function
- Horticultural and Viticultural Research
- Biofuel production and bioconversion
- Microbial Metabolism and Applications
- Biochemical and biochemical processes
- Advanced Control Systems Optimization
- Biochemical Acid Research Studies
- Potato Plant Research
- Advanced oxidation water treatment
- Microbial bioremediation and biosurfactants
- Water Quality Monitoring and Analysis
- Enzyme Catalysis and Immobilization
- Edible Oils Quality and Analysis
- Anaerobic Digestion and Biogas Production
- Phytochemicals and Antioxidant Activities
- Cassava research and cyanide
- Health and Lifestyle Studies
- Viral Infectious Diseases and Gene Expression in Insects
- Polyamine Metabolism and Applications
- Algal biology and biofuel production
- Membrane-based Ion Separation Techniques
- Extraction and Separation Processes
- Probiotics and Fermented Foods
University of Córdoba
2011-2024
Marie Curie
2012-2017
Cordoba University
2013-2017
University of Chile
2006-2009
Universidad Nacional Experimental Simón Rodríguez
2002
Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they affected by food processing techniques such as fermentation that alters both chemical composition and organoleptic properties. This work aims evaluate impact of different processes on individual anthocyanins wine vinegar UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, 14 anthocyanin were identified initial substrate, wine, vinegar, respectively. Four 8 tentatively...
Abstract BACKGROUND: Under appropriate conditions, Saccharomyces cerevisiae and Penicillium chrysogenum were found to co‐immobilize spontaneously with no need for external support or chemical binder. The main aims examine the interaction between yeast cells fungal hyphae by electron microscopy death of filamentous fungus because direct contact both microorganisms. RESULTS: Immobilization was accomplished orbitally shaking at 28 °C a culture medium consisting nitrogen base buffered pH 7...
Abstract The production of ethanol by fermentation and subsequent distillation generates wastewater known as ‘vinasse’. This waste is highly polluting on account its high organic load antibacterial activity—which arises from the presence phenolic compounds that reduce efficiency detoxification treatments best suited to this type (eg anaerobic digestion). can be avoided using a pre‐treatment based chemical oxidant (ozone) at an acid or alkaline pH. Ozonation in media provides more selective...
Abstract BACKGROUND: The acetification process needs an overall study of the variables influencing it in order to establish their optimum values. Based on industrial experience and available literature, including a recently proposed model by authors, among most strongly are ethanol concentration at time reactor is unloaded, unloaded volume loading rate. To ensure economically efficient production vinegar, check predictions aforementioned model, influence final unloading mean rate...
Vinegars elaborated in southern Spain are highly valued all over the world because of their exceptional organoleptic properties and high quality. Among factors which influence characteristics final industrial products, composition microbiota responsible for process raw material used as acetification substrate have a crucial role. The current state knowledge shows that few microbial groups usually present throughout acetification, mainly acetic acid bacteria (AAB), although other...