A5012658448- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Microbial Metabolism and Applications
- Meat and Animal Product Quality
- Biochemical and biochemical processes
- Biochemical Analysis and Sensing Techniques
- Lipid Membrane Structure and Behavior
- Microencapsulation and Drying Processes
- Food Quality and Safety Studies
- Microbial Inactivation Methods
- Horticultural and Viticultural Research
- Gut microbiota and health
- Wine Industry and Tourism
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Surfactants and Colloidal Systems
- Spectroscopy and Chemometric Analyses
- Spectroscopy and Quantum Chemical Studies
- Nanoparticle-Based Drug Delivery
- Enzyme Production and Characterization
- Medicinal Plants and Neuroprotection
- RNA Interference and Gene Delivery
- Food Drying and Modeling
National University of Quilmes
2015-2024
Consejo Nacional de Investigaciones Científicas y Técnicas
2012-2019
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
2010-2015
Universidad Nacional de La Plata
2012
University of Buenos Aires
1999-2009
Malolactic fermentation (MLF) is a process in winemaking responsible for the conversion of l-malic acid to l-lactic and CO2, which reduces total acidity, improves biological stability, modifies aroma profile wine. MLF takes place during or after alcoholic carried out by one more species lactic bacteria (LAB), are either present grapes cellars inoculated with malolactic starters process. Although main bacterium among LAB used commercial starter cultures has traditionally been Oenococcus oeni,...
In this work maltodextrins were added to commercial GOS in a 1:1 ratio and their thermophysical characteristics analyzed. GOS:MD solutions then used as matrices during spray-drying of L. plantarum CIDCA 83114. The obtained powders equilibrated at different relative humidities (RH) stored 5 20ºC for 12 weeks, or 30ºC 6 weeks. Tgs about 20-30oC higher than those RH within 11 52%. A linear relation between the spin-spin relaxation time (T2) T-Tg parameter was observed 11, 22, 33 44% 5, 20 30ºC....
Galacto-oligosaccharides (GOS) are prebiotics that have a beneficial effect on human health by promoting the growth of probiotic bacteria in gut. GOS commonly produced from lactose an enzymatic reaction catalysed β-galactosidase, named transglycosylation. Lactose is main constituent whey permeate (WP), normally wasted output cheese industry. Therefore, goal this work was to optimise synthesis WP using β-galatosidase Aspergillus oryzaea . and enzymatically treated (WP-GOS) were used as...
The efficiency of trehalose, sucrose and maltose to protect Lactobacillus bulgaricus during drying has been evaluated in bacteria grown at low water activity.Bacteria were MRS (control), supplemented with (MRS-sucrose) or polyethyleneglycol (PEG) (MRS-PEG) as activity media. growth media (MRS-sucrose MRS-PEG) prior enhanced the effectiveness trehalose thermoprotectant drying. was improved when MRS-sucrose. On other hand, both did not affect maltose. damage produced dehydration by means...
Aims: Although the practical importance of adding sugars before drying is well known, mechanism protection bacteria by not clear. The response dehydrated micro‐organisms to rehydration analysed in terms structural and functional changes, correlated with their potentiality grow rich media. These aspects are related membrane integrity metabolic state rehydrated bacteria, measured means surface properties permeability. To attain this objective, Lactobacillus delbrueckii subsp. bulgaricus was...
The aim of this work was to evaluate the effect acclimation on viability, membrane integrity and ability consume malic acid three oenological strains Lactobacillus plantarum.Cultures in stationary phase were inoculated an medium (Accl.) containing 0, 6 or 10% v/v ethanol incubated 48 h at 28°C. After incubation, cells harvested by centrifugation a synthetic wine, 14% pH 3.5 Viability determined flow cytometry (FC) using carboxyfluorescein diacetate (cFDA) propidium iodide. Bacterial growth...
The malolactic fermentation (MLF) of Patagonian Malbec wine inoculated with blend cultures selected native strains Lactobacillus plantarum and Oenococcus oeni was monitored during 14 days, analyzing the ability to modify content some organic acids change volatile compounds profile. performance LAB tested as single blends both species. An implantation control by RAPD PCR also carried out differentiate among indigenous strains. L. UNQLp11 UNQLp155 O. strain UNQOe73.2 were able remain viable...