A5057929726- Mycotoxins in Agriculture and Food
- Microbial Metabolites in Food Biotechnology
- Probiotics and Fermented Foods
- Food composition and properties
- Antifungal resistance and susceptibility
- Plant Disease Resistance and Genetics
- Plant Pathogens and Fungal Diseases
- Food Science and Nutritional Studies
- Wheat and Barley Genetics and Pathology
- Entomopathogenic Microorganisms in Pest Control
- Plant-Microbe Interactions and Immunity
- Potato Plant Research
- Celiac Disease Research and Management
- Plant Virus Research Studies
Consejo Nacional de Investigaciones Científicas y Técnicas
2010-2023
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
2023
Universidad Nacional de La Plata
2010-2022
Centro de Investigación y Desarrollo
2019-2022
Food losses, defined as a reduction in the quantity and quality of food during production storage, impact safety security. Losses caused by plant pathogens are among most significant. Chemical pesticides have been extensively used to prevent microbial diseases. Their toxicity reduced efficacy, however, encouraged investigators develop alternatives. Alternatives based on biopesticides tend be safer more environmentally benign than conventional pesticides. In recent years, formulations...
Abstract Kefir is a fermented probiotic drink obtained by placing kefir granules in suitable substrate. The are consortium of bacteria and yeasts embedded exopolysaccharide matrix. aim this research was the isolation identification from different origin, evaluation their antifungal capacity against Aspergillus spp. characterization virulence related traits. Using RFLP ITS1/ITS4 region, D1/D2 region sequencing RAPD techniques, 20 isolates were identified as Geotrichum candidum , Pichia...