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Biodiversity and technological‐functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs
To analyse lactic acid bacteria (LAB) diversity and technological‐functional and safety properties of strains present during spontaneous fermented quinoa sourdoughs.
Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough
Spontaneous fermented sourdoughs prepared from amaranth flour were investigated for the presence of autochthonous lactic acid bacteria (LAB) predominating microbiota. The doughs were fermented withExpand
Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina
Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting beneficialExpand
Enhanced mannitol biosynthesis by the fruit origin strain Fructobacillus tropaeoli CRL 2034
Mannitol is a natural low-calorie sugar alcohol produced by certain (micro)organisms applicable in foods for diabetics due to its zero glycemic index. In this work, we evaluated mannitol productionExpand
Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages.
Current awareness about the benefits of a balanced diet supports ongoing trends in humans towards a healthier diet. This review provides an overview of fruits and fruit-by products as sources ofExpand
Exploring the Genome of Fructobacillus tropaeoli CRL 2034, a Fig-Origin Strain that Produces High Levels of Mannitol from Fructose
We report the draft genome sequence of Fructobacillus tropaeoli CRL 2034, a strain isolated from ripe fig in Tucumán province, Argentina. The interest in studying the genome of this fructophilicExpand