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MICROBIOLOGY | The Microbiology of Probiotic and Functional Food

Dairy Microbiology

Microbial characterization of dairy products by means of conventional isolation procedures as well as by  culture-independent approaches. Genotypic and biochemical characterization of strains from dairy environment for technological applications.

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Halophiles in Food Processing

Improvement and control of salted anchovies's production by using selected cultures of halophilic archea.

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Microbiology of Probiotics

Evaluation of probiotic features in strains isolated from food environments and development of novel foods for probiotics' delivering to human body.

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Table Olives Fermentation

Microbial evaluation of the table olives ecosystem and development of starter cultures.

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