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MICROBIOLOGY | Wine, Brewing and Food Microbiology

Diversity of Yeast and Lactic Acid Bacteria

Isolation, identification and biotyping (molecular and technological) and monitoring of yeasts and lactic acid bacteria.

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Staphylococci in Food and Other Enviroments (Animal and Human)

Molecular identification and typing of both coagulase negative and coagulase positive staphylococci.

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