| 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. |
Staphylococci in Food and Other Enviroments (Animal and Human)
| Molecular identification and typing of both coagulase negative and coagulase positive staphylococci. |