María Gilda Stivala: She is a graduate in the career of Bachelor in Biotechnology and PhD student at Biochemistry at present. She specialized in subjects such as peptides with beneficial biological activity generated by wine yeasts and lactic acid bacteria and the antimicrobial activity of phenolic compounds against lactic acid bacteria, spoilage wine and its effect on microbial metabolism related to the deteriorating effect; exopolysaccharides production and biogenic amines.

María Gilda Stivala Faculty of Biochemistry,Chemistry and Pharmacy – National University of Tucumán, Tucumán, Argentina.

María Gilda Stivala: She is a graduate in the career of Bachelor in Biotechnology and PhD student at Biochemistry at present. She specialized in subjects such as peptides with beneficial biological activity generated by wine yeasts and lactic acid bacteria and the antimicrobial activity of phenolic compounds against lactic acid bacteria, spoilage wine and its effect on microbial metabolism related to the deteriorating effect; exopolysaccharides production and biogenic amines.

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