- Head researcher
- BALTASAR MAYO PEREZ
FUNCTIONAL STARTER CULTURES
Identification, selection and characterization of technologically relevant microorganisms, particularly those belonging to the lactic acid bacteria (LAB) group to be used as starters in dairy fermentations. Identification and selection of LAB from the human gastrointestinal tract (GIT) for use as probiotics in dairy products. Uncover the composition, diversity and dynamics of microbial populations in cheese and GIT ecosystems.
Main specialization
Área de investigación:
Disciplina ERC:
- LS - LIFE SCIENCES
- LS9 Applied Life Sciences and Non-Medical Biotechnology
Industrial Leadership:
- 4. Biotechnology
- 4.2. Biotechnology-based industrial processes
Societal Challenges:
- 2. Food security, sustainable agriculture, marine and maritime research and the bioeconomy.
- 2.2. Sustainable and competitive agri-food sector for a safe and healthy diet