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Publications by Gabriela Zárate

Lactic Acid Bacteria From Argentinean Fermented Foods: Isolation and Characterization for Their Potential Use as Vegetable Starters

Food Technology and Biotechnology

Chemical Engineering

Manufacturing Engineering

English

Dairy Propionibacteria From Milk or Cheese Diets Remain Viable and Enhance Propionic Acid Production in the Mouse Cecum

English

Related publications

Isolation and Characterization of Lactic Acid Bacteria From Homemade Fermented Foods for Probiotic Applications

International Journal of Current Microbiology and Applied Sciences

English

Lactic Acid Bacteria in Philippine Traditional Fermented Foods

English

Isolation and Characterization of Lactic Acid Bacteria From Marketed Dochi (Taiwanese Fermented Black Beans).

Japanese Journal of Lactic Acid Bacteria

English

Thermotolerant Bacteriocin-Producing Lactic Acid Bacteria Isolated From Thai Local Fermented Foods and Their Bacteriocin Productivity

Biocontrol Science

Applied Microbiology

Occupational Health

English

Isolation of Lactic Acid Bacteria From Chicken Gut and Its Probiotic Potential Characterization

International Journal of Biosciences (IJB)

English

Prevalence of Antibiotic-Resistant Salmonella in Vegetables and Fermented Foods and Their Control by Lactic Acid Bacteria

Journal of Pure and Applied Microbiology

Applied Microbiology

English

Identification and Characterization of Lactic Acid Bacteria Isolated From Fermented Rice Bran Product

Advances in Microbiology

English

Isolation and Characterization of Bacteriocinogenic Lactic Acid Bacteria From Indiginous Dairy Source and Its Antimicrobial Potential

Pakistan Journal of Agricultural Sciences

English

Screening of Indigenous Oxalate Degrading Lactic Acid Bacteria From Human Faeces and South Indian Fermented Foods: Assessment of Probiotic Potential

The Scientific World Journal

Molecular Biology

Environmental Science

English