Dr Maria Diaz

Researcher

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Translational microbiome

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I have a Degree in Biochemistry, MSc in Food Biotechnology and PhD in Food Biotechnology, performed in the Dairy Products Institute (IPLA-CSIC, Spain). My PhD was focused on the Identification and characterization of histamine-producing bacteria isolated from Spanish cheeses.

I also have experience in analysing the changes in microbiota and associated gut inflammation in children with non-IgE mediated cow’s milk protein allergy.

Diaz M., Kellingray L., Akinyemi N., Adefiranye O., Olaonipekun A. B., Bayili G. R., Ibezim J., Plessis A., Houngbédji M., Kamya D., Mukisa I. M., Mulaw G., Manthi Josiah S., Chienjo W. O., Atter A., Agbemafle E., Annan T., Bernice Ackah N., Buys E., Hounhouigan D. J., Muyanja C., Nakavuma J., Odeny D. A., Sawadogo-Lingani H., Tefera A. T., Amoa-Awua W., Obodai M., Mayer M. M., Oguntoyinbo F. A., Narbad A.. (2019)

Comparison of the microbial composition of African fermented foods using amplicon sequencing

Scientific Reports, 9, 13863


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Diaz M., Wegmann U., Akinyemi N., Oguntoyinbo F., Sayavedra L., Mayer M. J., Narbad A.. (2018)

Complete Genome Sequence of Ochrobactrum haematophilum FI11154, Isolated from Kunu-Zaki, a Nigerian Millet-Based Fermented Food.

Genome announcements, 6


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Diaz M., Wegmann U., Akinyemi N., Oguntoyinbo F. A., Sayavedra L., Mayer M., Narbad A.. (2018)

Complete Genome Sequence of Ochrobactrum haematophilum FI11154, Isolated from Kunu-Zaki, a Nigerian Millet-Based Fermented Food.

Genome announcements, 6


View Publication