
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.
Lactobacillus garii sp. nov., isolated from a fermented cassava product.
International journal of systematic and evolutionary microbiology
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Comparison of the microbial composition of African fermented foods using amplicon sequencing
Scientific Reports, 9, 13863
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