PUBLICACIONES

2009. Mozzi, F. , Gerbino, E., Font de Valdez, G., and Torino, M.I. Functionality of exopolysaccharides produced by lactic acid bacteria in an in vitro gastric system. Journal of Applied Microbiology En prensa.

2009. Fontana, C., Gazzola, S., Vignolo, G., Cocconcelli, P.S. Characterization of Enterococcus isolated from artisanal dry fermented sausages produced in Argentina. Journal of Food Protection. En prensa.

2009. Fadda, S., Vildoza, M.J., Vignolo, G. (2009) The acidogenic metabolism of Lactobacillus plantarum CRL681 improves protein hydrolysis during meat fermentation.. Journal of Muscle Foods. En prensa.

2009. Vera Pingitore, E., Hebert, E.M., Sesma, F. and Nader-Macías, M.E. (2009) Influence of vitamins and osmolites on growth and bacteriocin production by Lactobacillus salivarius CRL 1328 in a chemically defined medium. Canadian Journal of Microbiology. En prensa.

2009 Gerez , C. L , Torino, M.I., Rollán, G.,  and Font de Valdez, G. Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control. 20: 144-148.
2009. Molina, V., Medici, M., Taranto, M.P., Font de Valdez, G. Lactobacillus reuteri CRL 1098 prevents side effects produced by a nutritional vitamin B12 deficiency. Journal Applied Microbiology. 106: 467-473.

2008 Gerez, C. L , Font de Valdez, G., and Rollán, G. Functionality of lactic acid bacteria peptidase activities in the hydrolysis of gliadin-like fragments. Letters in Applied Microbiology. 47: 427-432.

2008. Hebert, E., Mamone, G., Picariello, G., Raya, R., Savoy de Giori, G., Ferranti, P., Addeo, F. Characterization of the pattern of αs- and β-caseins breakdown and release of a bioactive peptide by a cell-envelope proteinase from Lactobacillus delbrueckii subsp. lactis CRL 581. Applied and Environmental Microbiology. 74: 3682–3689.

2008. Molina, V., Medici, M., Taranto, M.P., Font de Valdez, G. (2007). Effects of maternal vitamin B12 deficiency from end of gestation to weaning on the growth and haematological and immunological parameters in mouse dams and offspring. Archives in Animal Nutrition. 62: 162–168

2008. Medina, M., Villena, J., Vintini, E., Hebert, E.M., Raya, R. and Alvarez, S. Nasal immunization with Lactococcus lactis expressing the pneumococcal protective protein A induces protective immunity in mice. Infection and Immunity. 76: 2696-2705.

2008. Castellano, P., Vignolo, G., Belfiore, C., Fadda, S. A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in Argentinean fresh meat. Meat Science. 79: 483-499.

2008. Fadda, S., Chambon, C Champomier-Vergés, M-C., Talon, R., Vignolo, G. Lactobacillus role during conditioning of refrigerated and vacuum packaged Argentinean meat. Meat Science. 79: 603-610.

2008. Blanco Massani, M., Fernández, M.R.., Ariosti, A., Vignolo, G. Development and characterization of an active polyethylene film containing Lactobacillus curvatus CRL705 bacteriocins. Food Additives and Contaminats. 25: 1424-1430.

2008. Pescuma, M., Hebert, E.M., Mozzi, F. and Font de Valdez, G. Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein content. Food Microbiology. 25: 442-451.

2008. De Bruyne, K., Franz, C.M.A.P., Vancanneyt, M., Schillinger, U., Mozzi, F., Font de Valdez, G., De Vuyst, L., and Vandamme, P. Pediococcus argentinicus sp. nov. from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis. International Journal of Systematic and Evolutionary Microbiology. 58: 2909-2916.

2008. Rodríguez, C., Van der Meulen, R., Vaningelgem, F., Font de Valdez, G., Raya, R., De Vuyst, L., and Mozzi, F. Sensitivity of capsular-producing Streptococcus thermophilus strains to bacteriophage adsorption. (2008). Letters in Applied Microbiology. 46: 462-468.

2008. Gerez , C. L , Cuezzo, S., Rollán, G.,  and Font de Valdez, G. Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation. Food Microbiology. 25: 253- 259.

2008. Aguirre L, Garro M, Savoy de Giori, G. Enzymatic hydrolysis of soybean protein using lactic acid bacteria. Food Chemistry.111: 976-982.

2008. Leblanc J, Clier F, Bensaada M, Savoy de Giori G, Guerekobaya T, Sesma F, Juillard V, Rabot S, Piard JC. Ability of Lactobacillus fermentum to overcome host alpha-galactosidase deficiency, as evidenced by reduction of hydrogen excretion in rats consuming soya alpha-galacto-oligosaccharides. BMC Microbiology. 29: 22-31.

2007. Pescuma, M., Hebert, E.M., Mozzi, F. and Font de Valdez, G.Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium. Journal of Applied Microbiology. 103: 1738–1746.

2007. Planchon, S., Gaillard-Martinie, B., Leroy, S., Bellon-Fontaine, M.N., Fadda, S., Talon, R. Surface properties and behaviour on abiotic surfaces of Staphylococcus carnosus, a genetically homogeneous species. Food Microbiology. 24: 44-51.

2007. Belfiore, C., Castellano, P., G. Vignolo. Reduction of Escherichia coli population following treatment with bacteriocins from lactic acid bacteria and chelators. Food Microbiology. 24: 223-229.

2007. Castellano, P., Vignolo, G., Farías, R., Arrondo, J. , Cheín, R. A molecular view by FITR spectroscopy of the relationship between lactocin 705 and membranes: speculations on antimicrobial mechanism. Applied and Environmental Microbiology. 73: 415-420.

2007. Van der Meulen R., Grosu-Tudor S., Mozzi F., Vaningelgem F., Zamfir M., Font de Valdez G. and De Vuyst L. Screening of lactic acid bacteria isolates from dairy and cereal products for exopolysaccharide production and genes involved. International Journal of Food Microbiology. 118: 250-258.

2006. Mozzi, F., Vaningelgem, F., Hebert, E.M., Van der Meulen, R., Foulquie Moreno, M.R., Font de Valdez, G. and De Vuyst, L. Diversity of heteropolysaccharide-producing lactic acid bacterium strains and their biopolymers. Applied and Environmental Microbiology. 72: 4431-4435.

2007. St. Maurice, M., Mera, P. E., Taranto, M.P., Sesma, F., Escalante-Semerena, J.C., Rayment, I. (2007). Structural characterization of the active site of the PduO-Type ATP:Co(I)rrinoid Adenosyltransferase from Lactobacillus reuteri. Journal of Biological Chemistry. 282: 2596 - 2605

2007. Pescuma M., Hébert E.M., Mozzi F. y Font de Valdez G. (2007). Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus using a chemically defined medium. J Appl Microbiol, en prensa.

2007.Fadda S., C. Chambon, M-C. Champomier-Vergès, R. Talon , G. Vignolo. Lactobacillus role during conditioning of refrigerated and vacuum-packaged argentinean meat. Meat Science (Special Issue: Beef up your tango. Meat Research in Argentina) (doi:10.106/j.meatsci.2007.04.003).

2007.Planchon S., B. Gaillard-Martinie, S. Leroy, M.N. Bellon-Fontaine, S. Fadda y R. Talon. Surface properties and behaviour on abiotic surfaces of Staphylococcus carnosus, a genetically homogeneous species. Food Microbiology, 24:44-51, 2007.

2007.Garriga M., S. Fadda y T. Aymerich. Perfil de la microbiota en equipamiento de empresas tradicionales de embutidos crudo-curados. Eurocarne, 149:27-32, 2006.

2006. Taranto MP, Perez-Martinez G, Font de Valdez G. Effect of bile acid on the cell membrane functionality of lactic acid bacteria for oral administration. Research Microbiology. 157: 720-725

2006. Mozzi, F., Vaningelgem, F., Hébert, E. M., Van der Meulen, R., Foulquié Moreno, M. R., Font de Valdez, G., and De Vuyst, L. Diversity of heteropolysaccharide-producing lactic acid bacterium strains and their biopolymers. Applied and Environmental Microbiology 72. In press.

2006. M. Pescuma, Elvira M. Hébert, G. Font de Valdez y F. Mozzi. (2006). Uso de bacterias lácticas en nuevos productos funcionales de lactosuero. Tecnología láctea latinoamericana, 43, 62-66.

2006. Luciana C.Gerez, Graciela C. Rollán and Graciela Font de Valdez. Gluten breakdown by lactobacilli and pediococci strains isolated from sourdough. Letters in Applied Microbiology 42: 459-464

2005. Font de Valdéz, G. Taranto; M. P. , Médici, M., Molina, V. Aplicación de Bacterias Läcticas en Nuevos Alimentos Funcionales. Agrociencia Vol. IX N° 1 y N° 2, 373-377. ISSN 0185-0288.

2005. Font de Valdéz, G., Martos G., Biodiversidad de Bacterias Lácticas: Conservación exsitu de Cepas Autóctonas Argentinas. Agrociencia Vol. IX N° 1 y N° 2, 431-434. ISSN 0185-0288

2005. Fernanda Mozzi, Graciela Font de Valdez. Biotecnología Tecnológica, Capítulo 6, 117-135. En: Biotecnología Tecnológica. (Eds: A. R. Navarro, M. C. Maldonado, M. C. Rubio). Universidad Nacional de Tucumán, Tucumán, Argentina.

2005. Taranto, María Pía, Médici Marta y Font de Valdéz, Graciela. Alimentos Funcionales Probióticos. Química Viva. Número 1, Año 4 pp

2005. Torino, M. I. Taranto, M. P. and. Font de Valdéz, G. Citrate catabolism and production of acetate and succinate by Lactobacillus helveticus ATCC 15807. Applied Microbiology and Biotechnology 69: 79-85

2005. Torino, M.I., Mozzi, F. and Font de Valdez, G. Exopolysaccharide biosynthesis by Lactobacillus helveticus ATCC 15807. Applied Microbiology and Biotechnology 68: 259-265

2005. Torino, M. I., Hébert, E. M., Mozzi, F., Font de Valdéz, G. Growth and Exopolisacaride Biosynthesis by Lactobacillus helveticus ATCC 15807 in an Adenine-Supplemented Chemically Defined Medium. Journal of Applied Microbiology 99:1123-1129

2005. Rollán, Graciela, De Angelis, María, Gobbetti, Marco and Font de Valdéz, Graciela .Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli. Journal of Applied Microbiology 99:1495-1502

2005. LeBlanc, J.G., Burgués, B., Sesma, F., Savoy de Giori, G., and van Sinderen, D. 2005. Lactococcus lactis is capable of improving the riboflavin status in deficient rats. British Journal of Nutrition 94: 262-267

2005. LeBlanc, J.G., Piard, J.-C., Sesma, F., and Savoy de Giori, G. 2005. Lactobacillus fermentum CRL 722 is able to deliver active alpha-Galactosidase activity in the small intestine of rats. FEMS Microbiology Letters 248: 177-182

2005. LeBlanc, J.G., Burgués, B., Sesma, F., Savoy de Giori, G., and van Sinderen, D. 2005. Ingestion of Milk Fermented by Genetically Modified Lactococcus lactis Improves the Riboflavin Status of Deficient Rats. Journal Dairy Science 88:3435-3442

2005. Cayré M.E., Garro, O. and Vignolo, G. Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions. Food Microbiology 22: 505-512

2005. Fontana, C., Coccocnelli, P.S. and Vignolo, G. Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages. International J. of Food Microbiology 103: 131-142

2005. Fontana, C., Vignolo, G. and Cocconcelli, P.S. PCR-DGGE analysis for the identification of microbial populations from Argentine dry fermented sausage”. Journal. of Microbiological Methods 63: 254-263

2005. Vignolo, G., Cozzi, J. y Cortamira, O. Fermentación láctica como medio de conservación de residuos de faena de cerdos. La Alimentación Latinoamericana 256: 70-73

2005. Vignolo, G., Castellano, P. y Gentile, F. Aplicación de cultivos bioprotectores en medias reses, recortes vacunos y porcinos”. La industria Cárnica Latinoamericana 136: 47-51

2005. Fadda S., T. Aymerich, M. Hugas y M.Garriga. Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops. Food Protection Trends 27: 522-530.

2005. Fadda S., T. Aymerich, M. Hugas y M.Garriga. 2005. Aplicación de una ficha de buenas prácticas de fabricación en fábricas de embutidos tradicionales para valorar el status higiénico de sus instalaciones y productos. Eurocarne Ene-Feb,133: 1-6

2004. Garro, Marisa S., F. de Valdéz, Graciela, S. de Giori, Graciela. Temperature effect on the biological activity of Bifidobacterium longum CRL 840 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in soymilk. Food Microbiology 21: 511-518

2004. LeBlanc, J. G., Garro, M. S., Savoy de Giori, G. and Font de Valdez, G. A Novel Functional Soy-bassed Food Fermented by Lactic Acid Bacteria: Effect of Heat Treatment. Journal of Food Science. 69: 246-250

2004. Vaningelgem, F., Zamfir, M., Mozzi, F., Adriany, T., Vancanneyt, M., Swings, J., and De Vuyst, L. Biodiversity of exopolysaccharides produced by Streptococcus thermophilus strains is reflected in their production and their molecular and functional characteristics. Applied and Environmental Microbiology 70: 900-912.

2004. Connes, C., Silvestroni, A., Leblanc, J.G., Juillard V., Giori, G.S., Sesma, F., and Piard, J.-C. Towards Probiotic Lactic Acid Bacteria Strains to Remove Raffinose-Type Sugars Present in Soy-Derived Products. Le Lait 84: 207–214

2004. LeBlanc, J.G., Garro, M.S., and Giori G.S. Effect of pH on Lactobacillus fermentum growth, raffinose removal, alpha-galactosidase activity and fermentation products. Applied Microbiology and Biotechnology 65:119-123

2004. LeBlanc, J.G., Garro, M.S., Silvestroni, A., Connes, C., Piard, J.-C., Sesma, F.M, and Giori G.S. Reduction of alpha-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In Vitro and In Vivo Evaluation of fermented soyamilk. Journal of Applied Microbiology 97:876-881.

2004. Hébert, E. M., Raya, R.,Giori, G.S. Nutritional Requirements of Lactobacillus delbrueckii subsp. lactis in a Chemically Defined Medium. Current of Microbiology 49: 341-345

2004. LeBlanc, J.G., Silvestroni, A., Connes, C., Piard, J.-C., Sesma, F., and Savoy de Giori, G. Reduction of Non-Digestible Oligosaccharides in Soymilk: application of engineered lactic acid bacteria that produce a-galactosidase. Genetics and Molecular Research 3: 432-440

2004. Meat-model system development for antibacterial activity determination. Graciela Vignolo and Patricia Castellano. En Public Health Microbiology, capítulo 46, 467 - 470. Ed. J.F.T. Spencer and A.L. Ragout de Spencer. Humana Press Inc., Totowa, NJ. USA.

2004. Meat-model system development for proteolytic activity determination. Graciela Vignolo, Silvina Fadda, Patricia Castellano and Cecilia Fontana. En Public Health Microbiology, capítulo 44, 449- 451. Ed. J.F.T. Spencer and A.L. Ragout de Spencer. Humana Press Inc., Totowa, NJ. USA.

2004. Castellano, P., Holzapfel, W. and Vignolo, G. The control of Listeria innocua and Lactobacillus sakei in broth and meat slurry with the bacteriocinogenic strain Lactobacillus casei CRL705. Food Microbiology 21: 291-298.

2004. Fadda S., T. Aymerich, M. Hugas y M.Garriga. Tipología de pequeñas y medianas industrias productoras de embutidos curados de Cataluña”. Eurocarne, Ene-Feb, 123:105-112.

2004. Talon R., S. Leroy-Sétrin y S. Fadda. Dry fermented sausages. In: Handbook of Food & Beverage Fermentation Technology. Volumen Series: 134. Editores: Hui Y. H. and Toldra F. Marcel Decker Inc, New York, NY 1016. pp397-416. ISBN: 0-8247-4780-1.