GIUV2026-039

Throughout its history, the research group has addressed various aspects: - Study of the volatile fraction of wines. - Enzymology of fermentation processes. - Fungi and mycotoxins in food. - Soil microorganisms that produce substances with antibiotic activity.

https://www.uv.es/uvweb/universidad/es/ficha-persona-1285950309813.html?p2=jjmateo&idA=

• Uso de levaduras como fuente de enzimas para el uso en la industria alimentaria.
• Determinar las condiciones óptimas para el uso de las enzimas obtenidas en el punto anterior.
• Desarrollo de cultivos microbianos para el control biológico de infecciones fúngicas en suelos agrícolas.

• Wine yeasts.Biotechnological applications. Production of substances with antimicrobial activity
• Soil bacteria.Characterization. Production of substances with antimicrobial activity. Biological control of bacterial and fungal infections in soil. Soil regeneration.

• -

• Microbiology and Ecology