Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages

por Agüero, Nadia de L., Frizzo, Laureano S., Ouwehand, Arthur C., Aleu, Gonzalo, Rosmini, Marcelo R.
Publicado 2020

Molecular Microbial Analysis of Lactobacillus Strains Isolated from the Gut of Calves for Potential Probiotic Use

por Soto, Lorena P., Frizzo, Laureano S., Bertozzi, Ezequiel, Avataneo, Elizabeth, Sequeira, Gabriel J., Rosmini, Marcelo R.
Publicado 2009

Pathogen translocation and histopathological lesions in an experimental model of Salmonella Dublin infection in calves receiving lactic acid bacteria and lactose supplements

por Frizzo, Laureano S., Zbrun, María V., Soto, Lorena P., Bertozzi, Ezequiel, Sequeira, Gabriel J., Marti, Luis E., Signorini, Marcelo L., Armesto, Roberto Rodríguez, Rosmini, Marcelo R.
Publicado 2012