Publications by authors named "Fernanda Mozzi"

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Fructophilic metabolism of mannitol-producing Fructobacillus strains under different carbon sources and electron acceptors.
Florencia Mohamed, Luciana G Ruiz Rodríguez, Luc De Vuyst, Raul R Raya, Fernanda Mozzi

J Appl Microbiol· October 2025

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Microbial Selenization as a Strategy to Deliver Selenium and Selenium Nanoparticles in Mango-Passion Fruit Juice Fermented by Indigenous Lactic Acid Bacteria.
Laura Crespo, Franco Darío Della Fontana, Brenda Sede Lucena, Agustina Marcela Lotufo Haddad, María Cristina Goldner, Fernanda Mozzi

Curr Microbiol· May 2025

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Fermented pomegranate juice enriched with pomegranate seed oil ameliorates metabolic disorders associated with a high-fat diet in C57BL/6 mice.
Ana Sofía Isas, María Florencia Balcells, Carolina Maldonado Galdeano, Iván Palomo, Lyanne Rodriguez, Fernanda Mozzi

Food Chem· January 2025

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Phenolic Compounds, Antioxidant Activity, Sensorial Analysis and Metabolic Syndrome Enzyme Inhibition Properties of Calafate (Berberis microphylla) Fruit Juice Fermented by Patagonian Lactic Acid Bacteria.
Brenda Sede Lucena, Julieta Amalia Burini, Omar Federico Ordoñez, Laura Crespo, María Clara Bruzone, Fernanda Mozzi

Plant Foods Hum Nutr· December 2024

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Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria.
Fernando Gabriel Martínez, Gustavo Moreno-Martín, Florencia Mohamed, Micaela Pescuma, Yolanda Madrid-Albarrán, Fernanda Mozzi

J Food Sci Technol· November 2024

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Selenium stress response of the fruit origin strain Fructobacillus tropaeoli CRL 2034.
Fernando Gabriel Martínez, Gustavo Moreno-Martin, Fernanda Mozzi, Yolanda Madrid, Micaela Pescuma

Appl Microbiol Biotechnol· February 2023

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Genomic diversity in Fructobacillus spp. isolated from fructose-rich niches.
Florencia Mohamed, Luciana G Ruiz Rodriguez, Azul Zorzoli, Helge C Dorfmueller, Raúl R Raya, Fernanda Mozzi

PLoS One· February 2023

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Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species Diversity.
Louise Vermote, Marko Verce, Fernanda Mozzi, Luc De Vuyst, Stefan Weckx

Front Microbiol· July 2022

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Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation.
Raimondo Gaglio, Micaela Pescuma, Yolanda Madrid-Albarrán, Elena Franciosi, Giancarlo Moschetti, Fernanda Mozzi

Int J Food Microbiol· September 2021

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Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages.
Luciana Gabriela Ruiz Rodríguez, Víctor Manuel Zamora Gasga, Micaela Pescuma, Carina Van Nieuwenhove, Fernanda Mozzi

Food Res Int· February 2021

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Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria.
Ana Sofía Isas, María Salomé Mariotti Celis, José Ricardo Pérez Correa, Eduardo Fuentes, Lyanne Rodríguez, Fernanda Mozzi

Food Res Int· December 2020

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Exploring the Genome of Fructobacillus tropaeoli CRL 2034, a Fig-Origin Strain that Produces High Levels of Mannitol from Fructose.
Luciana G Ruiz Rodríguez, Florencia Mohamed, Juliana Bleckwedel, Lucrecia C Terán, Elvira M Hébert, Fernanda Mozzi

Curr Microbiol· September 2020

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Major role of lactate dehydrogenase D-LDH1 for the synthesis of lactic acid in Fructobacillus tropaeoli CRL 2034.
Juliana Bleckwedel, Florencia Mohamed, Fernanda Mozzi, Raúl Ricardo Raya

Appl Microbiol Biotechnol· September 2020

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Biotransformation of Selenium by Lactic Acid Bacteria: Formation of Seleno-Nanoparticles and Seleno-Amino Acids.
Fernando Gabriel Martínez, Gustavo Moreno-Martin, Micaela Pescuma, Yolanda Madrid-Albarrán, Fernanda Mozzi

Front Bioeng Biotechnol· June 2020

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Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestion.
Fernando G Martínez, María E Cuencas Barrientos, Fernanda Mozzi, Micaela Pescuma

Food Res Int· September 2019

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Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina.
Luciana G Ruiz Rodríguez, Florencia Mohamed, Juliana Bleckwedel, Roxana Medina, Luc De Vuyst, Fernanda Mozzi

Front Microbiol· May 2019

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Silac-based quantitative proteomic analysis of Lactobacillus reuteri CRL 1101 response to the presence of selenite and selenium nanoparticles.
Beatriz Gómez-Gómez, Teresa Pérez-Corona, Fernanda Mozzi, Micaela Pescuma, Yolanda Madrid

J Proteomics· March 2019

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Determination of size and mass-and number-based concentration of biogenic SeNPs synthesized by lactic acid bacteria by using a multimethod approach.
Gustavo Moreno-Martin, Micaela Pescuma, Teresa Pérez-Corona, Fernanda Mozzi, Yolanda Madrid

Anal Chim Acta· November 2017

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Global Analysis of Mannitol 2-Dehydrogenase in Lactobacillus reuteri CRL 1101 during Mannitol Production through Enzymatic, Genetic and Proteomic Approaches.
Maria Eugenia Ortiz, Juliana Bleckwedel, Silvina Fadda, Gianluca Picariello, Elvira M Hebert, Fernanda Mozzi

PLoS One· August 2017

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Enhanced mannitol biosynthesis by the fruit origin strain Fructobacillus tropaeoli CRL 2034.
Luciana G Ruiz Rodríguez, Kadri Aller, Elena Bru, Luc De Vuyst, Elvira M Hébert, Fernanda Mozzi

Appl Microbiol Biotechnol· August 2017

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YebC, a putative transcriptional factor involved in the regulation of the proteolytic system of Lactobacillus.
Lucía Brown, Josefina M Villegas, Mariano Elean, Silvina Fadda, Fernanda Mozzi

Sci Rep· August 2017

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Lactic Acid Bacteria as Cell Factories for the Generation of Bioactive Peptides.
Lucia Brown, Esteban Vera Pingitore, Fernanda Mozzi, Lucila Saavedra, Josefina M Villegas

Protein Pept Lett· March 2017

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S-layer production by Lactobacillus acidophilus IBB 801 under environmental stress conditions.
Silvia-Simona Grosu-Tudor, Lucia Brown, Elvira M Hebert, Aurelia Brezeanu, Alexandru Brinzan, Fernanda Mozzi

Appl Microbiol Biotechnol· May 2016

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Biopolymers from lactic acid bacteria. Novel applications in foods and beverages.
María I Torino, Graciela Font de Valdez, Fernanda Mozzi

Front Microbiol· October 2015

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Whey-derived valuable products obtained by microbial fermentation.
Micaela Pescuma, Graciela Font de Valdez, Fernanda Mozzi

Appl Microbiol Biotechnol· August 2015

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