Alida Sorrentino

Research Interest and expertise in the field of nutraceuticals and functional food
Characterization and selection of native yeasts with probiotic features, to applie as starter or adjunct cultures for the development of functional foods and/or to innovation traditional fermented foods. Selection of autochthonous yeasts and bacteria with pro-technological features, to apply as selected microorganisms for new starters, to improve fermentation processes , to enhance quality and aromatic complexity of food products.