Nabila Rodríguez Valerón

The paper investigates ant yogurt fermentation, identifying bacteria, acids, and enzymes from ants that contribute to milk fermentation.

This study fermented miso on the International Space Station and found it is possible, with unique microbial and sensory characteristics compared to Earth-based controls.

This study investigates the microbial composition of ptarmigan intestines and garum, revealing distinct microbial profiles and highlighting the role of fermented foods in preserving microbial diversity from traditional Inuit practices.

This study uses multi-omics analysis to characterize Neurospora intermedia in oncom, revealing its role in byproduct conversion and potential for waste-to-food upcycling.