Estefania F Garcia
Federal University of Paraiba, Brazil
Biography
Estefania F Garcia has experience in the development of fermented foods and isolation of lactic bacteria to study probiotic potential and application in fermented foods. She has developed studies with isolation of bacteria from fruits and by-products of fruits and insertion in juices, smoothies, breads and cheese, beside evaluation of the quality these products. She recently initiated the study of freeze-dry of lactic bacteria for commercial insertion in foods.