In relation to the Cheeses Line of Corrientes

• Incorporation of use of native yeast in the production of regional cheese
• Declaration of the handcrafted cheeses of Corrientes as historical-social and cultural heritage
• Characterization of autochthonous coagulant enzymes
• Scaling up native yeast.

In relation to the line of properties of industrial interest in autochthonous microorganisms of Corrientes

• Fortification of handcrafted cheeses of Corrientes with peptides of antimicrobial activity already tested in order to obtain a functional food.
• Evaluation of the potential anti-hypertensive, antioxidant and re-mineralizante of bio-active peptides generated by indigenous lactic acid bacteria enzymes.
• Characterization of metabolites of autochthonous lactic bacteria and their effect on cariogenic microorganisms