Main areas of work: Food microbiology; probiotics and prebiotics.

Education: Food engineer; M.Sc. Sciences in Microbiology; Ph.D. Biotechnology.

Research interests:

• Production of polymers of microbial origin.
• Proteomics and enzyme technology.
• Design and characterization of functional foods.

Research groups:

• Biofoods .
• Food biomolecules.

Recent Projects:

• Genetic transformation of the probiotic Lactobacillus casei, and expression of the recombinant enzyme Fructosyltransferase (Ftasa) from Aspergillus niger for the production of Fructooligosaccharides (FOS) as prebiotics in fermented dairy products.
• Study of Dextransaccharase (DS) enzyme produced by Leuconostoc mesenteroides strain IBUN 91.2.98.

Ouststandings Publications:

• Guzman, G. Y. F., Hurtado, G. B., & Ospina, S. A. (2018). New dextransucrase purification process of the enzyme produced by Leuconostoc mesenteroides IBUN 91.2. 98 based on binding product and dextranase hydrolysis. Journal of Biootechnology, 265, 8-14.
• Buitrago Hurtado, G., Villamil Porras, W. A., Vargas Sepúlveda, D. J., Otálvaro Alvarez, A., & Flórez, G. Y. (2013). Evaluating the effect of the number of generations in IBUN 91.2. 98 Leuconostoc mesenteroides cultures on enzyme extract production. Ingeniería e Investigación, 33(1), 66-70.