Researcher, at CERELA, Argentina.
Stefania Dentice Maidana is a dedicated biochemist and entrepreneur with over seven years of experience in food and pharmaceutical research, particularly in probiotics. As the Head of the Clinical Bacteriology Department at CACE in Tucumán, Argentina, she leads efforts to improve public health through microbiological innovations. Stefania’s passion for probiotics extends beyond her research role, as she co-founded Inmunofit, a kefir-based beverage startup promoting health through fermented foods. She is also an educator, teaching bacteriology and mentoring future scientists. Her work emphasizes the connection between gut health and probiotics in enhancing human well-being.
Profile
Scopus
Education
🎓 Stefania holds a PhD in Biological Science, with a focus on biochemistry and microbiology. She completed her doctoral thesis on the functionalization of chia flour with nutraceutical-producing lactic acid bacteria at CERELA, under the direction of Graciela Vignolo and Graciela Savoy. Her education also includes a postdoctoral fellowship at CERELA, where she studied respiratory commensal bacteria as probiotics. Stefania further expanded her expertise through IICA Canada’s Research and Internship Assistance Program at the University of Alberta, where she conducted microbial and biochemical research on chia sourdoughs.
Experience
👩🏫 Stefania’s professional experience is vast and includes her current role as the Head of the Clinical Bacteriology Department at a high-complexity clinical analysis center, CACE, in Tucumán. She is also an entrepreneur, co-founding Inmunofit, a kefir-based beverage company promoting gut health. In academia, Stefania teaches practical bacteriology applications at the National University of Tucumán, contributing to both education and scientific discovery. She has also mentored students in microbiology, fostering future scientists’ growth. Her work combines applied research, education, and entrepreneurial endeavors.
Research Interest
🔬 Stefania’s research is focused on probiotics, fermented foods, and their health benefits, especially in the maintenance of a healthy intestinal microbiota. She is passionate about studying probiotic bacteria, such as lactic acid bacteria, to develop nutraceutical food products that promote overall health. Her work also extends to characterizing bacterial pathogens, such as hypermucoviscous carbapenem-resistant Klebsiella pneumoniae, and studying probiotic respiratory commensals. Stefania is driven to bring scientific advancements in microbiology to the public, ensuring that her research contributes to societal health.
Awards
🏆 Stefania has received numerous prestigious fellowships and scholarships throughout her career. These include a postdoctoral fellowship at CERELA, where she worked on probiotics and immunity, and IICA Canada’s Research and Internship Assistance Program, where she conducted research on chia sourdoughs. She was also awarded the CONICET Postgraduate Scholarship for her doctoral thesis on chia flour functionalization, along with the CIUNT Student Scholarship, which allowed her to further her studies in molecular pathology. Her accolades reflect her commitment to impactful scientific research.
Publications
📄 Stefania has published numerous research papers that showcase her expertise in probiotics, pathogenic bacteria, and fermented foods. Below are some key publications:
- 023: “Hypermucoviscous Carbapenem-Resistant Klebsiella pneumoniae ST25 Infect Human Intestinal Epithelial Cells and Induce Moderate Inflammation.” International Journal of Molecular Sciences, 24(10), 8804. Link. Cited by 3 articles.
- 2022: “Respiratory Commensal Bacteria Increase Protection against Hypermucoviscous Carbapenem-Resistant Klebsiella pneumoniae ST25 Infection.” Pathogens, 11(9), 1063. Link. Cited by 5 articles.
- 2022: “Genomic and Immunological Characterization of Hypermucoviscous Carbapenem-Resistant Klebsiella pneumoniae ST25 Isolates from Northwest Argentina.” International Journal of Molecular Sciences, 23(13), 7361. Link. Cited by 8 articles.
- 2021: “Draft Genome Sequences of Two Hypermucoviscous Carbapenem-Resistant ST25 Klebsiella pneumoniae Strains Causing Respiratory and Systemic Infections.” Journal of Global Antimicrobial Resistance, 27, 66-71. Link. Cited by 12 articles.
- 2021: “Characterization of Weissella viridescens UCO-SMC3 as a Potential Probiotic for the Skin: Its Beneficial Role in the Pathogenesis of Acne Vulgaris.” Journal of Microorganisms, 9(7), 1486. Link. Cited by 4 articles.
- 2020: “Development of Gluten-Free Breads Started with Chia and Flaxseed Sourdoughs Fermented by Selected Lactic Acid Bacteria.” LWT – Food Sciences and Technology, 109, 189. Link. Cited by 9 articles.
- 2019: “Biodiversity and Technological Functional Potential of Lactic Acid Bacteria from Spontaneously Fermented Chia Sourdough.” International Journal of Food Microbiology, 316, 108425. Link. Cited by 11 articles.
Conclusion
Stefania Dentice Maidana exemplifies the qualities of an outstanding researcher deserving of the Best Researcher Award. Her extensive experience in biochemistry, proven track record of innovative research, and entrepreneurial spirit position her as a leader in promoting health through probiotics and fermented foods. By addressing areas for improvement, she can further amplify her impact and continue to contribute significantly to her field. Her dedication to education and community engagement, combined with her research accomplishments, make her a worthy candidate for this esteemed recognition.