Academic Work

• ORCID
• Google scholar
• ResearchGate
• Scopus

Sustainable Development Goals

Research interests

• Biogenic production of organic selenium using lactic acid bacteria
• Biological control of mycotoxigenic fungi using lactic acid bacteria
• Production of bioactive peptides through the fermentation with lactic acid bacteria
• Isolation, characterization, and application of probiotic lactic acid bacteria

Profile

Dr. Gabriela Mariana Rodríguez Serrano holds a Ph.D. in Biochemistry, Molecular and Cellular Biology with a specialization in Food Technology, as well as a Diplôme d’Études Approfondies (D.E.A.) from the Université de Montpellier II, France, and a Bachelor’s degree in Industrial Biochemical Engineering from the Universidad Autónoma Metropolitana Unidad Iztapalapa.

She serves as a Full-Time Tenured Faculty Researcher (Titular C) in the Department of Biotechnology at the Universidad Autónoma Metropolitana Unidad Iztapalapa and is a Level II National Researcher in the Sistema Nacional de Investigadoras e Investigadores (SNII). She holds the PRODEP Desirable Academic Profile recognition and her achievements have been recognized with the Premio a la Investigación awarded by UAM and the Premio Christopher Augur from the Graduate Program in Biotechnology. She has completed research stays at academic institutions in France and the United Kingdom.

Her research integrates food microbiology, dairy technology, the valorization of agro-industrial by-products, and the generation of functional compounds through biotechnological processes aligned with circular economy principles. Her work focuses on lactic acid bacteria, probiotics, bioactive peptides (anti-hypertensive, antioxidant, and anti-diabetic), human milk-inspired oligosaccharides, exopolysaccharides, biogenic selenium nanoparticles, and the use of beneficial microorganisms for mycotoxin control. Her scholarly output includes peer-reviewed international journal articles, book chapters, laboratory manuals, and patents.

In university governance and service, she has served as Coordinator of the Graduate Program in Biotechnology at UAM Iztapalapa, Research Area Head, and member of various academic and evaluation committees. She teaches undergraduate courses in Industrial Biochemical Engineering and Food Engineering, as well as in the Graduate Program in Biotechnology, contributing to high-level human resource training.

Information provided by the academic staff

Research interests

Academic Work

On the following pages you can consult the research work:

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• ResearchGate

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• Scopus

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Some examples of publications

Select the bibliographic reference to consult each publication:

Open Access	References	UN SDGs
OA	Patlan-Velázquez, L.-F., González-Olivares, L.-G., García-Garibay, M. and 5 more (...) (2026).Bioactive Peptide-Enriched Requeson: A Functional Dairy Product From Whey Fermentation. Food Science and Nutrition,14(4)	\| 12 \|
	Sánchez-Franco, J.A., González-Olivares, L.G., Pérez-Escalante, E. and 4 more (...) (2026).Time-dependent emergence of antioxidant, ACE-, and DPP-IV-inhibitory activities in alcalase®-hydrolyzed ahuautle (corisella spp.): functional characterization of a traditional Mexican protein source. Journal of Food Measurement and Characterization,
OA	Monter-Arciniega, A., Cruz-Cansino, N.D.S., Castañeda-Ovando, A. and 4 more (...) (2026).In vitro release of aflatoxin M1 during enzymatic digestion of milk proteins: evaluation and analysis. Journal of the Science of Food and Agriculture,106(2) 1407-1413
	Rodríguez-Serrano, G.M., Párraga-San Roman, M., Jara-Gutiérrez, C.E. and 3 more (...) (2026).Anticancer potential of biogenic selenium nanoparticles from yeast and lactic acid bacteria: Advances, challenges, and opportunities. Journal of Trace Elements in Medicine and Biology,94	\| 3 \|
OA	Pérez-Flores, J.G., García-Curiel, L., Pérez-Escalante, E. and 7 more (...) (2026).Alcalase for Food-Protein-Derived Bioactive Peptides: Trends, Gaps, and Translational Opportunities. Macromol,6(1)
OA	Patlan-Velazquez, L.F., González-Olivares, L.G., García-Garibay, M. and 4 more (...) (2025).Whey as a substrate for biogenic production of exopolysaccharide. Revista Mexicana de Ingeniera Quimica,24(1)
OA	Monter-Arciniega, A., Cruz-Cansino, N.S., Castañeda-Ovando, A. and 4 more (...) (2025).Thermoultrasonication as an emerging technology for raw cow’s milk processing: A review of its impacts on food safety and physicochemical quality. Revista Mexicana de Ingeniera Quimica,24(3)
OA	Ayala-Niño, A., Sánchez-Franco, J.A., González-Olivares, L.G. and 4 more (...) (2025).Whey-Derived Antihypertensive Peptides Produced by Proteinase K Hydrolysis and Fermentation. Waste and Biomass Valorization,
OA	Monter-Arciniega, A., Cruz-Cansino, N.D.S., Castañeda-Ovando, A. and 4 more (...) (2025).Aflatoxin M1 Levels in Commercial Cows’ Milk in Mexico: Contamination and Carcinogenic Risk Assessment. Applied Sciences (Switzerland),15(11)
OA	Carrero-Puentes, S., Jiménez-Pérez, C., Guzmán-Rodríguez, F. and 6 more (...) (2025).Effect of an exopolysaccharide-producing strain of Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 on the yield and quality of Requeson (Mexican cheese) added with a probiotic. Journal of Dairy Research,92(4) 566-573
	Robles-Arias, M.A., Jímenez-Pérez, C., Gómez-Castro, C.Z. and 7 more (...) (2025).Effect of temperature on the structure of α-l-fucosidase from Thermotoga maritima: implications from molecular dynamics simulation. Journal of Biomolecular Structure and Dynamics,	\| 3 \|
OA	Acosta-Meneses, R.M., Ramírez-Moreno, E., Olvera-Rosales, L.B. and 7 more (...) (2025).Obesity and Diabetes in Mexico: An Approach to the Intestinal Microbiota. Nutrients ,17(23)	\| 3 \|
	Patlan-Velázquez, L.-F., González-Olivares, L.-G., García-Garibay, M. and 4 more (...) (2024).Effect of biogenic exopolysaccharides in characteristics and stability of a novel Requeson-type cheese. Food Bioscience,59
OA	Tiscareño-Ortega, K., Chávez-Vela, N.A., Domínguez-Soberanes, J. and 1 more (...) (2024).Development of functional panela cheese enriched with prebiotics and probiotics. Revista U.D.C.A Actualidad and Divulgacion Cientifica,27(2)
OA	González-Salitre, L., Basilio-Cortés, U.A., Rodríguez-Serrano, G.M. and 3 more (...) (2023).Physicochemical and microbiological parameters during the manufacturing of a beer-type fermented beverage using selenized Saccharomyces boulardii. Heliyon,9(10)	\| 9 \|
OA	Escobar-Ramírez, M.C., Rodríguez-Serrano, G.M., Zúñiga-León, E. and 3 more (...) (2023).Selenocysteine Formation by Enterococcus faecium ABMC-05 Follows a Mechanism That Is Not Dependent on Genes selA and selD but on Gene cysK. Fermentation,9(7)
OA	González-Salitre, L., Román-Gutiérrez, A.-D., Rodríguez-Serrano, G.-M. and 3 more (...) (2023).Mechanistic Insight into Biotransformation of Inorganic Selenium to Selenomethionine and Selenocysteine by Saccharomyces boulardii: In-silico Study. Biointerface Research in Applied Chemistry,13(1)
	González-Salitre, L., Román-Gutiérrez, A., Contreras-López, E. and 3 more (...) (2023).Promising Use of Selenized Yeast to Develop New Enriched Food: Human Health Implications. Food Reviews International,39(3) 1594-1611	\| 3 \|
	Domínguez-Gutiérrez, G.A., Perraud-Gaime, I., Escalona-Buendía, H. and 5 more (...) (2023).Inhibition of Aspergillus carbonarius growth and Ochratoxin A production using lactic acid bacteria cultivated in an optimized medium. International Journal of Food Microbiology,404	\| 2 \|
	González-Salitre, L., Castañeda-Ovando, A., Basilio-Cortés, U.A. and 5 more (...) (2023).Biogenic production of seleno-amino acids and seleno-nanoparticles by Saccharomyces boulardii. Food Bioscience,53
OA	Pavón-Chimal, M.E., Jiménez-Pérez, C., Guzmán-Rodríguez, F. and 6 more (...) (2023).An In silico Analysis of Enzyme-Substrate Interaction in α-L-Fucosidases Belonging to the GH29 Family. Biointerface Research in Applied Chemistry,13(5)
	Pavón-Chimal, M.E., Jiménez-Pérez, C., Guzmán-Rodriguez, F. and 6 more (...) (2023).Mechanistic insight into the synthesis of fucooligosaccharides by α-L-fucosidase from Thermotoga maritima belonging to the GH29 family: in silico study. Biologia,78(7) 1825-1832
OA	Escobar-Ramírez, M.C., Rodríguez-Serrano, G.M., Salazar-Pereda, V. and 4 more (...) (2023).Biogenic production of selenocysteine by Enterococcus faecium ABMC-05: an indigenous lactic acid bacterium from fermented Mexican beverage. Food Science and Technology (Brazil),43
OA	Castañeda-Ovando, A., Pérez-Escalante, E., Rodríguez-Serrano, G.M. and 7 more (...) (2022).Selenium accumulation by Lactobacillus isolated from commercial fermented milk: Minimum inhibitory concentration and kinetic growth changes. Revista Mexicana de Ingeniera Quimica,21(3)
	Carrero-Puentes, S., Fuenmayor, C., Jiménez-Pérez, C. and 6 more (...) (2022).Development and characterization of an exopolysaccharide-functionalized acid whey cheese (requesón) using Lactobacillus delbrueckii ssp. bulgaricus. Journal of Food Processing and Preservation,46(6)
	Espinosa-Salgado, R., Tamayo-Galván, V., Perraud-Gaime, I. and 5 more (...) (2022).Polyols Induce the Production of Antifungal Compounds by Lactobacillus plantarum. Current Microbiology,79(4)	\| 2 \| 14 \|
OA	Ramírez-Godínez, J., Gutiérrez-Rodríguez, J.F., Contreras-López, E. and 4 more (...) (2022).Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese. Food Science and Technology (Brazil),42
	Ayala-Niño, A., Castañeda-Ovando, A., Jaimez-Ordaz, J. and 3 more (...) (2022).Novel bioactive peptides sequences released by in vitro digestion of proteins isolated from Amaranthus hypochondriacus. Natural Product Research,36(13) 3485-3488
OA	Escobar-Ramírez, M.C., Castañeda-Ovando, A., Pérez-Escalante, E. and 7 more (...) (2021).Antimicrobial activity of se-nanoparticles from bacterial biotransformation. Fermentation,7(3)
	Guzmán-Rodríguez, F., Alatorre-Santamaría, S., Gómez-Ruiz, L. and 3 more (...) (2021).Synthesis of fucosylated oligosaccharides with α-l-fucosidase from Thermotoga maritima immobilized on Eupergit® CM. Extremophiles,25(3) 311-317
	Martínez-Ramírez, C., Esquivel-Cote, R., Ferrera-Cerrato, R. and 3 more (...) (2021).Solid-state culture of Azospirillum brasilense: a reliable technology for biofertilizer production from laboratory to pilot scale. Bioprocess and Biosystems Engineering,44(7) 1525-1538
OA	Aguilar-Alvarez, M.E., Saucedo-Castañeda, G., Durand, N. and 3 more (...) (2021).The variety, roasting, processing, and type of cultivation determine the low OTA levels of commercialized coffee in Chiapas State, Mexico. Food Control,126
OA	Robles-Arias, M.A., Guzmán-Rodriguez, F., García-Garibay, M. and 4 more (...) (2021).α-L-fucosidase from Thermotoga maritima: Hydrolytic and transfucosylation activities. Revista Mexicana de Ingeniera Quimica,20(3)
OA	Contreras-López, E., Jaimez-Ordaz, J., Rodríguez-Serrano, G.M. and 4 more (...) (2021).Contenido exopolysaccharide-producing bacteria improves survival and proteolytic profile of lactobacillus rhamnosus gg added to semi-ripened cheese volumen 8, número 3, 2009 / volume 8, number 3, 2009. Revista Mexicana de Ingeniera Quimica,20(3)
	Jiménez-Pérez, C., Alatorre-Santamaría, S., Tello-Solís, S.R. and 4 more (...) (2021).Analysis of aflatoxin m1 contamination in milk and cheese produced in mexico: A review. World Mycotoxin Journal,14(3) 269-285
	Robles-Arias, M.A., García-Garibay, M., Alatorre-Santamaría, S. and 5 more (...) (2021).Improvement of Fucosylated Oligosaccharides Synthesis by α-L-Fucosidase from Thermotoga maritima in Water-Organic Cosolvent Reaction System. Applied Biochemistry and Biotechnology,193(11) 3553-3569
OA	de la Vega, M.I.C., Alatorre-Santamaría, S., Gómez-Ruiz, L. and 5 more (...) (2021).Influence of oat β-glucan on the survival and proteolytic activity of lactobacillus rhamnosus gg in milk fermentation: Optimization by response surface. Fermentation,7(4)
OA	Sebastián-Nicolas, J.L., Contreras-López, E., Ramírez-Godínez, J. and 8 more (...) (2021).Milk fermentation by lacticaseibacillus rhamnosus GG and streptococcus thermophilus SY-102: Proteolytic profile and ACE-inhibitory activity. Fermentation,7(4)
OA	Escobar-Ramírez, M.C., Jaimez-Ordaz, J., Escorza-Iglesias, V.A. and 7 more (...) (2020).Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage. Revista Argentina de Microbiologia,52(4) 305-314
	Jiménez-Pérez, C., Tello-Solís, S.R., Gómez-Castro, C.Z. and 6 more (...) (2020).Spectroscopic studies and molecular modelling of the aflatoxin M1-bovine α-lactalbumin complex formation. Journal of Photochemistry and Photobiology B: Biology,209
	Morales Estrada, A., González Olivares, L.G., Contreras López, E. and 1 more (...) (2020).SelA and SelD genes involved in selenium absorption metabolism in lactic acid bacteria isolated from Mexican cheeses. International Dairy Journal,103

Courses taught by the professor in recent trimesters

*Courses are conducted in spanish

Num.	Trim.	Course Name	Level
1	26I	Trabajo Experimental III	Posgrado
2	26I	Tecnología de Lácteos	Licenciatura
3	26I	Trabajo Experimental VI	Posgrado
4	26I	Trabajo Experimental VI	Posgrado
5	25O	Tecnología de Lácteos	Licenciatura
6	25O	Temas Selectos de Biotecnología I	Posgrado
7	25O	Trabajo Experimental II	Posgrado
8	25O	Trabajo Experimental IX	Posgrado
9	25O	Trabajo Experimental V	Posgrado
10	25O	Trabajo Experimental V	Posgrado
11	25P	Seminario de Examen Predoctoral	Posgrado
12	25P	Tecnología de Lácteos	Licenciatura
13	25P	Trabajo Experimental I	Posgrado
14	25P	Trabajo Experimental IV	Posgrado
15	25P	Trabajo Experimental VIII	Posgrado
16	25I	Seminario de Revisión Bibliográfica y Proyecto Experimental	Posgrado
17	25I	Tecnología de Lácteos	Licenciatura
18	25I	Trabajo Experimental VII	Posgrado
19	24O	Tecnología de Lácteos	Licenciatura
20	24O	Trabajo Experimental VI	Posgrado
21	24P	Tecnología de Lácteos	Licenciatura
22	24P	Trabajo Experimental V	Posgrado
23	24I	Seminario de Informe Terminal	Posgrado
24	24I	Tecnología de Lácteos	Licenciatura
25	24I	Trabajo Experimental III	Posgrado
26	24I	Trabajo Experimental IV	Posgrado
27	23O	Tecnología de Lácteos	Licenciatura
28	23O	Trabajo Experimental XII	Posgrado
29	23O	Trabajo Experimental II	Posgrado
30	23O	Seminario de Proyecto Doctoral	Posgrado
31	23P	Tecnología de Lácteos	Licenciatura
32	23P	Trabajo Experimental I	Posgrado
33	23P	Trabajo Experimental XI	Posgrado
34	23I	Trabajo Experimental X	Posgrado
35	22P	Trabajo Experimental IX	Posgrado
36	22I	Trabajo Experimental VIII	Posgrado

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