- Research Grants
graduation at Engenharia de Alimentos from Universidade de São Paulo (2008), master's at Science and Technology of the Food from Universidade de São Paulo (2011) and doctorate at Engenharia de Alimentos from Universidade de São Paulo (2014). Has experience in Science and Technology of the Food, focusing on Microbiology of the Food, acting on the following subjects: listeria monocytogenes, lactic acid bacteria, descontaminação, uht milk and decontamination. (Source: Lattes Curriculum)
|News published in Agência FAPESP Newsletter about the researcher|
|Bacteria enhance safety of artisanal cheese|
Nowadays, among the most-widely consumed Brazilian artisanal cheeses are the different varieties of Minas cheese, encompassing a soft type (i.e., Frescal) and semi-hard and hard types (Padrão, Meia-cura, Serro, Canastra, etc.). Nonetheless, some Minas cheeses have been regularly found to harbour high-risk pathogens, such as Listeria monocytogenes and Staphylococcus aureus, mainly arisin...
The project aims to assess the effect of addition of lactic acid bacteria (LAB) (Lactobacillus rhamnosus, ATCC 53103) and Saccharomyces cerevisiae (SC) biomass, resulting from alcoholic fermentation of beer production, in diets on the performance of broilers intoxicated with AFB1. To this end, the bacterial strain will firstly be produced in MRS broth at 37oC, being subsequently cultiva...
Brazilian artisanal cheeses are very appreciated and consumed, and between them are traditional Minas cheeses, such as a soft type (i.e., Frescal) and semi-hard and hard types (i.e., Padrão, Meia-cura, Serro, Canastra, etc.). These artisanal cheeses are generally produced with raw milk, inadequate manufacture and manipulation, and without sanitary inspections, which can allow the surviv...
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
|Data from Web of Science|