graduate at Ciências Biológicas from Universidade Federal de Mato Grosso do Sul (2000), master's at Agronomy from Universidade Estadual Paulista Júlio de Mesquita Filho (2003) and ph.d. at Agronomy from Universidade Estadual Paulista Júlio de Mesquita Filho (2007). Has experience in Microbiology, focusing on Applied Microbiology, acting on the following subjects: cogumelos - cultivo, cogumelos comestíveis, shiitake, agaricus blazei and cogumelo shiitake. (Source: Lattes Curriculum)
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Lentinula edodes (Berk.) (Pegler) is a mushroom with high gastronomic value, capable of degrading lingnocellulosic residues, converting these materials as a nutritional source. The traditional method of cultivation of L edodes is carried out in wood logs, being the most used eucalyptus in Brazil. However, given the great variability of L. edodes strains, studies analyzing the productive v…
The fungus with the scientific name Pleurotus ostreatus, popularly known as Shimeji, is an edible mushroom that can be cultivated in varieties of agro-industrial residues that single out lignin and cellulose, due to its enzymatic complex that degrades components introducing them for its development. Thus, the substrate for cultivating P. ostreatus may vary depending on the availability of…
The edible mushroom Pleurotus ostreatus fungus, popularly known as Shimeji, can be cultivated in different agroindustry wastes made up of lignin and cellulose, due to its enzymatic complex that colonizes those components and uses them for its development. Therefore, the substrate used to produce P. ostreatus may vary according to the wastes available and the weather in the region. However…
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| 5 / 5 | Completed scholarships in Brazil |
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