CV Lattes
Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation for the last research proposal) Birthplace: Brazil
Graduated in Nutrition (Bachelor's Degree) from the Faculty of Public Health, University of São Paulo. Scientific initiation (2016-2020) in fermented milk and probiotic fermented milk by the Faculty of Pharmaceutical Sciences of the University of São Paulo. (Source: Lattes Curriculum)
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Kefir is a milk beverage developed by the fermentation of bacteria and yeasts that live in symbiosis in a matrix of exopolysaccharides, known as kefir grains. Traditionally consumed in Eastern Europe, Russia, and Southwest Asia, it exhibits consumption expansion in Brazil although the knowledge is not very widespread. The benefits of Kefir's consumption are related to the potentially prob…
The immunomodulatory effect of probiotic fermented milk is directly related to the technological process employed, as well as to the food matrix and probiotic bacteria used. Buffalo's milk differs from bovine milk mainly in the protein, fat and lactose contents. It is believed that the biogenic components of potential interest to human health are also different. Potentially immunomodulato…
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