CV Lattes
Universidade Federal de São Carlos (UFSCAR). Centro de Ciências Agrárias (CCA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Engenharia Agronômica from Universidade Federal de São Carlos (2008), graduation at Letras - Espanhol from Centro Universitário de Araras Dr. Edmundo Ulson (2019), master's at Science and Technology of the Food from Universidade de São Paulo (2011) and doctorate at Ciências e Tecnologia de Alimentos from universidade de são paulo (2015). Has experience in Microbiology, focusing on Microbiology, acting on the following subjects: agricultura sustentavel, biotecnologia, fermentação, controle biológico and entomologia forense. (Source: Lattes Curriculum)
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The ethanolic fermentation is a phenomenum by which the sugars are transformed into ethanol and carbonic dioxide, mainly by the action of yeasts from the species Saccharomyces cerevisiae. Many ways of conducting the fermentation are known. The biological reactor may be operated by descontinuous, fed-batch, semi-continuous or continuous manner, with our without cell recycle. The must may b…
In yeasts, the killer factor may confer a selective advantage over strains growing competitively with sensitive cells. Killer yeasts release lethal proteins to sensitive yeasts from its own species and/or different species/genera. This work aims the identification and characterization (classical taxonomy and molecular biology tests) of yeast strains possessing killer activity from ferment…
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