Master's student in Food Sciences at the Faculty of Food Engineering at the State University of Campinas (UNICAMP). Licenciate and bachelor's degree in Biology at the Pontifical Catholic University of Campinas.Executed a research in Food Microbiology at FEA/UNICAMP (FAPESP), studying lactic acid bacteria and their characterization, resistance and bacteriocin production in the project entitled "Isolation of lactic acid bacteria isolated from the milk of healthy cows and cows with mastitis from different regions of Brazil" .Also in the area of Food Microbiology, completed technical training III (FAPESP) working with filamentous fungi isolated from artisanal cheeses and investigating mycotoxins in these cheeses.In the current project, studies Aspergillus section Circumdati isolated from coffee and artisanal cheeses from the states of Minas Gerais and São Paulo. (Source: Lattes Curriculum)
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Mastitis in cattle is one of the diseases that generate the most economic damage to the milk production chain due to reduced production, milk disposal, premature slaughter, costs with veterinary treatment, and changes in milk quality. The study of microbial communities is in evidence and, currently, molecular methods have allowed a greater understanding of them. Staphylococcus spp and Esc…
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