Microbiologist graduated from the University of Pamplona, Colombia. Knowledge in microbiology of food, milk, meat, cereals, water, soil, and air; Industrial processes in food, Virology, Biotechnology, Genetics, and Immunology. He has experience in the area of Microbiology, with an emphasis on Industrial Microbiology, and interest in the area of production and biotechnological improvement of biofuels and high-added-value products. Currently doing a master's degree in Genetics and Molecular Biology at the Institute of Biology at the State University of Campinas (Unicamp), carrying out the work "Application of a library of guide RNAs based on the dCas9 system aiming to improve xylose consumption in Saccharomyces cerevisiae". In the same laboratory, he acted as an intern in order to evaluate the ability of modified Saccharomyces cerevisiae to ferment xylose and obtain xylitol. (Source: Lattes Curriculum)
| Articles published in Pesquisa para Inovação FAPESP about the researcher: |
| Scientists use modified yeast to produce xylitol sweetener from sugarcane straw |
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| News published in Agência FAPESP Newsletter about the researcher |
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Despite countless efforts to make hemicellulosic bioethanol production feasible, the metabolism of pentoses by the yeast Saccharomyces cerevisiae remains as one of the limiting factors in the process. Metabolic engineering to improve this phenotype is the focus of research projects by different groups, almost always limited to traditional regulation based on strong overexpression or delet…
| 1 / 1 | Completed scholarships in Brazil |
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CV Lattes
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