CV Lattes
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Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated in Food Technology from the Instituto Federal de Educação, Ciência e Tecnologia do Maranhão - IFMA, acting mainly in the segments of Beverage Technology, Oils Technology and Derivatives and Food Analysis. Interuniversity exchange graduate from the Ciência Sem Fronteiras program at the Università degli Studi di Milano - Italy, through the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES. Master in Food Science and Technology from the University of Passo Fundo - UPF, developing research in the area of enzymatic immobilization. (Source: Lattes Curriculum)
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The use of probiotic microorganisms in the prevention and treatment of bacterial infections in animals for human consumption has been considered an efficient alternative to the use of antibiotics. In addition, recent studies demonstrate that certain biomolecules produced by these microorganisms, such as bacteriocins, vitamins, fatty acids, exopolysaccharides, among others, provide improve…
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