CV Lattes
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Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Undergraduate student in Food Engineering at the University of São Paulo (USP). Scientific Initiation Scholar (FAPESP) at the Bioprocess Engineering Laboratory (LEB-FZEA/USP). Completed a Research Internship Abroad (BEPE-FAPESP) at the Microbial Bioenergetics Laboratory of the Instituto Superior de Agronomia (ISA), University of Lisbon. Previously, was a Technical Training Scholar (BCO-FAPESP) at the Rural Constructions and Environment Laboratory (FZEA/USP) and participated in activities at the Applied Statistics Laboratory (LEA-FZEA/USP). (Source: Lattes Curriculum)
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Mead is a beverage containing between 4% and 14% (v/v) ethanol, produced by the alcoholic fermentation of a dilute solution of honey and the action of yeasts. The most commonly used strain in mead production is Saccharomyces cerevisiae (S. cerevisiae). However, the use of unconventional microorganisms is potentially promising, including the probiotic yeast Saccharomyces boulardii (S. boul…
Evaluate the antimicrobial properties of kombucha and its impact on the fermentation of mead obtained through mixed fermentation with Saccharomyces cerevisiae var. boulardii. Kombucha, a fermented beverage made from black or green tea (Camellia sinensis), is known for its beneficial microorganisms and bioactive compounds, which may exhibit antimicrobial effects. Thus, this study aims to d…
| 2 / 2 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 3 / 3 | All Scholarships |
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