Professor at University of Sao Paulo, Faculty of Pharmaceutical Sciences, Department of Food Science and Experimental Nutrition since January 2023. Graduate at Biotechnology and Industrial Microbiology from Sofia Universitet 'Kliment Ohridsky' (1994), master's at Biotechnology and Industrial Microbiology from Sofia Universitet 'Kliment Ohridsky' (1995), master's at International relations from Sofia Universitet 'Kliment Ohridsky' (1995) and Ph.D. at Applied Microbiology from Sofia Universitet 'Kliment Ohridsky' and ENITIAA, Nantes, France(2000). Post-doctoral experience in Stellenbosch University, South Africa, and visiting professor at University of Sao Paulo and Federal University of Vicosa Brazil and Handong Global University, Pohang, South Korea. Associate Researcher at the Food Research Center (FoRC), one of the Research, Innovation and Dissemination Centers (RIDC) supported by FAPESP. Has experience in Microbiology, focusing on Applied Microbiology, antimicrobial proteins and probiotics. Memeber of the oragnisation and Scientific commity of International Probioitcs Confereneces (Europe). From 2019 (in all editions till 2023), included in the Elsevier list of the 100 000 most cited scientists in the World. Honored by www.research.com as leading scientists. (Source: Lattes Curriculum)
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Lactic acid bacteria (LAB) have been widespread throughout history as important microorganisms used in the fermentation of dairy, meat and vegetable products, playing an important role in the development of flavors and textures. Some examples of genera are Lactobacillus (reclassified into 25 new genera since 2020), Lactococcus, Leuconostoc, Pediococcus and Bifidobacterium. These bacteria …
Many studies have evaluated a wide range of bacteriocins produced by probiotic lactic acid bacteria (LAB) and strains of Bacillus spp. in food safety, but their use as alternatives for biopreservation and as new antimicrobial drugs for medical purposes has not been sufficiently explored yet. The use of bacteriocins to fight vancomycin resistant enterococci, methicillin resistant staphyloc…
Lactic acid bacteria (LAB) have been widespread throughout history as important microorganisms used in the fermentation of dairy, meat and vegetable products, playing an important role in the development of flavors and textures. Some examples of genera are Lactobacillus (reclassified into 25 new genera since 2020), Lactococcus, Leuconostoc, Pediococcus and Bifidobacterium. These bacteria …
The use of probiotics as part of food products and supplements is part of nutritional and pharmaceutical habits. Currently a wide range of probiotic products (enriched with probiotics food products and pharmaceutical supplements) are available on the market and can be easily purchased over the counter; unlike pharmaceutical drugs, their commercial distribution is not strictly regulated. T…
ABSTRACTCARNEIRO, KO. Evaluation of GABA production by Lactic Acid Bacteria. [Master's Program]. Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil. 2023.In recent decades, based on the scientific literature, it can be seen that different microorganisms have beneficial properties for gastrointestinal treatment and in the food industry. Lactic acid bacteria (LAB…
| 2 / 2 | Ongoing grants |
| 1 / 1 | Completed research grants |
| 3 / 3 | Ongoing scholarships in Brazil |
| 6 / 6 | All research grants and scholarships |
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