Graduate in Biological Sciences from the Pontifical Catholic University of São Paulo (2009) and Master's degree in Agrnomy from Universidade Estadual Paulista Júlio de Mesquita Filho (2014). Has experience in Microbiology, focusing on edible and medicinal fungi production techniques. Currently my research interests are centered on Spawn quality control, in partnership with the Laboratory of Fungal Biologists (LBF) at the University of São Paulo (USP) and the State University of São Paulo "Julio de Mesquita Filho" (UNESP). Acting on the following subjects: mushrooms cultivation, edible mushrooms, black shimeji (oyster), agaricus blazei, shiitake and bioluminescent mushroom. (Source: Lattes Curriculum)
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The search for plant-based protein alternatives has become increasingly relevant in the food industry. The fermentation of grains using the fungus Rhizopus oligosporus has been extensively studied and has shown numerous benefits, such as a significant increase in proteins, soluble dietary fibers, and a reported increase of up to 10 times in total amino acid content after fermentation. One…
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CV Lattes
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