Currently pursuing a Bachelor's degree in Biotechnology at the Federal University of São Carlos (UFSCar), Center for Agricultural Sciences (CCA), Araras, São Paulo. He is currently a member of the research group at the Laboratory of Agricultural and Molecular Microbiology (LAMAM - UFSCar/CCA), where he is a FAPESP scientific initiation fellow on the project entitled "Efficiency of organic acids in reducing bacterial contamination during the ethanolic fermentation process." He is also developing the project "Organic and inorganic acids in the treatment of yeast during ethanolic fermentation: effect on yeast viability and vitality," conducted at the National Institute of Agricultural Technology (E.E.A INTA), in Mendoza, Argentina, through the Research Internship Abroad Grant (BEPE-FAPESP). He was president of the Academic Center for Biotechnology VI de Março, UFSCar - Araras. Has experience in the areas of microbiology, ethanolic fermentation, yeast physiology and analysis of bacterial contaminants. (Source: Lattes Curriculum)
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As an alternative to fossil fuels, the production of ethanol derived from sugar cane, through ethanolic fermentation, is of paramount economic and environmental importance. Despite the environmental advantages of using ethanol, bacterial contamination during fermentation, especially lactic acid bacteria, compromises the efficiency of the fermentation process. The use of sulfuric acid in d…
During the fermentation process for fuel ethanol production, bacterial contamination - especially by lactic acid bacteria- compromises the efficiency of the process. The use of sulfuric acid, while effective in reducing bacterial counts, has environmental impacts and high costs. Hydrochloric acid has been proposed as an alternative, though its effects on yeast are not well understood. Wea…
| 1 / 1 | Completed scholarships in Brazil |
| 1 / 1 | Ongoing scholarships abroad |
| 2 / 2 | All Scholarships |
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CV Lattes
ORCID