CV Lattes
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Universidade Federal de São Carlos (UFSCAR). Centro de Ciências Agrárias (CCA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
She holds a degree in Biological Sciences from the Universidade Estadual Paulista Júlio de Mesquita Filho (1984), a Master's degree in Biological Sciences (Plant Biology) from the Universidade Estadual Paulista Júlio de Mesquita Filho (1989) and a PhD in Biological Sciences (Plant Biology) from the Universidade Estadual Paulista Júlio. by Mesquita Filho (1993). She did postdoctoral studies at ESALQ/USP and at the University of Sheffield, England, in Molecular Genetics of Yeasts. She has experience in Microbiology, with emphasis on Industrial and Fermentation Microbiology, working mainly on the following subjects: ethanolic fermentation, yeasts, Saccharomyces cerevisiae, contaminating yeasts and bacteria, antimicrobials. She is a Full Professor at the Federal University of São Carlos, Department of Agroindustrial Technology and Rural Socio-Economy, Center for Agrarian Sciences, supervisor of master's and doctoral degrees at UFSCar and ESALQ/USP. She was a member of the National Technical Commission on Biosafety (CTNBio) from 2017 to 2022. (Source: Lattes Curriculum)
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The coexistence of lactic acid bacteria and yeasts can be observed in a number of fermentative processes such as in the production of kombucha, wine, sourdough and kefir. The interactions between these microorganisms guarantee the quality of the products and their survival in the process. Some of the mechanisms involved in these interactions have already been studied in these fermentative…
During alcoholic fermentation to produce fuel ethanol, the use of acid treatment to combat bacterial contamination is a very common practice in Brazilian units. An aqueous solution of sulfuric acid at a pH ranging from 2.0-2.5 is used for a period of two hours, causing a significant reduction in the number of bacterial cells and promoting the deflocculation of the yeast caused by both bac…
Antimicrobial compounds extracted from natural sources have great potential in the control of bacterial and fungal contamination in the food industry. They are found in herbs, spices, fruits, seeds, leaves and animal shells, constituting a new, safe and environmentally recommended option, since that wastes can be utilized as antimicrobial sources. In the alcoholic fermentation for fuel et…
Brazil is the greatest ethanol exporter and the second world producer. The fermentation process has some peculiarities as the fact that it does not occur in aseptic conditions. Therefore, contaminations by wild (native) yeasts or bacteria may result in lower fermentative efficiency. One of the most important yeast contaminant of the fermentation is Dekkera bruxellensis, which displays eth…
(Only some records are available in English at this moment)
Contamination by lactic acid bacteria during the bioethanol production process reduces fermentative efficiency and is currently combated with sulfuric acid, an environmentally inappropriate solution. Chitosan, a biopolymer derived from crustacean chitin, has antimicrobial and biodegradable properties, while piperine, an alkaloid extracted from black pepper, has outstanding biological acti…
Lactic acid bacteria constitute the most frequently isolated group in the fermentation process for fuel ethanol production. Most studies have focused on the bacterium Limosilactobacillus fermentum as the most important bacteria causing fermentation impairment; however, there appears to be intraspecific variation in its effect on the process. Furthermore, other species, such as Lactobacill…
(Only some records are available in English at this moment)
Aiming for an effective alternative that is sustainable for the environment, healthy andclean for the consumer, and presents good economic results, this project presents a proposalto investigate the application of bioparticles from sugarcane bagasse as a plant-based antimicrobialagent in the control and decontamination of the ethanolic fermentation process.Due to the complex structure of …
(Only some records are available in English at this moment)
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…