A5015266193- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Viral gastroenteritis research and epidemiology
- Meat and Animal Product Quality
- Salmonella and Campylobacter epidemiology
- Pesticide Residue Analysis and Safety
- Protein Hydrolysis and Bioactive Peptides
- Listeria monocytogenes in Food Safety
- Gut microbiota and health
- Insect and Pesticide Research
- Food Safety and Hygiene
- Identification and Quantification in Food
- Biochemical Analysis and Sensing Techniques
- Agricultural and Food Sciences
- Digestive system and related health
- Microbial Inactivation Methods
- Advanced Chemical Sensor Technologies
- Polyamine Metabolism and Applications
- Insect Utilization and Effects
- Gastrointestinal motility and disorders
- Animal Nutrition and Physiology
- Microbial Metabolic Engineering and Bioproduction
- Fatty Acid Research and Health
- Animal Disease Management and Epidemiology
Universidade Federal de Santa Catarina
2016-2025
Departamento de Ciência e Tecnologia
2015-2022
Universidade Federal do Paraná
2012
Universidade do Estado de Santa Catarina
2009-2011
University of Parma
2007-2008
Coconut water is a liquid obtained from coconuts (Cocos nucifera L.) with natural hydrating qualities, functional health properties and nutritional benefits. The aim of this work was to develop an innovative, non-dairy, fermented beverage using coconut as the main ingredient for providing intrinsic properties. Among seven autochthonous lactic acid bacteria strains isolated fermentation water, Lactobacillus plantarum selected due its inhibitory activity against some pathogens characteristics...
This study evaluated the effect of fermentation with Lactobacillus acidophilus on biochemical and nutritional compositions a plant-based diet its effects productive performance intestinal health juvenile Nile tilapia (Oreochromis niloticus) reared in biofloc technology (BFT) system. The vitro kinetics feed were studied to determine L. growth acidification curve through counting colony-forming units (CFUs) mL−1 measuring pH. Physicochemical bromatological analyses also performed. Based...
Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production ripening. When starter species underwent autolysis, coming from milk were able to grow. For first time, LH-PCR technique applied study a fermented food.
The search for new sweeteners technologies has increased substantially in the past decades as number of diseases related to excessive consumption sugar became a public health concern. Low carbohydrates diets help reduce ingested calories and maintain healthy weight. Most natural synthetic high potency non-caloric sweeteners, known date, show limitations taste quality are generally used combination due their complementary flavor characteristics physicochemical properties order minimize...
Sourdough fermentation using indigenous lactic acid bacteria (LAB) is one of the oldest techniques used by humanity. The selection strains for makes this process suitable industrial applications. Type III sourdough obtained dehydrating liquid sourdough, facilitating its application, storage, and transportation. This study aimed to produce type freeze- spray-drying, three selected LAB combinations. Total titratable acidity pH were not affected drying methods. There significant reductions in...
This study dealt with the influence of temperature on bacterial dynamics two spontaneously fermented wheat sourdoughs, propagated at 21 ± 1 °C (SD1) and 30 (SD2), during nine backslopping steps (BS1 to BS9). Proteobacteria was only phylum found in flour. Escherichia hermannii predominant, followed by Kosakonia cowanii, besides species belonging genera Pantoea Pseudomonas. After one step propagation, Clostridium Bacillus cereus group became predominant. Lactobacillus curvatus low relative...