Has experience in Microbiology and biochemistry, focusing on Microbiology. (Source: Lattes Curriculum)
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The process of fermentation of cocoa beans is not well standardized, since the it is carried out by microorganisms that are autochthonous from cocoa beans. It is a highly complex process because there is a microbial succession that starts with yeasts and it is mantained and finished by lactic acid and acetic acid bacteria. In this way, many authors tried to achieve a bacterial well define…
The lactic acid bacteria (LAB) are a paraphyletic group that is related to several food matrices ecosystems. In the cocoa spontaneous fermentation LAB composes the main diversity of bacteria in the entire fermentation process. Since the Ph.D. Project 17/13759-6, supported by FAPESP, focus on Quorum Sensing (QS) influence on cocoa fermentation and aims to develop a defined bacterial cockta…
| 1 / 1 | Ongoing scholarships in Brazil |
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CV Lattes
ORCID