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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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…
In the wine industry, some antimicrobials have been utilized to control populations of undesirable yeasts, especially non-Saccharomyces, such as sulfite, chitosan and dimethyl dicarbonate. Among non-Saccharomyces yeasts, the genus Dekkera/Brettanomyces have been considered as the main contaminant of the ethanolic fermentation, displaying a remarkable capacity of growth and adaptation to s…
(Only some records are available in English at this moment)
(Only some records are available in English at this moment)
| 1 / 1 | Ongoing research grants |
| 16 / 11 | Completed research grants |
| 25 / 15 | Completed scholarships in Brazil |
| 42 / 27 | All research grants and scholarships |
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