Professor at Universidade de Sorocaba. PhD in Fermentation Technology and Master of sciences in Food Technology, both at the Faculty of Pharmaceutical Sciences at USP. Has experience in industrial biotechnology and pharmaceutical microbiology, highlighting the production process and purification (up and dowstream) of biomolecules and biopolymers of different applications in the areas of food, medicine and pharmaceutics.
Fermentation is a theme widely useful for food, feed and biofuel production. Indeed each of these areas, food industry, animal nutrition and energy production, has considerable presence in the global market. Fermentation process also has relevant applications on medical and pharmaceutical areas, such as antibiotics production. The present book, Fermentation Processes, reflects that wide value of fermentation in related areas. It holds a total of 14 chapters over diverse areas of fermentation research.
Go to the bookAntimicrobial peptides (AMPs) are small cationic peptides which protect their hosts against bacteria, protozoa, viruses, and fungi. Bacterial AMPs are called bacteriocins, and are produced by both Gram-positive and Gram-negative bacteria. Because of their high potency and specificity, bacteriocins are considered as promising antimicrobial agents for different applications, including food preservation and infection treatment; specially the ones produced by acid lactic bacteria species (Gram-positive). Nisin is the most intensively studied and used bacteriocin, it is found commercially available and its use is regulated in over 50 countries. Therefore, special attention is given to this bacteriocin.
Part of the book: Concepts, Compounds and the Alternatives of Antibacterials