Omega-3 microbial oils from marine thraustochytrids as a sustainable and technological solution: A review and patent landscape
Orozco Colonia, Brigitte Sthepani, Vinícius de Melo Pereira, Gilberto, Soccol, Carlos Ricardo
Published in Trends in food science & technology (01.05.2020)
Published in Trends in food science & technology (01.05.2020)
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Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation
Viesser, Jéssica A., de Melo Pereira, Gilberto V., de Carvalho Neto, Dão Pedro, Rogez, Hervé, Góes-Neto, Aristóteles, Azevedo, Vasco, Brenig, Bertram, Aburjaile, Flávia, Soccol, Carlos Ricardo
Published in International journal of food microbiology (02.02.2021)
Published in International journal of food microbiology (02.02.2021)
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Global cocoa fermentation microbiome: revealing new taxa and microbial functions by next generation sequencing technologies
Viesser, Jéssica A., de Melo Pereira, Gilberto V., de Carvalho Neto, Dão Pedro, Favero, Gabriel R., de Carvalho, Júlio Cesar, Goés-Neto, Aristóteles, Rogez, Hervé, Soccol, Carlos R.
Published in World journal of microbiology & biotechnology (01.07.2021)
Published in World journal of microbiology & biotechnology (01.07.2021)
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Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods
Ramos, Cíntia Lacerda, de Almeida, Euziclei Gonzaga, Pereira, Gilberto Vinícius de Melo, Cardoso, Patrícia Gomes, Dias, Eustáquio Souza, Schwan, Rosane Freitas
Published in International journal of food microbiology (15.06.2010)
Published in International journal of food microbiology (15.06.2010)
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Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture
DE MELO PEREIRA, Gilberto Vinícius, DA CRUZ PEDROZO MIGUEL, Maria Gabriela, RAMOS, Cíntia Lacerda, SCHWAN, Rosane Freitas
Published in Applied and Environmental Microbiology (01.08.2012)
Published in Applied and Environmental Microbiology (01.08.2012)
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What Is Candida Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods
de Melo Pereira, Gilberto, Maske, Bruna, de Carvalho Neto, Dão, Karp, Susan, De Dea Lindner, Juliano, Martin, José, de Oliveira Hosken, Bianca, Soccol, Carlos
Published in Microorganisms (Basel) (16.09.2022)
Published in Microorganisms (Basel) (16.09.2022)
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In Vitro Probiotic Properties and DNA Protection Activity of Yeast and Lactic Acid Bacteria Isolated from A Honey-Based Kefir Beverage
de Oliveira Coelho, Bruna, Fiorda-Mello, Fernanda, de Melo Pereira, Gilberto, Thomaz-Soccol, Vanete, Rakshit, Sudip, de Carvalho, Júlio, Soccol, Carlos
Published in Foods (12.10.2019)
Published in Foods (12.10.2019)
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Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir
Magalhães, Karina T., Dragone, Giuliano, de Melo Pereira, Gilberto V., Oliveira, José M., Domingues, Lucília, Teixeira, José A., e Silva, João B. Almeida, Schwan, Rosane F.
Published in Food chemistry (01.05.2011)
Published in Food chemistry (01.05.2011)
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High-Throughput rRNA Gene Sequencing Reveals High and Complex Bacterial Diversity Associated with Brazilian Coffee Bean Fermentation
Neto, Dão Pedro de Carvalho, Vinícius de Melo, Gilberto, Pereira, César de Carvalho, Júlio, Soccol, Vanete Thomaz, Soccol, Carlos Ricardo
Published in Food technology and biotechnology (01.01.2018)
Published in Food technology and biotechnology (01.01.2018)
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Journal Article
Yeast Diversity and Physicochemical Characteristics Associated with Coffee Bean Fermentation from the Brazilian Cerrado Mineiro Region
de Carvalho Neto, Dão, de Melo Pereira, Gilberto, Tanobe, Valcineide, Thomaz Soccol, Vanete, G. da Silva, Bruno, Rodrigues, Cristine, Soccol, Carlos
Published in Fermentation (Basel) (01.03.2017)
Published in Fermentation (Basel) (01.03.2017)
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Selenium-Enriched Probiotic Saccharomyces boulardii CCT 4308 Biomass Production Using Low-Cost Sugarcane Molasses Medium
Kitamura, Denise Honda, Vandenberghe, Luciana Porto de Souza, Rodrigues, Cristine, Salmon, Denise Naomi Xavier, Pereira, Gilberto Vinícius de Melo, Soccol, Carlos Ricardo
Published in Brazilian Archives of Biology and Technology (01.01.2021)
Published in Brazilian Archives of Biology and Technology (01.01.2021)
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Potential applications of plant probiotic microorganisms in agriculture and forestry
de Souza Vandenberghe, Luciana Porto, Garcia, Lina Marcela Blandon, Rodrigues, Cristine, Camara, Marcela Cândido, de Melo Pereira, Gilberto Vinícius, de Oliveira, Juliana, Soccol, Carlos Ricardo
Published in AIMS microbiology (01.01.2017)
Published in AIMS microbiology (01.01.2017)
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Exploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluation
Viesser, Jéssica A., de Melo Pereira, Gilberto V., de Carvalho Neto, Dão Pedro, Vandenberghe, Luciana P. de S., Azevedo, Vasco, Brenig, Bertram, Rogez, Hervé, Góes-Neto, Aristóteles, Soccol, Carlos Ricardo
Published in Food research international (01.10.2020)
Published in Food research international (01.10.2020)
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Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing: Growth, metabolic analyses and sensorial effects
de Melo Pereira, Gilberto Vinícius, Neto, Ensei, Soccol, Vanete Thomaz, Medeiros, Adriane Bianchi Pedroni, Woiciechowski, Adenise Lorenci, Soccol, Carlos Ricardo
Published in Food research international (01.09.2015)
Published in Food research international (01.09.2015)
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Technological trends and market perspectives for production of microbial oils rich in omega-3
Finco, Ana Maria de Oliveira, Mamani, Luis Daniel Goyzueta, Carvalho, Júlio Cesar de, de Melo Pereira, Gilberto Vinícius, Thomaz-Soccol, Vanete, Soccol, Carlos Ricardo
Published in Critical reviews in biotechnology (04.07.2017)
Published in Critical reviews in biotechnology (04.07.2017)
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Phytochemical analysis and biological activities of in vitro cultured Nidularium procerum, a bromeliad vulnerable to extinction
Gollo, André Luiz, Tanobe, Valcineide O. A., de Melo Pereira, Gilberto Vinícius, Marin, Oranys, Bonatto, Sandro José Ribeiro, Silva, Suzany, de Barros, Ivan Ricardo, Soccol, Carlos Ricardo
Published in Scientific reports (24.04.2020)
Published in Scientific reports (24.04.2020)
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Exploring cocoa pod husks as a potential substrate for citric acid production by solid-state fermentation using Aspergillus niger mutant strain
de Oliveira, Priscilla Zwiercheczewski, de Souza Vandenberghe, Luciana Porto, Rodrigues, Cristine, de Melo Pereira, Gilberto Vinícius, Soccol, Carlos Ricardo
Published in Process biochemistry (1991) (01.02.2022)
Published in Process biochemistry (1991) (01.02.2022)
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First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing
de Oliveira Junqueira, Ana C., de Melo Pereira, Gilberto V., Coral Medina, Jesus D., Alvear, María C. R., Rosero, Rubens, de Carvalho Neto, Dão P., Enríquez, Hugo G., Soccol, Carlos R.
Published in Scientific reports (19.06.2019)
Published in Scientific reports (19.06.2019)
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