Publications
Silvia Martinez is a postgraduate student at UFLA in the Department of Agricultural Microbiology which had recently published a paper with title: Different inoculation methods for semi-dry processed coffee using yeats as starter cultures. The work consisted in evaluating the behavior of Saccharomyces (S.) cerevisiae (CCMA 0543), Candida (C.) parapsilosis (CCMA 0544), and Torulaspora (T.) delbrueckii (CCMA 0684) as starter cultures in a semi-dry processed coffee using two inoculation methods: (1) direct inoculation and (2) bucket inoculation. As a result, the coffee cupping results proved that both inoculation methods scored well in terms of coffee quality. The bucket method favored the permanence of the microorganisms during coffee processing, especially the treatment inoculated with S. cerevisiae.
http://dx.doi.org/10.1016/j.foodres.2017.09.096
Disney Ribeiro Dias is a professor in the Graduate Program in Agricultural Microbiology and the Department of Food Science at the Federal University of Lavras (UFLA), and recently published a paper in the Food Chemistry journal titled: Synthesis and in vitro evaluation of peracetyl and deacetyl glycosides of eugenol, isoeugenol and dihydroeugenol acting against food-contaminating bacteria. The objective of the study was to evaluate the effects of the glycosylation of eugenol, isoeugenol and dihydroeugenol on their antibacterial activities compared with their respective aglycones. They have verified whether glycosylation can lower MIC values against pathogenic bacteria in food. The results showed significantly higher inhibitory activity of the deacetyl glycoside of dihydroeugenol compared with the other compounds in the series, ag inst all tested bacteria. Among the aglycones, dihydroeugenol had greater activity than had eugenol and isoeugenol, in most cases. Synthesis of the compounds was undertaken successfully, allowing products to be obtained that are more active than eugenol against bacteria that are considered to be problems in the food industry.
https://doi.org/10.1016/j.foodchem.2017.06.056
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