José Guilherme Prado Martin- Professor
- Professor at Federal University of Viçosa
José Guilherme Prado Martin
- Professor
- Professor at Federal University of Viçosa
Head of Microbiology of Fermented Products Lab (FERMICRO)
Microbiology Department / Universidade Federal de Viçosa (UFV)
About
73
Publications
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Introduction
PhD in Food Science and Technology (USP), Brazil. Visiting researcher at TEAGASC, Ireland. Associate Professor at UFV, Brazil. Head of the Microbiology of Fermented Products Laboratory (FERMICRO). Coordinator of the Research Group on Fermented Food Microbiology and editor of the book "Microbiologia de Alimentos Fermentados" (Blucher, 2022). Research lines: bioprospecting, biotechnology, design of innovative fermented foods, prototypes for educational purposes on fermented food area.
Current institution
Additional affiliations
March 2014 - July 2016
December 2021 - November 2022
Position
- Researcher
Description
- Visiting researcher at TEAGASC.
Education
January 2011 - February 2015
Publications
Publications (73)
The microbiota contributes to artisanal cheese bioprotection and biopreservation through inter and intraspecific competition. This work aimed to investigate the phylogenetic distribution of the repertoire of bacteriocin structural genes of model lactic acid bacteria (LAB) in order to investigate its respective role in the artisanal cheeses microenv...
Kombucha is a fermented nonalcoholic tea-based beverage produced through a symbiotic culture of bacteria and yeasts. In vitro studies have demonstrated antimicrobial, antioxidant, antiproliferative, and anti-carcinogenic properties of kombucha. However, no systematic reviews have evaluated the effects of kombucha in vivo. Thus, we aimed to evaluate...
Fermented foods production started thousands of years ago and comprised a wide variety of products from different cultures and countries. The discovery of fermented foods is considered an empirical process based on human observation and experimentation of food types susceptible to natural biochemical and microbiological effects. Given the historica...
O enfoque reside no papel da microbiota na transformação da matéria-prima em produto fermentado. A questão microbiológica é primordial, mas aspectos tecnológicos e seus fundamentos também são contemplados. O livro contempla praticamente todos os grupos de alimentos fermentados, como vegetais, lácteos, bebidas alcoólicas e não alcoólicas, pães de fe...
The use of yeasts as starter cultures was boosted with the emergence of large-scale fermentations in the 20th century. Since then, Saccharomyces cerevisiae has been the most common and widely used microorganism in the food industry. However, Candida species have also been used as an adjuvant in cheese production or as starters for coffee, cocoa, ve...
O livro "Tópicos Avançados de Pesquisa em Ciência e Tecnologia de Alimentos" reúne 20 capítulos que abordam temas inovadores resultantes de pesquisa desenvolvidas atuais do Programa de Pós-graduação em Ciência e Tecnologia de Alimentos da Universidade Federal de Viçosa (PPGCTA/UFV). A obra celebra os 50 anos do PPGCTA/UFV, destancando a sua contrib...
The kombucha market has presented an expressive increasing in recent years. This significant growth was observed after the popularization of fermented foods and beverages as well as supposed health benefits associated with their consumption. Because it is fermented and can present viable microorganisms upon consumption, its microbial diversity repr...
Fermented foods correspond to a group of historical and cultural relevance. In addition to constituting a significant part of the diet, some of them present can provide benefits to the human health. Although the demand for functional and healthier foods has grown in recent years, there is still some resistance regarding the sensorial characteristic...
The increase in consumption last decades reinforces the responsibility regarding the choice of materials used in different industrial sectors. Then, the knowledge about the origin, properties, material selection processes and triggers of meaning can be useful in the exercise of designing. The pillars of sustainability, well-being and innovation hav...
Sourdough fermentation provides products with more complex sensory characteristics and several nutritional and functional advantages compared to conventional bread. In this context, the growing demand for clean-label products has contributed to the development of the sourdough products market, with a global growth trend. Although sourdough products...
Currently, more than 5000 different fermented foods are consumed by mankind worldwide; many of them are ethnic and produced in a particular region. In this chapter, the archeological and anthropological evidence of the origins of various fermented foods, their diversifications, biogeography, and microorganisms associated with fermentation have been...
Microorganisms are ubiquitous in nature and are central to human, animal, environmental, and planetary health. They play a particularly important role in the food chain and the production of high-quality, safe, and health-promoting foods, especially fermented foods. This important role is not always apparent to members of the public. Here, we descr...
O livro "Tópicos Avançados de Pesquisa em Ciência e Tecnologia de Alimentos" reúne 20 capítulos que abordam temas inovadores resultantes de pesquisa desenvolvidas atuais do Programa de Pós-graduação em Ciência e Tecnologia de Alimentos da Universidade Federal de Viçosa (PPGCTA/UFV). A obra celebra os 50 anos do PPGCTA/UFV, destancando a sua contrib...
O Congresso Brasileiro de Pesquisa e Desenvolvimento em Design – P&D Design destaca-se entre os eventos científicos mais relevantes e tradicionais da área no Brasil. Com periodicidade bienal, a conferência tem caráter itinerante por diferentes regiões e universidades do país. A 15ª Edição aconteceu em Manaus – AM, realizada na Universidade Federal...
Minas Gerais é um estado relevante para a produção de queijos artesanais, com regiões tradicionais reconhecidas; porém, em determinadas localidades, a atividade é relativamente restrita. O objetivo deste trabalho foi avaliar a atividade queijeira na cidade de Diogo de Vasconcelos, Região do Alto Rio Doce, no contexto pandêmico. Após levantamento in...
In recent years, the development of non-dairy probiotic beverages has been stimulated due to the increase in the number of people with milk protein allergies, lactose intolerance, and those that are vegetarian and vegan eating. These functional foods have a number of health benefits, combining properties of plant matrices and probiotic effects. How...
Artisanal cheeses are prepared using traditional methods with territorial, regional and cultural linkages. In Brazil, there is a great diversity of artisanal cheeses (BAC), which have historical, socioeconomic and cultural importance. The diversity of the BAC between producing regions is due to the different compositions of raw milk, the steps invo...
The microbial diversity of artisanal cheeses has been ever more extensively explored over recent years. Many new studies have been particularly focused on the detection and identification of fungi associated with cheese rinds. This is not surprising given that the composition and abundance of fungi on the cheese surface can significantly contribute...
The exploratory nature of science provides a unique context for academic groups concerned with social responsibility. The Núcleo de Estudos em Microbiologia Agrícola (NEMA) is a Brazilian student organization in Microbiology at Universidade Federal de Viçosa (UFV). In this article, we will look at NEMA's six-year trajectory and how it has
Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripening due to an interest in the sensory characteristics attributed to these microorganisms. In this work...
Bacterial cellulose has advantages over plant-derived cellulose, which make its use for industrial applications easier and more profitable. Its intrinsic properties have been stimulating the global biopolymer market, with strong growth expectations in the coming years. Several bacterial species are capable of producing bacterial cellulose under dif...
Fermented foods have been produced for thousands of years. In recent decades, its production and consumption have increased due to potential beneficial health effects attributed to its intake. This has stimulated the development of scientific studies on food fermentation. In this context, the development of complex methods capable of characterizing...
Gamifying is related to the motivational gain and engagement of participants in these systems, even in situations not exclusively related to the creative and entertainment industry. In the Biology teaching context, motivational strategies have fundamental importance to the learning process. The aim of this work was to investigate the development an...
Laboratório de Microbiologia de Produtos Fermentados (FERMICRO)
Departamento de Microbiologia, Universidade Federal de Viçosa
Contato:
fermicro.ufv@gmail.com
Instagram: @fermicro.ufv
Fotografias: Suzana Maki Matsuoka.
In Brazil, most artisanal cheese production comes from family farms and involves the use of raw milk. Thousands of producers obtain their source of income from cheesemaking. However, there are no legal regulatory parameters specifically related to this production model. Generalized quality standards based on the industrial production model are prac...
The Núcleo de Estudos em Microbiologia Agrícola (NEMA) is an academic-scientific group created by graduate students in the Post Graduate in Agricultural Microbiology in the Department of Microbiology at Universidade Federal de Viçosa, Brazil. NEMA's purposes include promoting and sharing research and knowledge on microbiology in different fields of...
The Núcleo de Estudos em Microbiologia Agrícola (NEMA) is an academic-scientific group created by graduate students in the Post Graduate in Agricultural Microbiology in the Department of Microbiology at Universidade Federal de Viçosa, Brazil. NEMA's purposes include promoting and sharing research and knowledge on microbiology in different fields of...
This study evaluated the effect of antioxidant application on quality and physiological aspects of minimally-processed escarole (Cichorium endivia var. latifolia L.) stored at 0 °C and 90–95% relative humidity for 21 d. After minimal processing, leaves were immersed for 5 min in the following solutions: deionized water-control (CT), 1% ascorbic aci...
A microbiota contribui na conservação de queijos artesanais por meio da competição inter e intraespecífica. A competição bacteriana pode ser categorizada em (i) competição por exploração na assimilação de nutrientes e (ii) competição por interferência, caracterizada pela produção de substâncias antagonistas. Bacteriocinas são peptídeos sintetizados...
Camu-camu (Myrciaria dubia), a fruit native to the Brazilian Amazon, is considered a source of antioxidant compounds. Due to its high perishability, postharvest studies aimed at increasing its shelf life are required. The aim of this study was to evaluate the influence of harvesting time on the conservation of the physicochemical characteristics an...
Several studies about juçara palm fruit (Euterpe edulis) have emphasized its high antioxidant capacity. However, there is a lack of studies comparing the effects of conservation technologies on the physicochemical and sensory quality of juçara pulp. This work aimed at evaluating the effects of gamma radiation (60Co) and pasteurization process on th...
There are no studies regarding the irradiation of juçara pulp with a view to their conservation. Therefore, this study pursued to test the conservation of juçara pulp submitted to gamma radiation at the doses 0.0 (control), 2.5, 5.0; 7.5 and 10.0 kGy, and analyzed in 1, 7, 14, 21 and 28 days post irradiation. The samples were kept at 6 °C. We evalu...
Resumo: A extensão universitária tem por objetivo instituir práticas cidadãs de pesquisa e ensino. Nesse contexto, o Núcleo de Estudos em Microbiologia Agrícola (NEMA), da Universidade Federal de Viçosa (UFV), tem desenvolvido atividades de extensão junto à comunidade de Viçosa e região, para o intercâmbio de experiências em pesquisa, ensino e exte...
Agroindustrial residues have high levels of nutrients, but are little exploited for consumption because they require prior treatment to ensure microbiological safety. Irradiation is an effective process for the reduction of microbial counts with maintenance of the product characteristics. The objective of this study was to evaluate the effect of ir...
Antioxidants compounds are commonly found in both edible and non edible plants, and they have been reported to have multiple biological effects, including antioxidant activity. Crude extracts of fruits, herbs, vegetables and cereals rich in these compounds are increasingly of interest in the food industry because they retard oxidative lipid degrada...
The application of preservatives in food is necessary to extend its shelf-life and to avoid risks of foodborne diseases. This study aimed evaluate the antimicrobial potential of jatobá husks extract (Hymenaea stilbocarpa) against Staphylococcus aureus in cheeses. The extract (1g of husks/30 mL of ethanol solution 50:50) was kept under agitation (49...
Resumo: Fatores como o processamento e o armazenamento de alimentos, proporcionam mudanças físico-químicas que resultam em alterações nutricionais e tecnológicas. Entre as alterações, podem-se citar a redução do pH, modificações na coloração, no teor de sólidos solúveis e no teor de carotenoides totais. Neste trabalho procurou-se avaliar esses parâ...
A extensão universitária representa um dos pilares básicos da Universidade, caracterizando-se como um tema bastante complexo, uma vez que perfaz uma extensa gama de ações que vão desde o atendimento direto à população até a oferta de cursos de especialização, convênios, dentre outros. O presente artigo relata brevemente uma experiência vivenciada p...
Staphylococci are considered a major concern in dairy plants mainly due to the intensive production flow, automation of processing plants and increased demand in the microbiological quality of dairy products. This study aimed to identify S. aureus strains isolated from three Brazilian dairy plants, evaluate the influence of time, temperature and co...
Broccoli (Brassica oleracea var. italica) is recognized as a vegetable rich in bioactive compounds that have different biological properties. There are a large number of scientific studies relating to the benefits of broccoli consumption. Less recognized is that one requires the application of proper conservation techniques for optimal retention of...
This study aimed develop "Jaracatiá in syrup" pasteurized, from fruit fresh and frozen fruit, harvested in three cities of the State of São Paulo: Brotas, São Pedro and Santa Maria da Serra. Fruits were harvested, selected, cleaned and processed. Was evaluated instrumental color (brightness, hue angle and chromaticity), pH, soluble solids, titratab...
Staphylococci biofilms have become a major concern for the dairy industry, mainly due to the intensive production flow, automation of processing plants and increased demand on the microbiological quality of dairy products. This study aims to identify isolated S. aureus strains potentially producers of biofilms from 3 dairies of Minas fresh cheese,...
Studies have demonstrated the presence of antimicrobial compounds in vegetal species. However, natural components can be found not only in raw materials, but also in agro-industrial wastes. Their reuse as source of natural preservatives in food and beverage industry can promote sustainable practices since environmental risks caused by its discard a...
Yerba mate (Ilex paraguariensis St. Hil.) has been studied for its important biological activities mainly attributed to phenolic compounds. This study evaluated the antimicrobial activity of methanolic and ethanolic extracts of yerba mate against food pathogens, such as Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis and Esche...
Yerba mate (Ilex paraguariensis St. Hil.) has been studied for its important biological activities mainly attributed to phenolic compounds. This study evaluated the antimicrobial activity of methanolic and ethanolic extracts of yerba mate against food pathogens, such as Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis and Esche...
The pineapple (Ananas comosus L. Merril) belongs to the Bromeliaceae family, and its fruit is used for both fresh consumption and for industrialization. As a by-product, it produces alcohol, citric acid, malic acid, ascorbic acid, animal food and an enzyme commonly used as a digestive agent and as an anti-inflammatory drug, known as bromelain. Near...
Agro-industrial wastes are rich in bioactive compounds. Its use as a source of natural antimicrobials may provide alternatives to the food industry as it enables the replacement of synthetic preservatives by natural compounds, as well as the disposal of by-products and reduced environmental impact. Therefore, this study assessed the antimicrobial p...
Salmonella é um dos principais patógenos envolvidos em casos e surtos de Doenças Transmitidas por Alimentos (DTAs). Entre os principais veículos do patógeno estão os ovos e alimentos à base de ovos crus ou mal cozidos. A complexa epidemiologia de Salmonella dificulta seu controle no ambiente de produção avícola e representa uma constante preocupaçã...
Uma das maiores preocupações nos dias atuais quanto à segurança alimentar consiste na produção de alimentos livres de contaminantes. Desse ponto de vista, é imprescindível que seja garantida a produção de alimentos que não representem riscos à saúde dos consumidores. O leite é um produto de origem animal bastante susceptível à contaminação por resí...
O objetivo do trabalho foi avaliar as condições sanitárias de frango e diversos tipos de lingüiças comercializados na cidade de Botucatu,São Paulo, pela determinação do número mais provável de coliformes a 45ºC/g além da pesquisa de Salmonella pela metodologia tradicional e pela PCR. Foram coletadas 50 amostras de carcaça de frango e 75 de lingüiça...
In the present investigation were evaluated the sanitary conditions of poultry and several types of sausages retailed in Botucatu, São Paulo, Brazil for the determination of the most probable number of coliforms at 45°C/g besides the research of Salmonella using traditional methodology and PCR. In order to do so, 50 samples of poultry and 75 of sau...
