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Page 1
Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review.
Leal Maske B, Murawski de Mello AF, da Silva Vale A, Prado Martin JG, de Oliveira Soares DL, De Dea Lindner J, Soccol CR, de Melo Pereira GV. Leal Maske B, et al. Among authors: da silva vale a. Int J Food Microbiol. 2024 Feb 16;412:110550. doi: 10.1016/j.ijfoodmicro.2023.110550. Epub 2023 Dec 23. Int J Food Microbiol. 2024. PMID: 38199016 Review.
Fine resolution analysis of bacterial communities associated with Neochloris oleoabundans culture and insights into terpenes as contamination control agents.
Molina-Aulestia DT, de Carvalho JC, de Melo Pereira GV, da Silva Vale A, de Carvalho DP, Soccol VT, Soccol CR. Molina-Aulestia DT, et al. Among authors: da silva vale a. World J Microbiol Biotechnol. 2023 May 11;39(7):192. doi: 10.1007/s11274-023-03641-0. World J Microbiol Biotechnol. 2023. PMID: 37166608
Integrating metagenetics and high-throughput screening for bioprospecting marine thraustochytrids producers of long-chain polyunsaturated fatty acids.
Colonia BSO, de Melo Pereira GV, Mendonça Rodrigues F, de Souza Miranda Muynarsk E, da Silva Vale A, Cesar de Carvalho J, Thomaz Soccol V, de Oliveira Penha R, Ricardo Soccol C. Colonia BSO, et al. Among authors: da silva vale a. Bioresour Technol. 2021 Aug;333:125176. doi: 10.1016/j.biortech.2021.125176. Epub 2021 Apr 15. Bioresour Technol. 2021. PMID: 33894449
Viruses in fermented foods: are they good or bad? Two sides of the same coin.
Maske BL, de Melo Pereira GV, da Silva Vale A, Marques Souza DS, De Dea Lindner J, Soccol CR. Maske BL, et al. Among authors: da silva vale a. Food Microbiol. 2021 Sep;98:103794. doi: 10.1016/j.fm.2021.103794. Epub 2021 Mar 25. Food Microbiol. 2021. PMID: 33875222 Free PMC article. Review.