Andressa Fusieger
Tutor: Cinzia Caggia
2019-2022: PhD course in Food Science and Technology, Federal University of Viçosa, with joint supervision program (cotutelle) in Agricultural, Food and Environmental Science, University of Catania; supervisors: Prof. Antônio Fernandes de Carvalho and Prof. Cinzia Caggia.
2017-2019: Master’s Degree in Food Science and Technology, Federal University of Viçosa; supervisors: Prof. Luís Augusto Nero and Prof. Antônio Fernandes de Carvalho. Degree thesis: “Technological features and ability to produce nisin by Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy environment”.
2014-2017: Bechelor’s Degree in Food Technology, Federal University of Santa Maria; supervisor: Prof. Ana Eucares von Laer. Degree thesis: “Identificação molecular e caracterização tecnológica de isolados de Lactococcus lactis”.
Articles
Camargo, A.C.; Andrade Costa, E.; Fusieger, A.; De Freitas, R.; Nero, L.A.; Carvalho, A.F. Microbial shifts through the ripening of the Entre Serras Minas artisanal cheese monitored by High-Throughput Sequencing. Food Research International, 109803, 2020. https://doi.org/10.1016/j.foodres.2020.109803
Martins, M.C.F.; Fusieger, A.; Freitas, R.; Valence, F.; Nero, L.A.; Carvalho, A.F. Novel sequence types of Lactococcus lactis subsp. lactis obtained from Brazilian dairy production environments. LWT - Food Science and Technology, v. 124, p. 109146, 2020. https://doi.org/10.1016/j.lwt.2020.109146
Costa, C.; Fusieger, A.; Andretta, M.; Camargo, A.C.; Carvalho, A.F.; Menezes, D.R.; Nero, L.A. Short communication: Potential use of passion fruit (Passiflora cincinnata) as a biopreservative in the production of coalho cheese, a traditional Brazilian cheese. Journal of Dairy Science, v. 103, p. 3082-3087, 2020. https://doi.org/10.3168/jds.2019-17791
Fusieger, A.; Perin, L.M.; Teixeira, C.G.; Carvalho, A.F.; Nero, L.A. The ability of Lactococcus lactis subsp. lactis bv. diacetylactis strains in producing nisin. Antonie Van Leeuwenhoek - International Journal of General and Molecular Microbiology, v. 113, p. 651-662, 2020. https://doi.org/10.1007/s10482-019-01373-6
Fusieger, A.; Martins, M.C.F.; Freitas, R.; Nero, L.A.; Carvalho, A.F. Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches. Brazilian Journal of Microbiology, v. 51, p. 313-321, 2020. https://doi.org/10.1007/s42770-019-00182-3
Dias, M.R.S.; Fusieger, A.; Motta, A.S. Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures. Revista do Instituto de Laticínios Cândido Tostes, v. 74, p. 197-208, 2019. https://doi.org/10.14295/2238-6416.v74i1.725
Posters Presentation and Abstracts Published in Conference Proceedings
Costa, C. F.; Fusieger, A.; Andretta, M.; Camargo, A. C.; Carvalho, A. F.; Menezes, D.R.; Nero, L.A. Ação antimicrobiana e coagulante da folha do Umbuzeiro (Spondias tuberosa) em
Queijo Coalho Caprino. In: II Congresso Internacional Interdisciplinar em Extensão Rural e Desenvolvimento, 2019, 04-07 December, Juazeiro, BA, Brazil. ISBN 978-65-86090-54-3.
Fusieger, A.; Andretta, M.; Almeida, T. T.; Ferreira, L. R.; Carvalho, A. F.; Yamatogi, R. S.; Nero, L. A. Serro artisanal cheese produced in Brazil has a microbial safety status for consumers. In: 30º Congresso Brasileiro de Microbiologia, 2019, 06-09 October, Maceió, AL, Brazil. ISSN 2176-414X.
Fusieger, A.; Freitas, R.; Andretta, M.; Martins, M.C.F.; Nero, L.A.; Carvalho, A.F. Biodiversity and genetic diversity of Lactococcus lactis subsp. lactis strains obtained from dairy environment. In: 30º Congresso Brasileiro de Microbiologia, 2019, 06-09 October, Maceió, AL, Brazil. ISSN 2176-414X.
Fusieger, A.; Martins, M.C.F.; Teixeira, C.G.; Freitas, R.; Nero, L.A.; Carvalho, A.F. Diversidade genética de Lactococcus lactis subsp. lactis isolados de fontes lácteas e não lácteas. In: XXI Encontro Nacional e VII Congresso Latino Americano de Analistas de Alimentos - ENAAL, 2019, 26-30 May, Florianópolis, SC, Brazil. e-ISSN 1111-1111, code: 488.
Fusieger, A.; Speroni, C.S.; Bender, A.B.B.; Moro, K.I.B.; Morais, D.P.; Schmitt, J.; Pauletto, R. Avaliação da qualidade físico-química de méis artesanais da região noroeste do Rio Grande do Sul. In: XXI Encontro Nacional e VII Congresso Latino Americano de Analistas de Alimentos - ENAAL, 2019, 26-30 May, Florianópolis, SC, Brazil. e-ISSN 1111-1111, code: 176.
Fusieger, A.; Perin, L.M.; Andretta, M.; Freitas, R.; Carvalho, A.F.; Nero, L.A. Genetic diversity and NaCl resistance of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy-related samples. In: XXI Encontro Nacional e VII Congresso Latino Americano de Analistas de Alimentos - ENAAL, 2019, 26-30 May, Florianópolis, SC, Brazil. e-ISSN 1111-1111, code: 489.
Teixeira, C.G.; Martins, E.; Fusieger, A.; Freitas, R.; Lima, T.S.; Lopes, J.O.; Nascimento, L.G.L.; Carvalho, A.F. Technological potential of Weissella strains isolated from artisanal cheeses from different regions of Brazil. In: XXI Encontro Nacional e VII Congresso Latino Americano de Analistas de Alimentos - ENAAL, 2019, 26-30 May, Florianópolis, SC, Brazil. e-ISSN 1111-1111, code: 536.
Fusieger, A.; Perin, L.M.; Carvalho, A.F.; Nero, L.A. Nisin production by a wild strain of Lactococcus lactis subsp. lactis bv. diacetylactis (SBR4) obtained from a dairy environment. In: European Symposium on Food Safety - IAFP, 2019, 24-26 April, Nantes, France. IAFP's European Symposium on Food Safety, v. 1, p. 98-98, 2019.