Luana Virginia Souza
Tutor: Antonio Fernandes Carvalho
2022-2025: PhD course in Agricultural, Food and Environmental Science, Department of Agriculture, Food and Environment (Di3A), University of Catania with cotutelle on PhD course in Veterinary Medicine – University of Viçosa, Minas Gerais. Brazil. Thesis: “Technological potential of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus strains strains focusing on the metabolomic analysis and their potential use as a bioprotective culture”.
2019-2022: PhD course in Food Science and Technology, Federal University of Viçosa, Minas Gerais. Brazil. Supervisors: Prof. Antônio Fernandes de Carvalho and Evandro Martins. Thesis: “Fungal biodiversity in dairy industry and antifungal activity of lactic acid bacteria in cheese matrix”.
2018: Research Grant: Innovation Link. Technological Center for Regional Development of Viçosa (Centev), Minas Gerais. Brazil. Main works carried out: Conducting interactions between companies in the agrarian area and with researchers from the University of Viçosa for public-private partnerships.
2015-2017: Master’s Degree in Food Science and Technology, Federal University of Viçosa; Supervisor: Prof. Regina Célia Santos Mendonça. Degree thesis: “Activity of bacteriophages and silver nanoparticles on biofilms of Salmonella Enteritides”.
2014-2015: Analyst and Quality Control Assistant at Globalfruit Industry and Commerce.Visconde do Rio Branco, Minas Gerais. Brazil. Consultancy in food quality Sebrae-Brasil.
2010-2014: Bachelor’s Degree in Dairy Technology, Federal Institute of Education, Science and Technology of Southeast Minas Gerais, Rio Pomba Campus, Minas Gerais. Brazil. Advisor: Prof. Maurílio Lopes Martins. Scientific initiation title: “Characterization of the contaminating microbiota and the sensorial quality of ultra high temperature (UHT) milk and proposition of alternatives to improve its quality. Degree thesis: “Microbiological and physical-chemical quality of raw milk destined for UHT milk processing and its correlation with the quality of this product”.
Articles
Fusieger, A., de Jesus Silva, S. R., da Silva, R. R., Camargo, A. C., Honorato, J. A., Teixeira, C. G., Souza, L.V.; Caggia, C.; Nero, L.A and de Carvalho, A. F. (2023). Bactericidal and bacteriostatic effects of sodium polyphosphate emulsifying salts on selected targets in processed cheese. Food Control, 109580. https://doi.org/10.1016/j.foodcont.2022.109580
Souza, L. V., Rodrigues, R. D. S., Fusieger, A., da Silva, R. R., de Jesus Silva, S. R., Martins, E., Machado, S.G.; Caggia, C.; Randazzo, C.L. and de Carvalho, A. F. (2023). Diversity of Filamentous Fungi Associated with Dairy Processing Environments and Spoiled Products in Brazil. Foods, 12(1), 153. https://doi.org/10.3390/foods12010153
Souza, L. V., Martins, E., Moreira, I. M. F. B., & de Carvalho, A. F. (2022). Strategies for the Development of Bioprotective Cultures in Food Preservation. International Journal of Microbiology, 2022. https://doi.org/10.1155/2022/6264170
Fusieger, A., da Silva, R. R., de Jesus Silva, S. R., Honorato, J. A., Teixeira, C. G., Souza, L. V., Magalhaes, I.N.S.; Costa, N.A.S.; Walter, A.; Nero, L.A.; Caggia, C and de Carvalho, A. F. (2022). Inhibitory activity of an emulsifying salt polyphosphate (JOHA HBS®) used in processed cheese: An in vitro analysis of its antibacterial potential. LWT, 167, 113777. https://doi.org/10.1016/j.lwt.2022.113777
Souza, L. V., Leal, D. A., da Costa, T. R., & Mendonça, R. C. S. (2020). Characterization of silver nanoparticles and evaluation of their antimicrobial effect on Salmonella. Research, Society and Development, 9(9), e103996435-e103996435. https://doi.org/10.33448/rsd-v9i9.6435
Pinto, C.L.O.; Souza, L.V.; Meloni, V.A.; Batista, C.S.; Silva, R.; Martins, E.M.; Cruz, A.G.; Martins, M.L. Microbiological quality of Brasilian UHT milk, Identification and spoilage potential os spore forming bacteria. International Journal of Dairy Technology, 71, 20-26. https://doi.org/10.1111/1471-0307.12339
Conference abstracts
Silva, R.R.; Honorato, J.A.; Fusieger, A.; Teixeira, C.G.; Silva, S.R.J.; Pena, M.L.; Souza, L.V.; Simoncello, B.A.; Andretta, M.; Carvalho, A.F. (2021). Influence of culture media on the inactivation of Bacillus spp. in processed cheese: in vitro evaluation. In: 31º Congresso Brasileiro de Microbiologia. On-line.
Teixeira, C.G.; Silva, R.R.; Nascimento, L.G; Souza, L.V.; Martins, E.; Carvalho, A.F. (2020). Influência do encapsulamento de nisina sobre a multiplicação de Listeria monocytogenes ATCC 7644 em leite. In: 65º Congresso Internacional de Gastronomia. On-line.
Souza, L.V.; Silva, R.R.; Nascimento, L.G; Teixeira, C.G.; Martins, E.; Carvalho, A.F. (2020). Queijo Minas Frescal adicionado de Nisina e avaliação do seu efeito inibitório sobre Listeria monocytogenes ATCC 7644. In: 65º Congresso Internacional de Gastronomia. On-line.