Federal University of Mato Grosso
MASTERS
We are a family owned and operated business.
Breno Martins Barros
Undergraduate course in Biological Sciences
Entry: 2015/01
Currently collaborates in research aimed at the use of endophytic bacteria in microbiological, chemical and physical-chemical analyzes for the bioremediation of mercury in the soil. With a project aimed at the bioremediation of mercury in plants of Sorghum (Sorghum bicolor cultivar BRS373) inoculated with endophytic bacteria
CV: http://lattes.cnpq.br/5196114114007914
We are a family owned and operated business.
Graduate students
We are a family owned and operated business.
Alan Cândido da Silva
PhD student in Biotechnology and Biodiversity Rede Pró-Centro-Oeste
http://redeprocentrooeste.org.br/
Entry: Selection 2015/1
Development of a Prototype on a Pilot Scale for Drying and Disinfesting of Brazil Nuts Induced by Microwave (2.45 GHz), with the objective of developing a prototype and the process on a pilot scale for drying and disinfesting Brazil nuts -brasil, induced by microwaves, aiming at greater efficiency in drying and promoting, in the same step, the sterilization of almonds allowing the development of nutraceutical derivatives, within the parameters established by ANVISA, contributing to the solution of the main bottleneck of its production chain .
http://lattes.cnpq.br/4073411142396847
We are a family owned and operated business.
Jaqueline Alves Senabio
Graduate Program in Biology and Biotechnology of Microorganisms - PPGBBM. State University of Santa Cruz- UESC
The project aims to evaluate the diversity and antimicrobial and antitumor activity of extracts of endophytic fungi isolated from the medicinal plant Hyptis suaveolens.
http://lattes.cnpq.br/4414741037704147
We are a family owned and operated business.
Adnaldo Junior Brilhante Lacerda
Graduate Program in Chemistry - UFMT
Study of the physical-chemical and microbiological characteristics and optimization of the production of indigenous fermented drink "Aluá" produced by the Arara Indians "aim to make the microbiological, physical-chemical and nutritional characterization of the fermented drink" Aluá ", produced by the Arara Indians of Rio Branco. Checking the different sources of raw material used, the type of substrate processing, the method of preparation and the use within the community.
http://lattes.cnpq.br/9415964507635800
We are a family owned and operated business.
Ricardo Cardoso
Graduate Program in Chemistry - UFMT
Several indigenous tribes make use of fermentation to produce food and drinks. This work aims to make the microbiological, physical-chemical and nutritional characterization of the fermented drink "caiçuma", produced by the Macaw Indians of Rio Branco.
