Whasley Ferreira Duarte

Summary

Affiliation: Universidade Federal de Lavras
Country: Brazil

Publications

  1. doi request reprint The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process
    Whasley Ferreira Duarte
    Department of Biology, Federal University of Lavras, CP 3037, Campus Universitario, CEP 37 200 000, Lavras, MG, Brazil
    Antonie Van Leeuwenhoek 103:175-94. 2013
  2. doi request reprint Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaça
    Whasley Ferreira Duarte
    Dept of Biology, Federal Univ of Lavras UFLA CP 3037 Campus Universitário, CEP 37 200 000 Lavras, MG, Brazil
    J Food Sci 76:C1307-18. 2011
  3. doi request reprint Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology
    Whasley Ferreira Duarte
    Dept of Biology, Federal Univ of Lavras UFLA, CP 3037 Campus Universitário, CEP 37 200 000 Lavras, MG, Brazil
    J Food Sci 76:C782-90. 2011
  4. doi request reprint Evaluation of a potential starter culture for enhance quality of coffee fermentation
    Cristina Ferreira Silva
    Department of Biology, Federal University of Lavras, Lavras, MG, CEP 37200 000, Brazil
    World J Microbiol Biotechnol 29:235-47. 2013
  5. pmc Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae
    Cíntia Lacerda Ramos
    Departamento de Biologia, Universidade Federal de Lavras, Lavras, MG, Brazil
    Braz J Microbiol 44:935-44. 2013
  6. doi request reprint In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons
    Aristide Guillaume Silapeux Kamda
    Laboratory for Food Sciences and Metabolism, Department of Biochemistry, University of Yaounde I, PO Box 812, Yaounde, Cameroon Department of Biology, Federal University of Lavras UFLA, Campus Universitario, 37 200 000 Lavras, MG, Brazil
    Int J Food Microbiol 192:58-65. 2015
  7. doi request reprint Screening of Lactobacillus isolated from pork sausages for potential probiotic use and evaluation of the microbiological safety of fermented products
    Francesca Silva Dias
    Department of Biology, Federal University of Lavras, 37 200 000 Lavras, Minas Gerais, Brazil
    J Food Prot 76:991-8. 2013
  8. doi request reprint Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production
    Whasley Ferreira Duarte
    Department of Biology, Federal University of Lavras UFLA, Lavras, Minas Gerais, 37200 000, Brazil
    J Ind Microbiol Biotechnol 36:557-69. 2009
  9. doi request reprint Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds
    Verónica Alejandra Bonilla-Hermosa
    Department of Biology, Federal University of Lavras UFLA, CP 3037 Campus Universitário, CEP 37 200 000 Lavras, MG, Brazil
    Bioresour Technol 166:142-50. 2014
  10. doi request reprint Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians
    Ana Luiza Freire
    Department of Biology, Federal University of Lavras, Lavras, MG, 37200 000, Brazil
    World J Microbiol Biotechnol 30:567-77. 2014

Collaborators

  • Rosane Freitas Schwan
  • Cíntia Lacerda Ramos
  • Disney Ribeiro Dias
  • Ana Luiza Freire
  • Aristide Guillaume Silapeux Kamda
  • Verónica Alejandra Bonilla-Hermosa
  • Francesca Silva Dias
  • Cristina Ferreira Silva
  • Elie Fokou
  • Achu Mercy
  • Kansci Germain
  • Euziclei Gonzaga de Almeida
  • Danielle Marques Vilela
  • Cecília de Souza Cordeiro
  • Marianna Rabelo Rios Martins Santos
  • Elis Cristina Araujo Eleutherio
  • Eduardo Mendes Ramos

Detail Information

Publications10

  1. doi request reprint The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process
    Whasley Ferreira Duarte
    Department of Biology, Federal University of Lavras, CP 3037, Campus Universitario, CEP 37 200 000, Lavras, MG, Brazil
    Antonie Van Leeuwenhoek 103:175-94. 2013
    ..cerevisiae culture. The use of the non-Saccharomyces strain P. caribbica UFLA CAF733 in co-culture with S. cerevisiae UFLA CA11 may therefore be an interesting means by which to improve the quality of cachaça...
  2. doi request reprint Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaça
    Whasley Ferreira Duarte
    Dept of Biology, Federal Univ of Lavras UFLA CP 3037 Campus Universitário, CEP 37 200 000 Lavras, MG, Brazil
    J Food Sci 76:C1307-18. 2011
    ..The sensory analysis, performed using the Mann-Whitney test, revealed that cachaça produced by co-inoculation differed from that produced by UFLA CA11 in taste and aroma...
  3. doi request reprint Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology
    Whasley Ferreira Duarte
    Dept of Biology, Federal Univ of Lavras UFLA, CP 3037 Campus Universitário, CEP 37 200 000 Lavras, MG, Brazil
    J Food Sci 76:C782-90. 2011
    ..The group of panelists between the ages of 25 and 53 y old generally gave high marks for appearance in the principal component analysis...
  4. doi request reprint Evaluation of a potential starter culture for enhance quality of coffee fermentation
    Cristina Ferreira Silva
    Department of Biology, Federal University of Lavras, Lavras, MG, CEP 37200 000, Brazil
    World J Microbiol Biotechnol 29:235-47. 2013
    ..S. cerevisiae UFLACN727, P. guilliermondii UFLACN731 and C. parapsilosis UFLACN448 isolates are promising candidates to be tested in future studies as coffee starter cultures...
  5. pmc Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae
    Cíntia Lacerda Ramos
    Departamento de Biologia, Universidade Federal de Lavras, Lavras, MG, Brazil
    Braz J Microbiol 44:935-44. 2013
    ..Therefore, the study of the biodiversity of yeasts from different environmental can reveal strains with desired characteristics to industrial applications...
  6. doi request reprint In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons
    Aristide Guillaume Silapeux Kamda
    Laboratory for Food Sciences and Metabolism, Department of Biochemistry, University of Yaounde I, PO Box 812, Yaounde, Cameroon Department of Biology, Federal University of Lavras UFLA, Campus Universitario, 37 200 000 Lavras, MG, Brazil
    Int J Food Microbiol 192:58-65. 2015
    ..The LP+PA+TD association seemed to be appropriate to ferment C. mannii cotyledons. It was able to control the Enterobacteriaceae population, and achieved high concentrations of esters and low concentrations of aldehydes and ketones...
  7. doi request reprint Screening of Lactobacillus isolated from pork sausages for potential probiotic use and evaluation of the microbiological safety of fermented products
    Francesca Silva Dias
    Department of Biology, Federal University of Lavras, 37 200 000 Lavras, Minas Gerais, Brazil
    J Food Prot 76:991-8. 2013
    ..A cocktail of these 10 Lactobacillus isolates with potential probiotic properties was inoculated into pork sausage and inhibited the growth of L. monocytogenes...
  8. doi request reprint Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production
    Whasley Ferreira Duarte
    Department of Biology, Federal University of Lavras UFLA, Lavras, Minas Gerais, 37200 000, Brazil
    J Ind Microbiol Biotechnol 36:557-69. 2009
    ..Based on the characteristics of the pulp and acceptance in the sensory analysis, gabiroba fruits showed good potential for use in the production of fermented beverage...
  9. doi request reprint Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds
    Verónica Alejandra Bonilla-Hermosa
    Department of Biology, Federal University of Lavras UFLA, CP 3037 Campus Universitário, CEP 37 200 000 Lavras, MG, Brazil
    Bioresour Technol 166:142-50. 2014
    ..Such results indicate that coffee residues show an excellent potential as substrates for production of value-added compounds. H. uvarum demonstrated high fermentative capacity using these residues...
  10. doi request reprint Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians
    Ana Luiza Freire
    Department of Biology, Federal University of Lavras, Lavras, MG, 37200 000, Brazil
    World J Microbiol Biotechnol 30:567-77. 2014
    ..This is the first time that the microbial dynamics and physicochemical parameters were investigated in the yakupa beverage and it may contribute to the future selection of starter cultures to perform yakupa fermentations...