Rosane Freitas Schwan


Affiliation: Universidade Federal de Lavras
Country: Brazil


  1. Avila C, Carvalho B, Pinto J, Duarte W, Schwan R. The use of Lactobacillus species as starter cultures for enhancing the quality of sugar cane silage. J Dairy Sci. 2014;97:940-51 pubmed publisher
    ..Strains UFLA SIL51 and SIL52 are recommended as starter cultures for sugar cane silage. ..
  2. Batista N, Ramos C, de Figueiredo Vilela L, Dias D, Schwan R. Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains. Braz J Microbiol. 2019;: pubmed publisher
    ..1 to 3.8 and produced 8.1 g/L lactic acid, at 6 h of fermentation. The L. lactis CCMA 0415 was reported as a starter culture in fermented products based on cereals, roots, and tubers. ..
  3. Menezes A, Ramos C, Cenzi G, Melo D, Dias D, Schwan R. Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods. Probiotics Antimicrob Proteins. 2019;: pubmed publisher
    ..These results are important insights for characterization of novel probiotic yeast strains as well as to aggregate functional value to these food products. ..
  4. Kamda A, Ramos C, Fokou E, Duarte W, Mercy A, Germain K, et al. In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons. Int J Food Microbiol. 2015;192:58-65 pubmed publisher
    ..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. ..
  5. Ramos C, Dias D, Miguel M, Schwan R. Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation. Food Res Int. 2014;64:908-918 pubmed publisher
    ..The inoculation accelerated the fermentation and the hybrid characteristics influenced on the fermentation requiring particular management. ..
  6. Menezes A, Ramos C, Dias D, Schwan R. Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages. Food Res Int. 2018;111:187-197 pubmed publisher
    ..Therefore, probiotic beverages were successfully obtained by maize fermentation inoculated with co-culture of S. cerevisiae (CCMA 0731 or CCMA 0732) and L. paracasei LBC-81. ..
  7. Evangelista S, Miguel M, Silva C, Pinheiro A, Schwan R. Microbiological diversity associated with the spontaneous wet method of coffee fermentation. Int J Food Microbiol. 2015;210:102-12 pubmed publisher
    ..Evaluating the microbiota in these two regions was important in improving the knowledge of the microbial species present during coffee wet fermentation in Brazil. ..
  8. Ramos C, de Sousa E, Ribeiro J, Almeida T, Santos C, Abegg M, et al. Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation. Food Microbiol. 2015;49:182-8 pubmed publisher
    ..delbrueckii, P. exigua, and Bacillus species identified in this work displayed all of these properties and are potential strains for use as starter culture in cassava fermented food. ..
  9. Puerari C, Magalhães Guedes K, Schwan R. Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians. Food Microbiol. 2015;46:210-7 pubmed publisher
    ..This study is important for promoting the appreciation of and safeguarding this Brazilian indigenous beverage as an immaterial cultural heritage. ..

More Information


  1. Resende L, Pinheiro L, Miguel M, Ramos C, Vilela D, Schwan R. Microbial community and physicochemical dynamics during the production of 'Chicha', a traditional beverage of Indigenous people of Brazil. World J Microbiol Biotechnol. 2018;34:46 pubmed publisher
    ..Weissella confusa and W. cibaria were detected in the final product (after 36 h of fermentation), W. confusa is often classified as probiotic and deserve further application studies. ..
  2. Viana R, Magalhães Guedes K, Braga R, Dias D, Schwan R. Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis. Braz J Microbiol. 2017;48:592-601 pubmed publisher
    ..This step will save energy demand and investment. This is the first study to produce apple vinegar using kefir grains. ..
  3. Ribeiro L, Miguel M, Evangelista S, Martins P, van Mullem J, Belizario M, et al. Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage. Food Res Int. 2017;92:26-32 pubmed publisher
    ..Strain CCMA 0543 was the most suitable as an inoculant due to its enhanced persistence during the process and number of volatile compounds produced. ..
  4. Freire A, Ramos C, Schwan R. Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast. Food Res Int. 2015;76:787-795 pubmed publisher
    ..This study demonstrated co-cultures of yeasts and LAB had the ability to improve the aroma profile of the final product and the safety of the product by lowering the pH. ..
  5. Magalhães da Veiga Moreira I, de Figueiredo Vilela L, da Cruz Pedroso Miguel M, Santos C, Lima N, Freitas Schwan R. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor. Molecules. 2017;22: pubmed publisher
    ..i>Saccharomyces cerevisiae UFLA CCMA 0200, Lactobacillus plantarum CCMA 0238, and Acetobacter pasteurianus CCMA 0241 are proposed as starter cultures for cocoa fermentation. ..
  6. Visintin S, Ramos L, Batista N, Dolci P, Schwan F, Cocolin L. Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation. Int J Food Microbiol. 2017;257:31-40 pubmed publisher
    ..The application of starter cultures did change the aroma profile of the resulting chocolate as determined by GC-MS; in some case the differences observed had a significantly impact on the consumer perception of the chocolates. ..
  7. Freire A, Ramos C, Schwan R. Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages. Food Res Int. 2017;100:698-707 pubmed publisher
    ..This is an important step in the commercial production of alternative beverages from common food substrates for consumers. ..
  8. Batista N, de Andrade D, Ramos C, Dias D, Schwan R. Antioxidant capacity of cocoa beans and chocolate assessed by FTIR. Food Res Int. 2016;90:313-319 pubmed publisher
    ..94), indicating that the FTIR technique represents a fast and reliable tool to evaluate TPC and TAC in cocoa beans and chocolate. ..
  9. Martinez S, Bressani A, Miguel M, Dias D, Schwan R. Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures. Food Res Int. 2017;102:333-340 pubmed publisher
    ..The bucket method favored the permanence of the microorganisms during coffee processing, especially the treatment inoculated with S. cerevisiae...
  10. Freire A, Ramos C, da Costa Souza P, Cardoso M, Schwan R. Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast. Int J Food Microbiol. 2017;248:39-46 pubmed publisher
    ..Therefore, a nondairy fermented beverage was successfully obtained, and the co-culture of LAB and T. delbrueckii could increase the product's functional properties. ..