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Food Microbial Tecnology

 

Cidália Peres, Collaborator
Investigadora Principal com Habilitação, INRB, IP
PhD 2004 in Food Technology and Biotechnology (Eq.), INIA
cperes@itqb.unl.pt

 


Research Interests

Probiolives

Probiotic olives

The main concept of the PROBIOLIVE - GA 24347 project is the production of olives, fermented with probiotic bacteria, isolated among the lactic acid bacteria colonizing the olive surface to act as starters in adequate amounts to improve consumer’s health. At the same time a better control of the fermentation process, early detection of faulty fermentation and spoilage and assessment of the time needed for fermentation completion will be achieved by monitoring the quality indices (e.g. volatiles) throughout the process with the use of advanced and emerging instruments (electronic nose) and tools (mathematical models).
A post-doc project ‘Elucidation and optimization of probiotic features of adventitious strains in olive brines and associated delivery systems’ [SFRH/BPD/67089/2009], Fundação para a Ciência e a Tecnologia, Portugal, has the goal of the functional product production containing Egyptian probiotic bacteria in adequate amounts to improve consumer’s health, without altering the quality characteristics of fermented olives.

New Protection

The overall objective of PTDC/AGR-ALI/117658/2010 Project is to generate fundamental knowledge on, and confirm applicability of adventitious lactic acid bacteria strains isolated from olive fermentation for eventual rational design of probiotic brined olives and olive pastes.

Bioactive peptides and human health

The plan of the post-doc project ‘Advanced studies on generation and activity of bioactive peptides from dairy sources’ [SFRH/BPD/64537/2009] Fundação para a Ciência e a Tecnologia, Portugal are the aim to generate potentially bioactive peptides from milk and whey proteins, via wild Lactobacillus strains obtained from several dairy ecological niches, and perform their overall characterization, including antimicrobial and anticarcinogenic (as triggered by aflatoxins) effects.

 

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Group Members

  • Adrián Hernández-Mendoza, post doc researcher
  • Mohamed Hassan, post doc researcher
  • Cátia Peres, PhD student
  • Liliana Moreira, Master student
  • Marta Alves, Master student
  • Cláudia Neves, High Technician
  • Luis Catulo, High Technician
     

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Selected Publications

  1. Peres C. M., Hernandez-Mendonza A., Peres C., Malcata F. X. Table olives: a natural vehicle of health-promoting bacteria and bioactive compounds. In © Nova Science Publishers, Inc. 400 Oser Avenue, Suite 1600Hauppauge, NY11788Tel: 631- 231-7269, Fax: 631-231-8175Web: www.novapublishers.com (by invitation-in press)
  2. Peres C. M., Peres C., Hernandez-Mendoza A., Xavier Malcata F. 2012. Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria - With an emphasis on table olives Plant-derived probiotic bacteria: application in table olives – review. Trends in Food Science and Technology, 26(1), 31-42 doi:10.1016/j.tifs.2012.01.006
  3. Santos F. L., Mondragão-Rodrigues F., Cordeiro A. M., Peres C. 2012. Following olive footprints in Portugal. ISHS Scripta Olive Book, Following Olive Footprints - Cultivation and Culture, Folk and History, Traditions and Uses ISHS Scripta Series. Pg. 320-330. http://www.ishs.org/pub/scripta.htm
  4. Peres C.M., Peres C., Malcata F. X. 2012. Food Supply: economics, sustainability and environmental effects, In Agricultural Research Updates. Vol 2., Ch. 3, pp. 1-60. Columbus, F. (Ed), Barbara P. Hendriks (Eds). ©Nova Science Publishers, Hauppauge NY, USA
  5. Silva T., Reto M., Sol M., Peito A., Peres C. M., Peres C., Xavier Malcata F. 2011. Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior - LWT - Food Sci. Technol. 44, 1349-1354
  6. Ghabbour N., Lamzira Z., Thonart P., Peres C., Markaoui M., Asehraou A. 2011. Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives. Grasas y Aceites 61(1), 84-89
  7. Peres C. 2011. O papel das bactérias lácticas da azeitona nas características funcionais do produto final. In Agrorrural: Contributos Científicos. Cp. I. Competitividade, Qualidade e Segurança. Pg. 82-91. INRB, IP/INCM, SA (Eds)
     

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Microbiologia (PT)

Food Microbial Technology

No contexto das tendências actuais de desenvolvimento de alimentos funcionais e no âmbito do projecto Europeu Probiolives e de um projecto FCT de pós-doutoramento, tem vindo a ser avaliado o potencial probiótico das bactérias lácticas da azeitona de mesa, em Portugal e no Egipto, tendo em conta a composição e as características físicas da azeitona, enquanto veículo de suporte de probióticos para desenvolvimento de azeitona probiótica. No âmbito de um projecto FCT de post-doutoramento, avalia-se a capacidade de produção de péptidos bioactivos por bactérias lácticas com origem na matriz leite e derivados, bem como os mecanismos de acção na saúde, em particular o efeito anticarcinogenénico. O projecto NEW PROTECTION da FCT estuda os parâmetros probióticos e mecanismos associados de duas estirpes de Lactobacillus spp. já identificadas e seleccionadas.

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