Publications by authors named "Danielle M Vilela"

Background: Vaccination is a fundamental part of all levels-local to worldwide-of public health, and it can be considered one of humanity's greatest achievements in the control and elimination of infectious diseases. Teaching immunization and vaccination can be monotonous and tiring. It is necessary to develop new approaches for teaching these themes in nursing school.

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The microbial community of artisanal corn fermentation called Chicha were isolated, purified and then identified using protein profile by Matrix Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF) and confirmed by partial ribosomal gene sequencing. Samples from Chicha beverage were chemically characterized by gas and liquid chromatography (HPLC and GC-MS). Aerobic mesophilic bacteria (AMB) (35.

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The coffee fermentation is characterized by the presence of different microorganisms belonging to the groups of bacteria, fungi and yeast. The objectives of this work were to select pectinolytic microorganisms isolated from coffee fermentations and evaluate their performance on coffee pulp culture medium. The yeasts and bacteria isolates were evaluated for their activity of polygalacturonase (PG), pectin lyase (PL) and pectin methylesterase (PME) and metabolites production.

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The residue (vinasse) formed during the distillation of bio-ethanol and cachaça, a traditional rum-type spirit produced from sugar-cane in Brazil, is highly harmful if discharged into the environment due to high values of COD and BOD. One possibility for minimizing the impact of vinasse in soils and waters is to use the residue in the production of microbial biomass for use as an animal feed supplement that will provide high levels on nitrogen (>9% d.m.

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Article Synopsis
  • - The study focused on identifying the microbial community found in semi-dry processed coffee from Coffea arabica L. in southern Minas Gerais, Brazil, using advanced techniques like PCR-DGGE and phenotypic characterization.
  • - During the coffee processing, the research reported significant variations in microbial populations, with specific dominant bacteria (like Bacillus subtilis and E. coli) and yeasts (such as Pichia anomala) identified across different stages.
  • - The application of polyphasic methods improved the understanding of the natural microbiota in coffee, revealing a diverse range of microorganisms, including the prevalent Aspergillus genus among filamentous fungi.
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