Ana Lúcia Barretto Penna

8PUBLICATIONS
22CO-AUTHORS
Food packaging, preservation and processingFood properties (incl. characteristics and health benefits)Non-genetically modified uses of biotechnologyInnate immunityMicrobial genetics
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Publications (8)

|Nov 13, 2025
Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages.

Marcello Lima Bertuci, Camila Vespúcio Bis Souza, Carlos Alberto Alves

|Oct 05, 2023
The Impact in Intestines and Microbiota in BALB/c Mice Through Consumption of Milk Fermented by Potentially Probiotic Lacticaseibacillus casei SJRP38 and Limosilactobacillus fermentum SJRP43.

Bruna Maria Salotti de Souza, Luiz Henrique Alves Guerra, Giovanna Rossi Varallo

|Aug 12, 2023
Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk.

Taís Fernanda Borgonovi, Joanna Ivy Irorita Fugaban, Jorge Enrique Vazquez Bucheli

|Aug 26, 2022
Detection of Intestinal Dysbiosis in Post-COVID-19 Patients One to Eight Months after Acute Disease Resolution.

Alexandre Soares Ferreira-Junior, Tais Fernanda Borgonovi, Larissa Vedovato Vilela De Salis

|Oct 18, 2021
Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production.

Luana Faria Silva, Juliano De Dea Lindner, Tássila Nakata Sunakozawa

|Aug 07, 2021
Artisanal Brazilian Cheeses-History, Marketing, Technological and Microbiological Aspects.

Ana Lucia Barretto Penna, Mirna Lucia Gigante, Svetoslav Dimitrov Todorov

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Frequent Collaborators

4 joint publications

Svetoslav Dimitrov Todorov

2 joint publications

Wilhelm Heinrich Holzapfel

1 joint publications

K Venema

1 joint publications

M L Chikindas