Docente
Patricia Alexandra Batista Branco

Resume

Patricia Branco completed a European PhD (Portugal/Denmark) in Food Engineer in 2018 by Instituto Superior de Agronomia, the University of Lisbon, She has a master's degree in Molecular Biology completed in 2011 by Egas Moniz Higher School of Health and a Bachelor's degree in Biotechnology Engineering completed in 2008 by Faculty of Engineering, Universidade Lusófona (ULHT). Published 15 articles in Scopus-indexed journals. Organized 3 events. She supervised 5 thesis of biotechnology and biology students. She is the author of 4 e-books. Received 1 scientific award for the best research paper by the International Union of Microbiological Societies. She participated as a postdoctoral researcher in 3 projects. She coordinates a scientific project at LEAF. She works in the area of molecular biology, spoilage food microorganisms, foodborne pathogens, biocides, and fuel-ethanol fermentations. In her professional activities interacted with 51 national and international scientists with different areas of expertise in co-authorship of scientific papers. In her curriculum, the most frequent terms in the context of scientific, technological, and artistic-cultural output are antimicrobial peptides; wine microbial interactions; spoilage microorganisms, fermented food, and beverages; genetic engineer; molecular methods to identify microorganisms; foodborne pathogens; biodeterioration; eco-friendly biocides and biopreservatives.

Graus

• Doutoramento
  Food Engineer
• Mestrado
  Molecular Biology in Health
• Licenciatura
  Biotechnology Engineering

Publicações

Artigo em revista

• 2022-07-11, Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Winery Environments, Fermentation
• 2022-05-17, Evaluation of the biocontrol potential of a commercial yeast starter against fuel-ethanol fermentation contaminants, Fermentation
• 2022-02-24, Design and experimental evaluation of a new RNA-FISH probe to detect and identify Paenibacillus sp., Applied sciences
• 2021-12, Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxide, Microorganisms
• 2020-02, A simple procedure for detecting Dekkera bruxellensis in wine environment by RNA-FISH using a novel probe, International Journal of Food Microbiology
• 2019-06-14, An important step forward for the future development of an easy and fast procedure for identifying the most dangerous wine spoilage yeast, Dekkera bruxellensis, in wine environment, Microbial Biotechnology
• 2019, Biocontrol of Brettanomyces/Dekkera bruxellensis in alcoholic fermentations using saccharomycin-overproducing Saccharomyces cerevisiae strains, Applied Microbiology and Biotechnology
• 2018-03-13, Effect of GAPDH-derived antimicrobial peptides on sensitive yeasts cells: membrane permeability, intracellular pH and H+-influx/-efflux rates, FEMS YEAST RESEARCH
• 2017-08-09, Antimicrobial properties and death-inducing mechanisms of saccharomycin, a biocide secreted by Saccharomyces cerevisiae, Applied Microbiology and Biotechnology
• 2017-04-25, Saccharomyces cerevisiae accumulates GAPDH-derived peptides on its cell surface that induce death of non-Saccharomyces yeasts by cell-to-cell contact, FEMS Microbiology Ecology
• 2015-06-24, Cell-to-cell contact and antimicrobial peptides play a combined role in the death of Lachanchea thermotolerans during mixed-culture alcoholic fermentation with Saccharomyces cerevisiae, FEMS Microbiology Letters
• 2015, Antimicrobial peptides (AMPs) produced by Saccharomyces cerevisiae induce alterations in the intracellular pH, membrane permeability and culturability of Hanseniaspora guilliermondii cells, International Journal of Food Microbiology
• 2014, Identification of novel GAPDH-derived antimicrobial peptides secreted by Saccharomyces cerevisiae and involved in wine microbial interactions, Applied Microbiology and Biotechnology
• 2012, Survival rate of wine-related yeasts during alcoholic fermentation assessed by direct live/dead staining combined with fluorescence in situ hybridization, International Journal of Food Microbiology
• 2011, Genetic diagnosis of hypertrophic cardiomyopathy using mass spectrometry DNA arrays and high resolution melting, Revista Portuguesa de Cardiologia

Tese / Dissertação

• 2018-01-18, Doutoramento, Purification and biochemical/molecular characterisation of antimicrobial peptides produced by Saccharomyces cerevisiae and evaluation of their mode of action
• 2011-04-29, Mestrado, Analysis and quantification of yeasts and bacteria by classical and molecular methods in alcoholic fermentations

Artigo em conferência

• Dominance of Saccharomyces cerevisiae in wine fermentations: secretion of antimicrobial peptides and microbial interactions 
• 2017-12-29, A novel Dekkera bruxellensis RNA-FISH probe: design and evaluation, 4th World Congress and Expo on Applied Microbiology
• 2017-12-01, RNA-FISH for investigating Cultural Heritage Microbiology-Autofluorescence of the materials and fluorophores selection

Resumo em conferência

• 2018-04-10, Aplicação da técnica Hibridação In Situ Fluorescente (FISH) em microrganismos que deterioram o Património Cultural, Jornadas departamento de Quimica
• 2017-12-07, Fluorophore´s role on the reliability of microorganism detection by Fluorescence In Situ Hybridisation (FISH), Microbiotec
• 2017-11, RNA-FISH for investigating Cultural Heritage Microbiology-Autofluorescence of the materials and fluorophores selection, 4th World Congress and Expo on Applied Microbiology
• 2013-12-06, Saccharomyces cerevisiae and Dekkera bruxellensis interactions in alcoholic fermentations: growth and 4-ethylphenol production, Microbiotec

Poster em conferência

• 2021-11-23, Over-expression of AMPs in industrial Saccharomyces cerevisiae strains as a biocontrol approach for fuel ethanol fermentations: cloning strategy and characterization, Microbiotec
• 2021-11-23, Antimicrobial peptides of Saccharomyces cerevisiae – a proteomic study, Microbiotec
• 2021-09-05, Conjugated effect of saccharomycin and SO2 on Brettanomyces/Dekkera bruxellensis growth/survival in simulated wines, XV Encontro de Química dos Alimentos
• 2021-08-23, Evaluation of the biocontrol potential of a commercial yeast starter against fuel-ethanol fermentation contaminants, International Congress on Yeasts (ICY)
• 2018-05-17, A novel Rhodotorula sp. RNA-FISH probe for the identification of this artwork’s biodeterioration agent, Web of knowledge
• 2017-11-29, A novel Dekkera bruxellensis RNA-FISH probe: design and evaluation, 4th World Congress and Expo on Applied Microbiology 2017
• 2016-11, GAPDH-derived AMPs affect the pH homeostasis of sensitive yeast cells by decreasing the H+-ATPase membrane activity, 6th Conference on Physiology of Yeast and Filamentous Fungi
• 2016-07-04, Expression of the GAPDH-derived AMPs on S. cerevisiae and evaluation of their biopreservative potential on wine fermentations, Encontro Ciência 2016
• 2014-07-11, Antimicrobial properties of GAPDH-derived AMPs secreted by Saccharomyces cerevisiae and death-inducing mechanisms (apoptosis/necrosis), XX Jornadas das Leveduras Professor Nicolau Van Uden
• 2014-06-04, GAPDH-derived AMPs secreted by Saccharomyces cerevisiae: mode of action and antimicrobial properties. , 4th International Symposium on Antimicrobial Peptides
• 2013-10-23, Antimicrobial peptides from Saccharomyces cerevisiae induce physiological changes in Hanseniaspora guilliermondii, 2nd International Conference on Microbial Diversity
• 2013-03-15, Quantification of Viable Wine Yeasts by Direct Live/Dead Staining Combined with Fluorescence in situ Hybridisation., 3º Encontro de biologia molecular
• 2011-12-01, Optimization of Live/Dead Staining combined with FISH method for quantification of yeasts in alcoholic fermentation, Microbiotec
• 2011-12-01, Carob Pulp as Feedstock for Bioethanol Production, Microbiotec
• 2011-03-18, Quantification of Oenococcus oeni by Direct Live/Dead Staining (LDS) and fluorescence in situ hybridization (FISH) during malolactic fermentations, 1º Encontro de Biologia Molecular em Saúde