About this research group...

The Fermentation Solutions Research Group focuses on white biotechnology fermentation processes, on the resulting by-products and value-added biomolecules, using renewable sources of carbon and nutrients (e.g. sugarcane). The use of white biotechnology is essential for the future competitiveness of European industry, providing a sound technological base for a sustainable society and bioeconomy and for the development of bioindustries of the future. This line works on the development and improvement of fermentation processes for industry, on finding attractive solutions for their by-products and disruptive applications for the produced biomolecules. Applied research and market driven innovative solutions for cosmetic and skin care, pharmaceutical, food and animal feed and materials applications with strong engagement of companies at an early phase of product development. Activities are settled in a profound link and interaction with European and International industries.

This group involves a multidisciplinary team to respond to R&I challenges with a wide range of competences, and is organized in 3 laboratories:

Group Leader

Raquel Madureira

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Strain design and fermentation lab

LEADER: CARLA CRISTINA MARQUES DE OLIVEIRA

Uses in-house built software products for microorganisms design, genome editing tools, metabolic and physiological engineering to develop efficient fermentative processes, which are optimized on lab-scale bioreactors to obtain large amounts of value-added bio-products/biomolecules, e.g. high value terpenoids for the pharma, cosmetic, and food industries.

LAB MEMBERS

Senior Researchers
  • Ana Luísa Leite Fernandes
  • João Pedro Rodrigues do Carmo
  • Pedro Miguel Pereira Mota da Costa
  • Tiago Silva
Researchers
  • Erdem Carsanba
  • Felipe Baratho Beato
  • Joana Salgado de Fundo
  • Teresa Maria Martins Deuchande
  • João Pedro dos Santos Fonseca
  • Tiago Filipe Coelho Resende
Software Developers
  • Ana Luísa Sepúlveda Linhares
  • Hugo Miguel Melo Giesteira
  • Marta Gomes
  • Vitor Tiago Ventura da Silva
  • Mariana Pinto de Almeida Teixeira da Costa
  • Sara Alexandra Gomes Correia
Research Assistants/ PHD Students
  • Ana Catarina Barros Lopes
  • Daniela Alexandra Correia Rodrigues
  • Luís Carlos Rocha Carvalho
Research Assistants
  • Ana Isabel Estevez Pintado (Analytical Platform Manager)
  • Poliana Vanessa Monteiro Pinto e Silva (Lab Manager)
  • Sara Vanessa da Silva Fernandes

SELECTED PUBLICATIONS

Carsanba E, Papanikolaou S, Fickers P, Erten H. (2019). Screening various Yarrowia lipolytica strains for citric acid production. Yeast. 36: 319-327. DOI: 10.1002/yea.3389

Aguiar TQ, Santos SB, Martins IM, Domingues L, Oliveira C. (2019). Production and bioengineering of recombinant pharmaceuticals. In Proteins: Sustainable Source, Processing and Applications, Chap. 9. Academic Press, pp. 259-293. ISBN: 978-0-12-816695-6

Correia J, Resende T, Baptista D, Rocha M. (2019). Artificial intelligence in biological activity prediction. Advances in Intelligent Systems and Computing, 1005 (PACBB 2019), 164-172.

Bonny AR*, Fonseca JP*, Park J, El-Samad H. (2020). TuNR: Orthogonal Control of Mean and Variability of Endogenous Genes in a Human Cell Line. Nature Communications. *equal contribution.

Oliveira C & Domingues L. (2018). Guidelines to reach high-quality purified recombinant proteins. Applied Microbiology and Biotechnology 102, 81-92. DOI: 10.1007/s00253-017-8623-8

Biomolecules innovation lab

LEADER: JOÃO CRUZ FERNANDES

Focused on understanding and unfolding the potential of different sustainable biomolecules produced via fermentative processes, aiming to create new products and business opportunities in the fields of cosmetics, pharma, nutrition and biomedicine.

LAB MEMBERS

Senior Researchers
  • Raquel Madureira
  • Luís Miguel Rodriguez Alcalá
Researchers
  • Diana Luazi Matos de Oliveira
  • Diana Maria Tavares Valente
  • Inês Maria Melo Vaz Pinto Ribeiro
  • Isabel Sofia Melo Pereira
  • Joana Ribeiro da Costa
  • João Pedro Azevedo Silva
  • Lígia Leão Pimentel
  • Maria Adélia Rodrigues Mendes
  • Maria Manuela Faria Amorim
  • Sara Nunes da Costa e Silva
  • Sílvia Marlene Santos Pedrosa
  • Susana Maria Peixoto Vidigal
Research Assistants/ PhD Students
  • Francisca da Silva Teixeira
  • Maria João Coimbra Branco de Carvalho
  • Mariana da Luz Cabral Veiga
  • Nelson Fernando Mota Carvalho
  • Pedro Miguel Constante de Sousa
Research Assistants
  • Célia Costa Freitas
  • Cláudia Castro
  • Helena Rocha Moreira
  • Paula Cristina Teixeira da Costa
Master Students
  • Dário Batista
  • Marco Duarte
  • Raquel Pires
Other Collaborators
  • Ana Helena Alves Costa
  • João Carmo (Sales & Business Development)
  • Andrew El Matni
  • Beatriz Silva

SELECTED PUBLICATIONS

Cholesterol, inflammation, and phospholipids: COVID-19 share traits with cardiovascular disease. BBA Molecular and Cell Biology of Lipids, 2021, 1388-1981.

Mapping local patterns of childhood overweight and wasting in low- and middle-income countries between 2000 and 2017. Nature Medicine, 2020; 26: 750-759.

Therapeutic application of antibody fragments in autoimmune diseases: current state and prospects. Drug Discovery Today, 2018; 23: 1996-2002.

Study of in vitro digestion of Tenebrio molitor flour for evaluation of its impact on the human gut microbiota. Journal of Functional Foods. 2019; 59: 101-109.

Safety profile of solid lipid nanoparticles loaded with rosmarinic acid for oral use: in vitro and animal approaches. 2016; 11: 3621-3640.

Valorisation of fermentation by-products lab

LEADER: ANA P. CARVALHO

Focuses on the development of integrated processes to value fermentation by-products through the use of green extraction technologies, purification processes and product formulations for cosmetic, food and animal feed industries.

LAB MEMBERS

Senior Researchers
  • Ana Lúcia da Silva Oliveira
  • Catarina Silva Simão de Oliveira
  • Óscar Leandro da Silva Ramos
  • Patrícia Filipa Santos Costa
Researchers
  • Alessandra Braga Ribeiro
  • Braian Buitrago Uribe
  • Carla Maria Dias de Oliveira Cálix
  • Carla Fernandes Pereira
  • Carlos Ferreira
  • Eduardo Aguiar da Costa
  • Inês Gomes Campos
  • Joana Odila Mendes de Sá Pereira
  • Joana Raquel de Oliveira Durão
  • João da Silva Burgal
  • Maria Inês Ferreira da Mota
Research Assistants/ PhD Students
  • Ana Margarida Massa Faustino
  • Ana Paula Capêto Matos Sousa
  • Ana Sofia da Silva Oliveira
  • Bruno Miguel Guedes Horta
  • Filipa Alexandre Soares Gomes Antunes
  • Francisca Casanova Cerqueira Bastos
  • Ricardo Jorge Guedes Paiva Freixo

SELECTED PUBLICATIONS

Ana Monteiro, Diogo Paquincha, Florinda Martins, Rui P. Queirós, Jorge A. Saraiva, Jaroslava Svarc-Gajic, Natasa Nastic, Cristina Delerue-Matos, Ana P. Carvalho. Liquid by-products from fish canning industry as sustainable sources of w3 lipids. (2018). Journal of Environmental Management 219, 9-17. https://doi.org/10.1016/j.jenvman.2018.04.102

Campos D. A., Valetti N. W., Oliveira A., Pastrana-Castro L. M., Teixeira J. A., Picó G., (2017), Platform design for extraction and isolation of Bromelain: Complex formation and precipitation with carrageenan, Process Biochemistry, 54:156-161, DOI: 10.1016/j.procbio.2016.12.014.

Oliveira CSS, Silva MOD, Silva CE, Carvalho G, Rei MAM (2018). Assessment of Protein-Rich Cheese Whey Waste Stream as a Nutrients Source for Low-Cost Mixed Microbial PHA Production. Applied Sciences 8(10):1817. doi:10.3390/app8101817

de Souza Simões, Araújo, J. F., Vicente, A. A. & Ramos, O. L. (2020). Design of β-lactoglobulin micro- and nanostructures by controlling gelation through physical variables. Food Hydrocolloids, Vol: 100, 105357. DOI: 10.1016/j.foodhyd.2019.105357

Costa P, Velasco CV, Loureiro JM, Rodrigues AE (2016). Effect of cosmetic matrices on the release and odour profiles of the supercritical CO2 extract of Origanum majorana L. International Journal of Cosmetic Science, 38, 364-374.