Thalita Peixoto Basso

University of São Paulo

Thalita Peixoto Basso received her Bachelor’s degree in Agriculture Engineering from Londrina State University (PR-Brazil). During this period, she studied the fermentation characteristics of Saccharomyces cerevisiae isolated from ethanol industrial processes. She obtained her Master’s degree in Science from the Agrifood Industry, Food and Nutrition Department of the University of Sao Paulo (ESALQ/USP, SP-Brazil). During this time, she isolated and selected fungi with high cellulose activity for the enzymatic hydrolysis of sugarcane bagasse. She received her Ph.D. in Science from the Soil Science Department (Agricultural Microbiology Program) at ESALQ/USP, with a period of one year as a visiting scholar at the University of California Berkeley and Energy Bioscience Institute. Meanwhile, she worked on the improvement of S. cerevisiae by hybridization for increased tolerance toward inhibitors from second-generation ethanol substrates. Currently, she is Collaborating Professor of Cell Biology and Molecular Genetics at University of Sao Paulo. Additionally she is Postdoctoral Fellow working with metabolomics and proteomics of fermentation processes at the Genetics Department from ESALQ/USP.

2books edited

2chapters authored

Latest work with IntechOpen by Thalita Peixoto Basso

This book offers a broad understanding of several ways in which yeasts can be applied to the biotechnology industry. The seven chapters are grouped into three sections (apart from the "Introduction" section). The Animal Nutrition section comprises two chapters dealing with the utilization of yeast as a probiotic for animal nutrition. The Food Industry section addresses the utilization of yeast in food products. Finally, the Industrial Bioproducts section deals with the development of new yeast platforms as cell factories for biochemical production.

Go to the book