Antonio CAMARA

I am currently a visiting post-doctoral researcher at ESE. My research, in collaboration with Jeanne Ropars (GEE) and supervised by Tatiana Giraud (GEE), is focused on the identification of genomic-adaptive-evolutionary footprints of cheese yeasts, selected under stress conditions, using a comparative genomics approach.

This period as a visiting researcher at ESE is part of my postdoctoral project started at the Quantitative Food Microbiology Laboratory LMQA at UNICAMP, in Campinas, Brazil. This project, supervised by Prof. Anderson Sant’ana (UNICAMP/FEA), aims mainly at the selection, identification and production of high-performance dehydrated yeasts from Brazilian artisanal cheeses.

My main research interests include:

• Preservation of microorganisms
• Biochemical and biophysical responses to environmental stresses
• Bioprocesses using yeast as models
• Microencapsulation of bioactive substances in cells
• Predictive microbiology
• Comparative genomics

2021-present, visiting Postdoctoral Researcher at Université Paris-Saclay, ESE (France) working on the identification of genomic-adaptive-evolutionary footprints in cheese yeasts using a comparative genomics approach.

2019-2023, Postdoctoral Researcher at UNICAMP, LMQA (Brazil) working on the selection, identification and production of high-performance dehydrated yeasts from Brazilian artisanal cheeses.

2014-2018, PhD at Université Bourgogne Franche-Comté, AgroSup Dijon (France). Conservation and functional preservation of agri-food interest yeasts.

2012-2013, MSc. Research in Chemical Engineering – Bioprocess at Universidade Federal do Rio Grande do Norte (Brazil).

2006-2012, BSc. In Food Engineering at Universidade Federal do Rio Grande do Norte (Brazil).

Nascimento HM, Prado-Silva L, Brandão LR, Brexó RP, Câmara Jr AA, Rosa CA, Sant’Ana AS (2022). Large scale survey of yeasts in frozen concentrated orange juice (FCOJ): Occurrence, diversity, and resistance to peracetic acid. International Journal of Food Microbiology. 367, 1-9, 109589.

Oteiza JM, Caturla MYR, Prado-Silva L, Câmara Jr AA, Barril PA, Sant’Ana AS, Giannuzzi L, Zaritzky N (2022). Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation. LWT Food Science and Tech. 157,1-15, 113107.

Câmara Jr AA, Sant’Ana AS (2021). Advances in yeast preservation: physiological aspects for cell perpetuation. Current Opinion in Food Science. 38, 1-15.

Brexó RP, Brandão LR, Chaves RD, Castro RJS, Câmara Jr AA, Rosa CA, Sant’Ana AS (2021). Yeasts from indigenous culture for cachaça production and brewer’s spent grain: Biodiversity and phenotypic characterization for biotechnological purposes. Food and Bioproducts Proc. 124, 107-220.

Câmara Jr AA, Nguyen TD, Saurel R, Sandt C, Peltier C, Dujourdy L, Husson F (2020). Biophysical stress responses of the yeast Lachancea thermotolerans during dehydration using synchrotron-FTIR microspectroscopy. Frontiers in Microbiology. 11, 889.

Câmara Jr AA, Maréchal P-A, Tourdot-Maréchal R, Husson F (2019). Oxidative stress resistance during dehydration of three non- Saccharomyces wine yeast strains. Food Research International. 123, 364-372.

Câmara Jr AA, Maréchal P-A, Tourdot-Maréchal R, Husson F (2019). Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis. Food Microbiology. 79, 137-146.

Câmara Jr AA, Nguyen TD, Jossier A, Endrizzi A, Saurel R, Simonin H, Husson F (2018). Improving total glutathione and trehalose contents in Saccharomyces cerevisiae cells to enhance their resistance to fluidized bed drying. Process Biochemistry. 69, 45-51.

Câmara Jr AA, Dupont S, Beney L, Gervais P, Rosenthal A, Correia RTP, Pedrini MRS (2016). Fisetin yeast-based bio-capsules via osmoporation: effects of process variables on the encapsulation efficiency and internalized fisetin content. Applied Microbiology and Biotechnology. 100, 5547-5558.

Da Silva Pedrini MR, Dupont S, Câmara Jr AA, Beney L, Gervais P (2014). Osmoporation: A simple way to internalize hydrophilic molecules into yeast. Applied Microbiology and Biotechnology. 98, 1271-1280.