Adriano Brandelli

Prof. Adriano Brandelli

Department of Food Science, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil
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Research Focus & Metrics

Academic Career Length

23Years (2004-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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29 December 2009 in Applied Microbiology and Biotechnology
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Journal Article
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ABAdriano Brandelli
Adriano Brandelli
DDDaniel Joner Daroit
Daniel Joner Daroit
ARAlessandro Riffel
Alessandro Riffel

1 August 2021 in Trends in Food Science & Technology
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Journal Article
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PRPriscilla Magro Reque
Priscilla Magro Reque
ABAdriano Brandelli
Adriano Brandelli

29 September 2007 in Food and Bioprocess Technology
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Journal Article
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ABAdriano Brandelli
Adriano Brandelli

1 August 2016 in Innovative Food Science & Emerging Technologies
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Journal Article
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Cristian PinillaCristian Pinilla
Cristian Pinilla
ABAdriano Brandelli
Adriano Brandelli

1 June 2021 in Current Opinion in Food Science
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Journal Article
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DDDaniel Joner Daroit
Daniel Joner Daroit
ABAdriano Brandelli
Adriano Brandelli

28 January 2020 in Critical Reviews in Biotechnology
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Journal Article
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PSPaolo Stincone
Paolo Stincone
ABAdriano Brandelli
Adriano Brandelli
The marine environment encompasses a huge biological diversity and can be considered as an underexplored location for prospecting bioactive molecules. In this review, the current state of art about antimicrobial molecules from marine bacteria has been summarized considering the main phylum and sources evolved in a marine environment. Considering the last two decades, we have found as most studied group of bacteria producers of substances with antimicrobial activity is the Firmicutes phylum, in particular strains of the Bacillus genus. The reason for that can be attributed to the difficult cultivation of typical Actinobacteria from a marine sediment, whose members are the major producers of antimicrobial substances in land environments. However, a reversed trend has been observed in recent years with an increasing number of reports settling on Actinobacteria. Great diversity of chemical structures have been identified, such as fijimicyns and lynamicyns from Actinomycetes and macrolactins produced by Bacillus.