Author

J. Frazzon

Listed by name: these papers carry no ORCID for this author, so different people with the same name may be mixed together.

Biology Disciplines

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Microbiology· 2 Evolutionary Biology· 1

Signature Assays, Organisms & Methods

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Research Focus:cell type annotation· 2 Research Focus:clustering· 2 Approach:experimental assay· 2 Assay:metagenomics· 2 Approach:statistical model· 1 Assay:whole-genome sequencing· 1 Organism:yeast· 1

Frequent Co-Authors

A. P. G. Frazzon· 1 shared A. P. Jacobus· 1 shared A. P. M. Varela· 1 shared C. I. Kothe· 1 shared C. M. Endres· 1 shared C. R. Kohn· 1 shared E. Rohwedder· 1 shared F. Q. Meyer· 1 shared

Activity by Year

2019-2024 · peak 2/yr

Co-Author Collaboration Network

10 top collaborators · 12 mutual co-author links

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1 shared paperMicrobiology

A. P. G. Frazzon

Mutual co-authors in cluster

Author profile →

3 papers

Recent·Most cited

Optimal trade-off between boosted tolerance and growth fitness during adaptive evolution of yeast to ethanol shocks

A. P. Jacobus, S. D. Cavassana, I. I. Oliveira, J. A. Barreto, E. Rohwedder, J. Frazzon, T. P. Basso, L. C. Basso, J. Gross

This study evolves yeast strains to tolerate ethanol shocks, finding that mutations improve stress survival but reduce growth, with some combinations offering better industrial performance.

Biotechnology for Biofuels and Bioproducts · May 10, 2024Peer-reviewedEvolutionary Biology

Ripened plant-based cheese analogs in Europe: nutritional and microbial profiles

I. Jaeger, C. R. Kohn, J. D. Evans, J. Frazzon, P. Renault, C. I. Kothe

This study analyzes the nutritional and microbial profiles of eleven European plant-based cheese analogs, revealing differences in fatty acid composition and microbial communities compared to dairy cheeses.

bioRxiv · Apr 13, 2024 · PreprintMicrobiology

Molecular characterization of bacterial communities in sheep cheese through 16S rRNA gene sequencing

C. M. Endres, I. M. S. de Castro, L. D. Trevisol, M. B. Mann, A. P. M. Varela, A. P. G. Frazzon, F. Q. Meyer, J. Frazzon

The paper characterizes bacterial communities in four types of sheep cheese using 16S rRNA sequencing and identifies differences in microbial composition between cheese groups.

bioRxiv · Aug 30, 2019 · PreprintMicrobiology