Svetoslav Todorov

Department of Food Sciences and Experimental Nutrition,  Faculty  of  Pharmaceutical  Sciences,  University  of  Sao Paulo,   Sao  Paulo,   Brazil.  Study   of pathogenicity   of  antibiotic resistance and virulence genes in LAB isolated from food products. 

Short Bibliografy:
His research  focus on bacteriocinogenic   lactic   acid   bacteria   with   medical   and   bio-preservation  application.  Development  of  probiotics  for human  and animal application. Molecular taxonomy of lactic acid bacteria isolated from fermented foods, Characterization of bacteriocins produced by lactic acid bacteria, Purification of polypeptides and small proteins, Probiotic lactic acid bacteria, Physiology and biochemistry of lactic acid bacteria, Medical application of the bacteriocins produced by lactic acid bacteria.

He has published more than 140 papers in reputed journals and serving as a member of the editorial board. He is reviewer for more than 50 international journals.

Recent Publications:

  1. Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp. sakei 2a in a potentially synbiotic cheese spread.Rafael Chacon Ruiz Martinez; Cristina Dini Staliano; Antonio Diogo Silva Vieira; Martha Lissete Morales Villarreal; Svetoslav Dimitrov Todorov; Susana Marta Isay Saad; Bernadette Dora Gombossy De Melo Franco  Food Microbiology. 2015;48:143-152. 2015
  2. The Two Faces of Leuconostoc mesenteroides in Food SystemsAline T. De Paula; Ana Beatriz Jeronymo-Ceneviva; Svetoslav D. Todorov; Ana Lúcia B. PennaFood Reviews International. 2015;31(2):147-171.  2015
  3. Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures. InternationalSabrina da Silva Sabo; Attilio Converti; Svetoslav Dimitrov Todorov; José Manuel Domínguez; Ricardo Pinheiro de Souza Oliveira Journal of Food Science and Technology. 2015;50(4):864-870.  2015
  4. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Matheus de Souza Barbosa; Svetoslav Dimitrov Todorov; Iskra Ivanova; Jean-Marc Chobert; Thomas Haertle ́; Bernadette Dora Gombossy de Melo Franco Food Microbiology. 2015;46:254-262.  2015
  5. Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains.Karina Maria Olbrich dos Santos; Antônio Diogo Silva Vieira; Flávia Carolina Alonso Buriti; Jessica Catarine Frutuoso do Nascimento; Maíra Espíndola Silva de Melo; Laura Maria Bruno; Maria de Fátima Borges; Cíntia Renata Costa Rocha; Ana Catarina de Souza Lopes; Bernadette Dora Gombossy de Melo Franco; Svetoslav Dimitrov TodorovDairy Science and Technology. 2015;95(2):209-230.  2015
  6. Genetic Diversity and Some Aspects of Antimicrobial Activity of Lactic Acid Bacteria Isolated from Goat Milk. Valéria Quintana Cavicchioli; Wesley dos Santos Dornellas; Luana Martins Perin; Fábio Alessandro Pieri; Bernadette Dora Gombossy de Melo Franco; Svetoslav Dimitrov Todorov; Luís Augusto NeroApplied Biochemistry and Biotechnology. 2015;175(6):2806-2822.  2015
  7. Bacteriocinogenic LAB from cheeses- Application in biopreservation? Lorenzo Favaro; Ana Lúcia Barretto Penna; Svetoslav Dimitrov TodorovTrends in Food Science andTechnology. 2015;41(1):37-48.  2015
  8. Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses.Karina Maria Olbrich dos Santos; Antônio Diogo Silva Vieira; Hévila Oliveira Salles; Jacqueline da Silva Oliveira; Cíntia Renata Costa Rocha; Maria de Fátima Borges; Laura Maria Bruno; Bernadette Dora Gombossy de Melo Franco; Svetoslav Dimitrov Todorov Brazilian Journal of Microbiology. 2015;46(1):237-249.  2015
  9. Bacteriocinogenic Lactococcuslactis subsp. Lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese. Danielle N. Furtado; Svetoslav D. Todorov; Mariza Landgraf; Maria T. Destro; Bernadette D. G. M. Franco Brazilian Journal of Microbiology. 2015;46(1):201-206.  2015
  10. Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes.Matheus S. Barbosa; Svetoslav D. Todorov; Cynthia H. Jurkiewicz; Bernadette D.G.M. Franco  Food Control. 2015;47:147-153.  2014
  11. Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potential.Karina Maria Olbrich dos Santos; Antônio Diogo SilvaVieira; Cíntia Renata Costa Rocha; Jessica Catarine Frutuoso do Nascimento; Ana Catarina de Souza Lopes; Laura Maria Bruno; Juliane Döering Gasparin Carvalho; Bernadette Dora Gombossy de Melo Franco; Svetoslav Dimitrov Todorov, Annals of Microbiology. 2014;64(4):1463-1471.  2014
  12. Virulence, antibiotic resistance and biogenic amines of bacteriocinogenic lactococci and enterococci isolated from goat milk. Luana Martins Perin; Rodrigo Otávio Miranda; Svetoslav Dimitrov Todorov; Bernadette Dora Gombossy de Melo Franco; Luís Augusto NeroInternational Journal of Food Microbiology. 2014;185:121-126.  2014
  13. Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese . Aline Teodoro de Paula; Ana Beatriz Jeronymo-Ceneviva; Luana Faria Silva; Svetoslav Dimitrov Todorov; Bernadette Dora G. Mello Franco; Ana Lúcia Barretto Penna. Annals of Microbiology. 2014;65(2):899-910.  2014
  14. Bacteriocinogenic Lactococcuslactis subsp. lactis DF04Mi isolated from goat milk: Evaluation of the probiotic potential. Danielle N. Furtado; Svetoslav D. Todorov; Mariza Landgraf; Maria T. Destro; Bernadette D. G. M. Franco. Brazilian Journal of Microbiology. 2014;45(3):1047-1054.  2014
  15. Use of Synbiotics (Probiotics and Prebiotics) to Improve the Safety of Foods Practical Food Safety: Contemporary Issues and Future Directions.Jean Guy LeBlanc; Alejandra De Moreno De LeBlanc; Ricardo Pinheiro De Souza Oliveira; Svetoslav Dimitrov Todorov.  2014:497-516.  2014
  16. Leuconostoc mesenteroides SJRP55: A Bacteriocinogenic Strain Isolated from Brazilian Water Buffalo Mozzarella Cheese Probiotics and Antimicrobial Proteins.Aline Teodoro de Paula; Ana Beatriz Jeronymo-Ceneviva; Luana Faria Silva; Svetoslav Dimitrov Todorov; Bernadette Dora Gombossy de Melo Franco; Yvan Choiset; Thomas Haertlé; Jean-Marc Chobert; Xavier Dousset; Ana Lúcia Barretto Penna 2014.
  17. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese. Lorenzo Favaro; Marina Basaglia; Sergio Casella; Isabelle Hue; Xavier Dousset; Bernadette Dora Gombossy de Melo Franco; Svetoslav Dimitrov Todorov. Food Microbiology. 2014;38:228-239.  2014
  18. Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. Stefano Schirru; Lorenzo Favaro; Nicoletta Pasqualina Mangia; Marina Basaglia; Sergio Casella; Roberta Comunian; Francesco Fancello; Bernadette Dora Gombossy De Melo Franco;Ricardo Pinheiro De Souza Oliveira; Svetoslav Dimitrov Todorov. Annals of Microbiology. 2014;64(1):321-331.  2014
  19. Technological properties of bacteriocin-producing lactic acid bacteria isolatedfrom Pico cheese an artisanal cow's milk cheese. S.C. Ribeiro; M.C. Coelho; S.D. Todorov; B.D.G.M. Franco; M.L.E. Dapkevicius; C.C.G. Silva. Journal of Applied Microbiology. 2014;116(3):573-585.  2014
  20. In vitro study of beneficial properties and safety of lactic acid bacteria isolated from Portuguese fermented meat products.S.D. Todorov; B.D.G.M. Franco; I.J. Wiid. Beneficial Microbes. 2014;5(3):351-366.  2014
  21. Effect of autochthonous bacteriocin-producing lactococcus lactis on bacterial population dynamics and growth of halotolerant bacteria in brazilian charqui.Vanessa Biscola; Hikmate Abriouel; Svetoslav Dimitrov Todorov;‘Verena Sant'Anna Cabral Capuano; Antonio Gálvez; Bernadette Dora Gombossy de Melo Franco. Food Microbiology. 2014;44:296-301.  2014
  22. Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami. M.S. Barbosa; S.D. Todorov; Y. Belguesmia; Y. Choiset; H. Rabesona; I.V. Ivanova; J.-M. Chobert;T. Haertlé; B.D.G.M. Franco. Journal of Applied Microbiology. 2014;116(5):1195-1208.   2014
  23. Lactobacillus pentosus B231 Isolated from a Portuguese PDO Cheese:Production and Partial.Joana Guerreiro; Vitor Monteiro; Carla Ramos; Bernadette Dora Gombossy de Melo Franco; Rafael Chacon Ruiz Martinez; Svetoslav Dimitrov Todorov; Paulo Fernandes. Characterization of Its Bacteriocin Probiotics and Antimicrobial Proteins. 2014;6(2):95-104.