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A metagenomic and predictive modeling approach to the study the microbial ecology and safety of Brazilian artisanal cheeses

Grant number: 13/20456-9
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): March 01, 2014
Effective date (End): September 02, 2018
Field of knowledge:Agronomical Sciences - Veterinary Medicine
Principal Investigator:Anderson de Souza Sant'Ana
Grantee:Bruna Akie Kamimura Nascimento
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated scholarship(s):16/12406-0 - "microbial diversity of Brazilian artisanal cheeses by using a culture-independent amplicon sequencing approach", BE.EP.DR

Abstract

The Regulatory Instruction n° 30 of August 07, 2013 from Ministry of Agriculture, Livestock and Food Supply (MAPA) is the legislation for artisanal cheese production in Brazil. The production of artisanal cheese constitutes a seldom documented activity in Brazil. Despite this, the practice of producing cheeses has been spread throughout the years in farms and small rural properties in Brazilian territory leading to the development of a variety of products that are highly appreciated by consumers. Even though cheeses have a high relevance in Brazilian culture and diet, there are no systematic studies that aimed to detect, quantify and characterize pathogenic microorganisms isolated from Brazilian artisanal cheeses. Besides, studies aiming at elucidating the microbial ecology of Brazilian artisanal cheeses through the use of advanced approaches such as metagenomics and the use of predictive modeling to study the growth potential of pathogenic microorganisms in these products as affected by endogenous microorganisms have not been found. The knowledge of the microbiota present in Brazilian artisanal cheeses and its interactions with other microorganisms needs to be known in order to strengthen the safety and quality of these products. Thus, the current project aims to: i) determine the incidence and concentration of pathogens (Listeria monocytogenes, Salmonella spp. and Staphylococcus enterotoxigênicos) in Brazilian artisanal cheeses; ii) characterize phenol- and genotypically the pathogenic microorganisms isolated from Brazilian artisanal cheese samples collected in different production areas; iii) study the microbial ecology of Brazilian artisanal cheeses using next generation sequencing approach, iv) assess the efficiency of an innovative packaging system through the study of microbial behavior during shelf-life using predictive models. In the current project, novel data on the microbial ecology and safety of Brazilian artisanal cheeses will be generated through the use of state-of-art and impactful approaches such as metagenomics and predictive modeling. Due to its wide interest, the current project will have the collaboration of an international University.

Scientific publications (5)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
KAMIMURA, BRUNA A.; MAGNANI, MARCIANE; LUCIANO, WINNIE A.; CAMPAGNOLLO, FERNANDA B.; PIMENTEL, TATIANA C.; ALVARENGA, VERONICA O.; PELEGRINO, BEATRIZ O.; CRUZ, ADRIANO G.; SANT'ANA, ANDERSON S. Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v. 18, n. 5 AUG 2019. Web of Science Citations: 0.
KAMIMURA, BRUNA AKIE; DE FILIPPIS, FRANCESCA; SANT'ANA, ANDERSON S.; ERCOLINI, DANILO. Large-scale mapping of microbial diversity in artisanal Brazilian cheeses. FOOD MICROBIOLOGY, v. 80, p. 40-49, JUN 2019. Web of Science Citations: 4.
CAMPAGNOLLO, FERNANDA B.; MARGALHO, LARISSA P.; KAMIMURA, BRUNA A.; FELICIANO, MARCELO D.; FREIRE, LUISA; LOPES, LETICIA S.; ALVARENGA, VERONICA O.; CADAVEZ, VASCO A. P.; GONZALES-BARRON, URSULA; SCHAFFNER, DONALD W.; SANT'ANA, ANDERSON S. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses. FOOD MICROBIOLOGY, v. 73, p. 288-297, AUG 2018. Web of Science Citations: 9.
MATERA, JULIANA; LUNA, ADERVAL S.; BATISTA, DIEGO B.; PIMENTEL, TATIANA C.; MORAES, JEREMIAS; KAMIMURA, BRUNA A.; FERREIRA, MARCUS VINICIUS S.; SILVA, HUGO L. A.; MATHIAS, SIMONE P.; ESMERINO, ERICK A.; FREITAS, MONICA Q.; RAICES, RENATA S. L.; QUITERIO, SIMONE L.; SANT'ANA, ANDERSON S.; SILVA, MARCIA C.; CRUZ, ADRIANO G. Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds. Food Research International, v. 108, p. 18-26, JUN 2018. Web of Science Citations: 7.
JESUS, ANA LAURA T.; FERNANDES, MEG S.; KAMIMURA, BRUNA A.; PRADO-SILVA, LEONARDO; SILVA, RAMON; ESMERINO, ERICK A.; CRUZ, ADRIANO G.; SANT'ANA, ANDERSON S. Growth potential of Listeria monocytogenes in probiotic cottage cheese formulations with reduced sodium content. Food Research International, v. 81, p. 180-187, MAR 2016. Web of Science Citations: 16.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.