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Modelling the inhibition of Listeria monocytogenes by lactic acid bacteria (LAB) in traditional Minas cheeses

Grant number: 14/14891-7
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): January 01, 2015
Effective date (End): April 30, 2019
Field of knowledge:Agronomical Sciences - Veterinary Medicine
Principal Investigator:Anderson de Souza Sant'Ana
Grantee:Fernanda Bovo Campagnollo
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated scholarship(s):16/09346-5 - Modeling the inhibition of Listeria monocytogenes by lactic acid bacteria during ripening of Brazilian artisanal cheeses and the impacts of microbial interaction on cheese safety, BE.EP.PD

Abstract

Nowadays, among the most-widely consumed Brazilian artisanal cheeses are the different varieties of Minas cheese, encompassing a soft type (i.e., Frescal) and semi-hard and hard types (Padrão, Meia-cura, Serro, Canastra, etc.). Nonetheless, some Minas cheeses have been regularly found to harbour high-risk pathogens, such as Listeria monocytogenes and Staphylococcus aureus, mainly arising from their elaboration with raw milk, informal production in the absence of regulatory standards and variable production systems, leading to unpredictable microbial safety. Despite the fact that these cheeses harbour lactic acid bacteria (LAB) which produce bactericide compounds that inhibit undesirable pathogens; yet L. monocytogenes has been recovered in Minas cheeses. In order to optimize the safe production of artisanal Brazilian cheeses, it is desirable to understand to what extent LAB microbial competition occurring during production can inhibit the L. monocytogenes growth as well as its interaction with pH and water activity. Thus, the objective of this project is to quantify for the first time the inhibitory effect of competing LAB on the survival of L. monocytogenes along the production of the 'Minas Frescal' and the 'semi-hard Minas' cheese. In order to describe the LAB effects and the changing intrinsic properties of cheese (i.e., pH, water activity, etc.) along production and shelf-life/ripening on the pathogen's survival, predictive microbiology models will be developed using dynamic data sets produced from a number of fate studies. This project is innovative in the sense that it will advance the state-of-the-art of Predictive Microbiology, in both areas, microbial competition and dynamic modelling; it will produce the first dynamic competition model of L. monocytogenes and LAB in cheese; and for the first time in two highly-consumed Brazilian cow's milk cheeses. (AU)

Articles published in Agência FAPESP about the scholarship:
Bacteria enhance safety of artisanal cheese  

Scientific publications (10)
(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)
CADAVEZ, VASCO A. P.; CAMPAGNOLLO, FERNANDA B.; SILVA, ROSICLEIA A.; DUFFNER, CLARA M.; SCHAFFNER, DONALD W.; SANT'ANA, ANDERSON S.; GONZALES-BARRON, URSULA. A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage. FOOD MICROBIOLOGY, v. 79, p. 48-60, JUN 2019. Web of Science Citations: 0.
ALVARENGA, VERONICA O.; BRANCINI, GUILHERME T. P.; SILVA, ERIC K.; DA PIA, ARTHUR K. R.; CAMPAGNOLLO, FERNANDA B.; BRAGA, GILBERTO U. L.; HUBINGER, MIRIAM D.; SANT'ANA, ANDERSON S. Survival variability of 12 strains of Bacillus cereus yielded to spray drying of whole milk. International Journal of Food Microbiology, v. 286, p. 80-89, DEC 2 2018. Web of Science Citations: 0.
CAMPAGNOLLO, FERNANDA BOVO; GONZALES-BARRON, URSULA; PILAO CADAVEZ, VASCO AUGUSTO; SANT'ANA, ANDERSON S.; SCHAFFNER, DONALD W. Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: The cases of artisanal semi-hard and fresh soft cheeses. FOOD CONTROL, v. 92, p. 370-379, OCT 2018. Web of Science Citations: 1.
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: 6.
NORBERTO, ANA PAULA; MARMENTINI, REGIANE P.; CARVALHO, PRISCILLA H.; CAMPAGNOLLO, FERNANDA B.; TAKEDA, HUMBERTO H.; ALBERTE, TANIA M.; ROCHA, RAMON S.; CRUZ, ADRIANO G.; ALVARENGA, VERONICA O.; SANT'ANA, ANDERSON S. Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 93, p. 491-498, JUL 2018. Web of Science Citations: 1.
ALVARENGA, VERONICA O.; CAMPGNOLLO, FERNANDA B.; PIA, ARTHUR K. R.; CONCEICAO, DEBORAH A.; ABUD, YURI; SANT'ANNA, CELSO; HUBINGER, MIRIAM D.; SANT'ANA, ANDERSON S. Quantifying the Responses of Three Bacillus cereus Strains in Isothermal Conditions and During Spray Drying of Different Carrier Agents. FRONTIERS IN MICROBIOLOGY, v. 9, MAY 29 2018. Web of Science Citations: 2.
MUNFORD, ALLAN R. G.; ALVARENGA, VERONICA O.; DO PRADO-SILVA, LEONARDO; CRUCELLO, ALINE; CAMPAGNOLLO, FERNANDA B.; CHAVES, RAFAEL D.; OTEIZA, JUAN M.; SANT'ANA, ANDERSON S. Sporeforming bacteria in beer: Occurrence, diversity, presence of hop resistance genes and fate in alcohol-free and lager beers. FOOD CONTROL, v. 81, p. 126-136, NOV 2017. Web of Science Citations: 1.
OTEIZA, JUAN M.; KHANEGHAH, AMIN M.; CAMPAGNOLLO, FERNANDA B.; GRANATO, DANIEL; MAHMOUDI, MOHAMMAD R.; SANT'ANA, ANDERSON S.; GIANUZZI, LEDA. Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 80, p. 200-207, JUL 2017. Web of Science Citations: 12.
RASTEGAR, HOSSEIN; SHOEIBI, SHAHRAM; YAZDANPANAH, HASSAN; AMIRAHMADI, MARYAM; KHANEGHAH, AMIN MOUSAVI; CAMPAGNOLLO, FERNANDA BOVO; SANT'ANA, ANDERSON S. Removal of aflatoxin B-1 by roasting with lemon juice and/or citric acid in contaminated pistachio nuts. FOOD CONTROL, v. 71, p. 279-284, JAN 2017. Web of Science Citations: 21.
CAMPAGNOLLO, FERNANDA BOVO; GANEV, KARINA C.; KHANEGHAH, AMIN MOUSAVI; PORTELA, JESSICA B.; CRUZ, ADRIANO G.; GRANATO, DANIEL; CORASSIN, CARLOS H.; OLIVEIRA, CARLOS AUGUSTO F.; SANT'ANA, ANDERSON S. The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M-1: A review. FOOD CONTROL, v. 68, p. 310-329, OCT 2016. Web of Science Citations: 41.

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