| Grant number: | 14/14891-7 |
| Support Opportunities: | Scholarships in Brazil - Post-Doctoral |
| Start date: | January 01, 2015 |
| End date: | April 30, 2019 |
| Field of knowledge: | Agronomical Sciences - Veterinary Medicine - Products of Animal Origin Inspection |
| Principal Investigator: | Anderson de Souza Sant'Ana |
| Grantee: | Fernanda Bovo Campagnollo |
| Host 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) | |
| News published in Agência FAPESP Newsletter about the scholarship: | |
| More itemsLess items | |
| TITULO | |
| Articles published in other media outlets ( ): | |
| More itemsLess items | |
| VEICULO: TITULO (DATA) | |
| VEICULO: TITULO (DATA) | |