Acid lactic bacteria and yeasts in Brazilian artisanal cheeses: characterization a...
| Grant number: | 15/25641-4 |
| Support type: | Scholarships in Brazil - Doctorate (Direct) |
| Effective date (Start): | November 01, 2016 |
| Effective date (End): | August 19, 2019 |
| Field of knowledge: | Agronomical Sciences - Veterinary Medicine - Products of Animal Origin Inspection |
| Principal Investigator: | Anderson de Souza Sant'Ana |
| Grantee: | Larissa Pereira Margalho |
| Home Institution: | Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil |
| Associated scholarship(s): | 17/03899-5 - Acid lactic bacteria and yeasts in Brazilian artisanal cheeses: characterization and selection by evolutionary engineering to improve cheese processing, BE.EP.DD |
Abstract Currently, there are several types of artisanal cheeses in Brazil, which have peculiar characteristics, according to their origin, heritage, culture and lifestyle of the producing communities. Among these, cheese produced in the regions of Araxá, Serra da Canastra, Alto Paranaíba and Serro; Manteiga and Coalho produced in the Northeast; Colonial and Serrano, produced in the South, stand out. The particular microflora of these cheeses, associated with the region of origin and manufacturing technology, consists mainly of lactic acid bacteria and yeasts present in milk and/or from the processing environment. This microbiota is responsible for biochemical reactions during the ripening process, which impart in aroma and flavors compounds. However, during the process of pasteurization for the elimination of pathogens, there is a sudden reduction of this endogenous microbiota, which is known to influence on sensory property of cheeses. A ripening period greater than 60 days suggested by the legislation to reduce pathogens in cheeses made from raw milk also mischaracterizes the typical Brazilian artisanal cheeses. Considering the appeal of consumers for healthier, natural, safe and local products, this project aims to the isolate lactic acid bacteria and yeasts from Brazilian artisanal cheeses, to characterize these isolates through phenotypical and genotypícal tests and through their technological properties and probiotic potential. Finally, the project aims to develop a more robust culture(s) through the Evolutionary Engineering approach aiming to accelerate the ripening process of Brazilian artisanal cheeses, while ensuring quality (sensory properties) and microbiological safety. (AU) | |