| Grant number: | 17/03899-5 |
| Support Opportunities: | Scholarships abroad - Research Internship - Doctorate (Direct) |
| Start date: | November 12, 2017 |
| End date: | October 31, 2018 |
| Field of knowledge: | Agronomical Sciences - Veterinary Medicine - Products of Animal Origin Inspection |
| Principal Investigator: | Anderson de Souza Sant'Ana |
| Grantee: | Larissa Pereira Margalho |
| Supervisor: | Herwig Bachmann |
| Host Institution: | Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil |
| Institution abroad: | NIZO Food Research BV, Netherlands |
| Associated to the scholarship: | 15/25641-4 - Lactic acid bacteria in Brazilian artisanal cheeses: application of Evolutionary Engineering for culture improvement aiming at accelerating cheese ripening, BP.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 isolate lactic acid bacteria and yeasts from Brazilian artisanal cheeses, to characterize these isolates through their technological properties using high throughput screening tools developed by NIZO Food Research. Finally, the project aims to develop a more robust culture(s) through the evolutionary engineering approach aiming to accelerate the processing of Brazilian artisanal cheeses, while ensuring quality (sensory properties) and microbiological safety. (AU) | |
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