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Acid lactic bacteria and yeasts in Brazilian artisanal cheeses: characterization and selection by evolutionary engineering to improve cheese processing

Grant number: 17/03899-5
Support type:Scholarships abroad - Research Internship - Doctorate (Direct)
Effective date (Start): November 12, 2017
Effective date (End): 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 abroad: Herwig Bachmann
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Local de pesquisa : 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


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)

Scientific publications
(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)
MARGALHO, LARISSA P.; VAN SCHALKWIJK, SASKIA; BACHMANN, HERWIG; SANT'ANA, ANDERSON S. Enterococcus spp. in Brazilian artisanal cheeses: Occurrence and assessment of phenotypic and safety properties of a large set of strains through the use of high throughput tools combined with multivariate statistics. FOOD CONTROL, v. 118, DEC 2020. Web of Science Citations: 0.
MARGALHO, LARISSA P.; FELICIANO, MARCELO D'ELIA; SILVA, CHRISTIAN E.; ABREU, JULIA S.; PIRAN, MARCOS VINICIUS FIORENTINI; SANT'ANA, ANDERSON S. Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties-Insights through multivariate analysis. JOURNAL OF DAIRY SCIENCE, v. 103, n. 9, p. 7908-7926, SEP 2020. Web of Science Citations: 0.
DELORME, MARIANA M.; GUIMARAES, JONAS T.; COUTINHO, NATHALIA M.; BALTHAZAR, CELSO F.; ROCHA, RAMON S.; SILVA, RAMON; MARGALHO, LARISSA P.; PIMENTEL, TATIANA C.; SILVA, MARCIA C.; FREITAS, MONICA Q.; GRANATO, DANIEL; SANT'ANA, ANDERSON S.; DUART, MARIA CARMELA K. H.; CRUZ, ADRIANO G. Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 102, p. 146-154, AUG 2020. Web of Science Citations: 0.

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