Sheep milk processed by ohmic heating for yogurt production: pathogen inactivation and microbial ecology study during shelf life by 16S rRNA gene amplicon sequencing

• Grant number: 18/24540-8
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: August 01, 2019
• End date: October 28, 2023
• Field of knowledge: Health Sciences - Collective Health - Public Health
• Principal Investigator: Anderson de Souza Sant'Ana
• Grantee: Celso Fasura Balthazar
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 20/12367-0 - Probiotic cheddar cheese processed by pulsed electric field, BE.EP.PD

Abstract

Sheep milk, a food whose production and consumption is growing in the country, is an excellent source of nutrients. Some farmers prefer to freeze the milk until collect enough volume for processing and production dairy sheep milk products. The pasteurization has been used for milk conservation because of the effect of heating (time x temperature) destroys spoilage agents and pathogens. However, the same heat may destroy milk nutrients such as functional compounds and substances responsible for sensorial quality of that matrix. Ohmic heating is a process that electric energy is transformed into thermal energy, aiming high quality products without degradation of functional compounds provided by conventional thermal processes, but with the same food safety claim. Listeria monocytogenes is a pathogen bacterium with high prevalence in milk and dairy, including from sheep milk, casing listeriosis and death to immunocompromised people. As listeriosis, in the last decade, there was many food outbreaks related to Escherichia coli O157:H7 from raw sheep milk used to make cheeses. Thus the present project aims: (1) compare microbial ecology of yogurt during shelf-life (28 days, 4 °C ±1), produced with fresh and frozen (30 days, -20 °C ±2) sheep milk processed by ohmic heating and conventional pasteurization, using amplicon sequencing gene 16S rRNA; and (2) determinate inactivation kinetic of pathogens (Listeria monocytogenes and Escherichia coli O157) to establish the process condition for microbiological safety of sheep milk processed by ohmic heating. (AU)

Scientific publications

(16)

(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)

BALTHAZAR, CELSO F.; GUIMARA, JONAS T.; ROCHA, RAMON S.; PIMENTEL, TATIANA C.; NETO, ROBERTO P. C.; TAVARES, MARIA INES B.; GRATA, JULIANA S.; FILHO, ELENILSON G. ALVES; FREITAS, MONICA Q.; ESMERINO, ERICK A.; et al. Nuclear magnetic resonance as an analytical tool for monitoring the quality and authenticity of dairy foods. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 108, p. 84-91, FEB 2021. (18/24540-8)

BARROS, CASSIA P.; GROM, LAIS C.; GUIMARA, JONAS T.; BALTHAZAR, CELSO F.; ROCHA, RAMON S.; SILVA, RAMON; ALMADA, CAROLINE N.; PIMENTEL, TATIANA C.; VENANCIO, ELISA L.; JUNIOR, ITALLO COLLOPY; et al. Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adults. Food Research International, v. 140, FEB 2021. (18/24540-8)

BALTHAZAR, CELSO F.; CABRAL, LUCELIA; GUIMARAES, JONAS T.; NORONHA, MELLINE F.; CAPPATO, LEANDRO P.; CRUZ, ADRIANO G.; SANT'ANA, ANDERSON. Conventional and ohmic heating pasteurization of fresh and thawed sheep milk: Energy consumption and assessment of bacterial microbiota during refrigerated storage. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 76, p. 10-pg., 2022-03-01. (18/24540-8)

LINO, DEBORA L.; GUIMARAES, JONAS T.; RAMOS, GUSTAVO LUIS P. A.; SOBRAL, LOUISE A.; SOUTO, FELIPE; NETO, ROBERTO P. C.; TAVARES, MARIA INES B.; SANT'ANNA, CELSO; ESMERINO, ERICK A.; MARSICO, ELIANE T.; et al. Positive effects of thermosonication in Jamun fruit dairy dessert processing. ULTRASONICS SONOCHEMISTRY, v. 86, p. 12-pg., 2022-05-01. (18/24540-8)

MARGALHO, LARISSA P.; KAMIMURA, BRUNA A.; PIMENTEL, TATIANA C.; BALTHAZAR, CELSO F.; ARAUJO, JASMIM V. A.; SILVA, RAMON; CONTE-JUNIOR, CARLOS A.; RAICES, RENATA S. L.; CRUZ, ADRIANO G.; SANT'ANA, ANDERSON S.. A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses. Journal of Food Composition and Analysis, v. 101, AUG 2021. (18/24540-8, 16/12406-0, 15/25641-4, 13/20456-9)

OLIVEIRA, GABRIELLA A. R.; GUIMARAES, JONAS T.; RAMOS, GUSTAVO LUIS P. A.; ESMERINO, ERICK A.; PIMENTEL, TATIANA C.; NETO, ROBERTO P. C.; TAVARES, MARIA INES B.; SOBRAL, LOUISE A.; SOUTO, FELIPE; FREITAS, MONICA Q.; et al. Benefits of thermosonication in orange juice whey drink processing. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 75, JAN 2022. (18/24540-8)

DIAS, RENATA S.; BALTHAZAR, CELSO F.; CAVALCANTI, RODRIGO N.; SOBRAL, LOUISE A.; RODRIGUES, JESSICA F.; NETO, ROBERTO P. C.; TAVARES, MARIA INES B.; RIBEIRO, ANA PAULA B.; GRIMALDI, RENATO; SANT'ANNA, CELSO; et al. utritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk crea. FOOD BIOSCIENCE, v. 46, APR 2022. (18/24540-8)

GUIMARAES, JONAS T.; BALTHAZAR, CELSO F.; SILVA, RAMON; ROCHA, RAMON S.; GRACA, JULIANA S.; ESMERINO, ERICK A.; SILVA, MARCIA C.; SANT'ANA, ANDERSON S.; DUARTE, MARIA CARMELA K. H.; FREITAS, MONICA Q.; et al. Impact of probiotics and prebiotics on food texture. CURRENT OPINION IN FOOD SCIENCE, v. 33, p. 38-44, JUN 2020. (18/24540-8)

DE ANDRADE, BARBARA M.; MARGALHO, LARISSA P.; BATISTA, DIEGO B.; LUCENA, IZYLLA O.; KAMIMURA, BRUNA A.; BALTHAZAR, CELSO F.; BREXO, RAMON PERES; PIA, ARTHUR K. R.; COSTA, RAMON A. S.; CRUZ, ADRIANO G.; et al. Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES. Journal of Food Composition and Analysis, v. 109, p. 9-pg., 2022-03-20. (13/20456-9, 16/12406-0, 18/24540-8, 15/25641-4)

WANG, SHI; NAUMOVSKI, NENAD; AJLOUNI, SAID; AYYASH, MUTAMED; SILVA, RAMON; BALTHAZAR, CELSO FASURA; ESMERINO, ERICK ALMEIDA; FREITAS, MONICA QUEIROZ; DA SILVA, MARCIA CRISTINA; SANT'ANA, ANDERSON S. S.; et al. Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, v. 76, n. 3, p. 30-pg., 2023-06-04. (18/24540-8)

RASIKA, DISSANAYAKE M. D.; VIDANARACHCHI, JANAK K.; ROCHA, RAMON SILVA; BALTHAZAR, CELSO F.; CRUZ, ADRIANO G.; SANT'ANA, ANDERSON S.; RANADHEERA, CHAMINDA SENAKA. Plant-based milk substitutes as emerging probiotic carriers. CURRENT OPINION IN FOOD SCIENCE, v. 38, p. 13-pg., 2021-04-01. (18/24540-8)

SOARES, MARIANA B.; SANTOS-JUNIOR, VALFREDO A.; TAVARES FILHO, E. R.; LOLLO, PABLO; MORATO, PRISCILA; AMAYA-FARFAN, JAIME; PEREIRA, ELIENE P. R.; BALTHAZAR, CELSO F.; CRUZ, ADRIANO G.; MARTINEZ, RAFAEL C. R.; et al. The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into "requeijao cremoso" Processed Cheese Does Not Affect Metabolic Homeostasis of Rats. FRONTIERS IN MICROBIOLOGY, v. 10, p. 12-pg., 2019-10-22. (18/24540-8, 13/21544-9)

SOARES, MARIANA B.; SANTOS-JUNIOR, VALFREDO A.; TAVARES FILHO, E. R.; LOLLO, PABLO; MORATO, PRISCILA; AMAYA-FARFAN, JAIME; PEREIRA, ELIENE P. R.; BALTHAZAR, CELSO F.; CRUZ, ADRIANO G.; MARTINEZ, RAFAEL C. R.; et al. The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into ``requeijao cremoso{''} Processed Cheese Does Not Affect Metabolic Homeostasis of Rats. FRONTIERS IN MICROBIOLOGY, v. 10, OCT 22 2019. (13/21544-9, 18/24540-8)

BALTHAZAR, CELSO F.; DE MOURA, NELCI A.; ROMUALDO, GUILHERME R.; ROCHA, RAMON S.; PIMENTEL, TATIANA C.; ESMERINO, ERICK A.; FREITAS, MONICA Q.; SANTILLO, ANTONELLA; SILVA, MARCIA CRISTINA; BARBISAN, LUIS F.; et al. Synbiotic sheep milk ice cream reduces chemically induced mouse colon carcinogenesis. JOURNAL OF DAIRY SCIENCE, v. 104, n. 7, p. 7406-7414, JUL 2021. (18/24540-8)

MOLLER, CLEIDE OLIVEIRA DE ALMEIDA; FREIRE, LUISA; ROSIM, ROICE ELIANA; MARGALHO, LARISSA PEREIRA; BALTHAZAR, CELSO FASURA; FRANCO, LARISSA TUANNY; SANT'ANA, ANDERSON DE SOUZA; CORASSIN, CARLOS HUMBERTO; RATTRAY, FERGAL PATRICK; OLIVEIRA, CARLOS AUGUSTO FERNANDES DE. Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential of Aspergillus parasiticus, and Their Ability to Bind Aflatoxin B-1, Ochratoxin A, and Zearalenone in vitro. FRONTIERS IN MICROBIOLOGY, v. 12, APR 22 2021. (17/20081-6, 17/03899-5, 15/25641-4, 16/21041-5, 18/24540-8)

SOARES, MARIANA B.; ALMADA, CARINE N.; PEREIRA, ELIENE P. R.; FERREIRA, BEATRIZ M.; BALTHAZAR, CELSO F.; KHORSHIDIAN, NASIM; ROCHA, RAMON S.; XAVIER-SANTOS, DOUGLAS; CRUZ, ADRIANO G.; RANADHEERA, C. SENAKA; et al. Review-Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 138, p. 17-pg., 2023-07-01. (18/24540-8, 13/21544-9, 22/00190-3)