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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 type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): August 01, 2019
Effective date (End): July 31, 2021
Field of knowledge:Health Sciences - Collective Health - Public Health
Principal Investigator:Anderson de Souza Sant'Ana
Grantee:Celso Fasura Balthazar
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

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
(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)
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.; SANT'ANA, ANDERSON S. 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. Web of Science Citations: 0.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.