Study of variability in germination and post-germination multiplication of gelatin-sporulated microorganisms

• Grant number: 22/16197-7
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate (Direct)
• Start date: April 01, 2023
• End date: March 31, 2024
• Field of knowledge: Biological Sciences - Microbiology - Applied Microbiology
• Principal Investigator: Anderson de Souza Sant'Ana
• Grantee: Caroline Heckler
• Supervisor: Heidy Den Besten
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Institution abroad: Wageningen University & Research, Netherlands
• Associated to the scholarship: 20/05580-9 - Impact of processing steps on aerobic and anaerobic sporeforming microorganisms and their importance for microbiological stability and safety of gelatine, BP.DD

Abstract

Gelatin is a natural protein extracted through the partial hydrolysis of collagen in animal connective tissues. It is widely used in the food, pharmaceutical, cosmetic, and photographic industries, as well as in the formulation of a variety of products. Even though obtained after processing under drastic pH conditions, especially in the hydrolysis stage (acid or alkaline) and heat treatment, with different conditions of time and temperature, gelatin can still have significant counts of micro-organisms such as Enterobacteriaceae and sporulated bacteria. Using batches of gelatin-contaminated sporulated bacteria in the manufacture of foodstuffs or medicines can lead to the deterioration of these products or pose a health risk to consumers. It is, therefore, evident the importance of ensuring product quality and microbiological safety. The current project aims to use variability data on germination and post-germination growth to estimate the impact on the safety and microbial quality of gelatin. The study of variability in germination and post-germination multiplication of sporulated microorganisms isolated from gelatin will be simulated for the pre-and/or post-processing steps to verify the possible survival and adaptation of spores resistant to the processing steps. With this, the current project may result in actions to improve the quality, safety, and microbiological stability of gelatin and a series of products formulated with it and add value to the products and improve the competitiveness of the gelatin industry in a global scenario. (AU)