Microbiota characterization of cheese and production environment in small cheese factories with 16S sequencing techniques.

• Grant number: 25/06203-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: September 01, 2025
• End date: August 31, 2026
• Field of knowledge: Agronomical Sciences - Veterinary Medicine - Products of Animal Origin Inspection
• Principal Investigator: Fábio Sossai Possebon
• Grantee: Camila Nariçawa
• Host Institution: Faculdade de Medicina Veterinária e Zootecnia (FMVZ). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

Artisanal cheeses hold great cultural and economic significance in Brazil, being produced in various regions of the country by small and medium-sized producers who preserve traditional manufacturing methods. The microbiota associated with these dairy products and their production environment plays a crucial role in defining their organoleptic characteristics, as well as influencing their safety and microbiological quality. This study aims to characterize the microbiota of artisanal cheeses and their production environments through 16S RNA gene sequencing, an approach that overcomes the limitations of conventional microbiology techniques by enabling the identification of a wide diversity of microorganisms, including non-culturable ones. The research will be conducted in cheese factories in the Botucatu/SP region, analyzing cheese and environmental samples to map their microbial composition. The 16S sequencing will provide a detailed overview of microbial diversity, allowing the identification of microorganisms relevant to product quality and safety, while also providing insights for the implementation of good practices that preserve authenticity and enhance the traceability of artisanal cheeses. (AU)