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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Large-scale mapping of microbial diversity in artisanal Brazilian cheeses

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Author(s):
Kamimura, Bruna Akie [1, 2] ; De Filippis, Francesca [2, 3] ; Sant'Ana, Anderson S. [1] ; Ercolini, Danilo [2, 3]
Total Authors: 4
Affiliation:
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
[2] Univ Naples Federico II, Dept Agr Sci, Div Microbiol, Portici - Italy
[3] Univ Naples Federico II, Task Force Microbiome Studies, Naples - Italy
Total Affiliations: 3
Document type: Journal article
Source: FOOD MICROBIOLOGY; v. 80, p. 40-49, JUN 2019.
Web of Science Citations: 7
Abstract

Brazilian artisanal cheeses are characterized by the use of raw milk and in some cases, natural starter cultures, known as ``pingo{''}, as well as following simple and traditional manufacturing technology. In this study, a largescale screening of the microbial ecology of 11 different types of artisanal cheeses produced in five geographical areas of Brazil was performed. Besides, the specific origin-related microbial signatures were identified. Clear geography- and technology-based differences in the microbiota were observed. Lactic acid bacteria dominated in all cheeses although Enterobacteriaceae and Staphylococcus also occurred in North, Northeast and Central cheeses. Differences in the lactic acid bacteria patterns were also highlighted: Streptococcus, Leuconostoc, Lactococcus and Lactobacillus were differently combined in terms of relative abundance according to product type and region of production. This study provides a comprehensive, unprecedented microbiological mapping of Brazilian cheeses, highlighting the impact of geographical origin and mode of production on microbial diversity. The results obtained will help to plan an evaluation of microbial contamination sources that will need to be studied for the improvement of cheese quality and safety. (AU)

FAPESP's process: 16/12406-0 - "Microbial diversity of Brazilian artisanal cheeses by using a culture-independent amplicon sequencing approach"
Grantee:Bruna Akie Kamimura Nascimento
Support type: Scholarships abroad - Research Internship - Doctorate
FAPESP's process: 13/20456-9 - A Metagenomic and Predictive Modeling Approach to the Study the Microbial Ecology and Safety of Brazilian Artisanal Cheeses
Grantee:Bruna Akie Kamimura Nascimento
Support type: Scholarships in Brazil - Doctorate