Um Modelo Experimental para Avaliar a Produção de Micotoxinas (Ocratoxina A e CPA) e sua Migração em Queijo Artesanal Artificialmente Contaminado por Bolores

• Processo: 25/13002-9
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Pós-Doutorado
• Data de Início da vigência: 01 de novembro de 2025
• Data de Término da vigência: 31 de janeiro de 2026
• Área de conhecimento: Ciências Agrárias - Ciência e Tecnologia de Alimentos - Ciência de Alimentos
• Pesquisador responsável: Marta Hiromi Taniwaki
• Beneficiário: Mariana Corrêa de Souza
• Supervisor: Monika Coton
• Instituição Sede: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brasil
• Instituição Anfitriã: Laboratoire Universitaire De Biodiversité Et D'Ecologie Microbienne, Plouzané, França
• Vinculado à bolsa: 24/10530-1 - Quimioprospecção de metabólitos secundários aplicada a diversidade de Aspergillus e Penicillium isolados de diferentes biomas brasileiros, BP.PD
• Assunto(s): Aspergillus Fungos Micologia de alimentos Micotoxinas Penicillium Microbiologia de alimentos
• Palavra(s)-Chave do Pesquisador: Aspergillus | fungos | micologia de alimentos | Micotoxinas | Penicillium | Microbiologia de Alimentos

Resumo

Fungal genera such as Aspergillus and Penicillium are widely distributed in food environments. Some species belonging to these genera produce ochratoxin A (OTA), a mycotoxin known for its nephrotoxic and potentially carcinogenic properties, as well as cyclopiazonic acid (CPA), a neurotoxic compound that can affect liver and muscle function. Brazilian artisanal (mold) ripened cheeses, particularly those aged under uncontrolled conditions, offer a favorable environment for toxigenic fungal growth and mycotoxin production. and OTA has already been detected in some samples. However, it is not yet known whether OTA migrates into the cheese and how far. This research internship at the LUBEM laboratory (Université de Bretagne Occidentale) aims to address this knowledge gap by investigating the production and migration of two main mycotoxins, OTA and CPA, in Aspergillus and Penicillium molded artisanal cheeses. To do so, a 3D migration experimental set-up will be used as well as a worst-case scenario in a food safety context. The study will involve: (i) selecting the highest OTA and CPA producing strains in cheese and/or synthetic medium, (ii) inoculating the selected strains onto cheese portions in different controlled conditions mimicking storage conditions, and (iii) monitoring fungal growth and quantifying mycotoxins by LC-QTOF in a widthwise and/or depth-wise manner using a 3D sampling strategy. The findings will then be compared with results from European reference strains to assess the influence of strain origin and environmental factors. This exchange will enhance the analytical capabilities of the ongoing postdoctoral project and contribute to food safety and fungal biodiversity studies in tropical regions, supporting the goals of the FAPESP Thematic Project MicroBioBank. (AU)