Autor(es)

Camara, Antonio A. ; Margalho, Larissa P. ; Lang, Emilie ; Brexo, Ramon P. ; Sant'Ana, Anderson S.

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 196, p. 9-pg., 2024-09-22.

Resumo

Although less studied than bacterial biota, the presence of yeast during the artisanal cheese's production is of fundamental importance. Yeasts can prevent the growth of undesirable species in the cheese's core and surface and actively participate in the aromatic development of these products. On the other hand, reintroducing the most abundant yeast species can help mitigate potential health risks related to artisanal production. The main objective of this study was to carry out an extensive mapping of the cultivable yeast diversity present in the central Brazilian artisanal cheeses (n = 582 cheese samples). Torulaspora delbrueckii, Candida parapsilosis, Candida zeylanoides, Yarrowia lipolytica, Debaryomyces prosopidis, and Kluyveromyces lactis were amongst the 300 clusters detected, respectively. In Canastra, Cerrado, and Serro-type cheeses, the predominant species was T. delbrueckii, while in Coalho and Manteiga cheeses, Y. lipolytica was the main species detected. The findings of this study reveal the yeast cultivable diversity present in a large set of Brazilian artisanal cheeses. Furthermore, these data can serve as a basis for promoting new Brazilian origin designation policies based on microbiological data. (AU)

• Processo FAPESP: 18/19311-0 - Produção e estabilização de novas leveduras starter isoladas de queijos artesanais brasileiros
• Beneficiário: Antonio de Anchieta Câmara Júnior
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 21/07175-7 - Leveduras isoladas de queijos artesanais brasileiros: uma abordagem genômica comparativa para estudar a adaptação, evolução e domesticação de cepas ao habitat do queijo
• Beneficiário: Antonio de Anchieta Câmara Júnior
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Pós-Doutorado