A Metagenomic and Predictive Modeling Approach to the Study the Microbial Ecology and Safety of Brazilian Artisanal Cheeses

Abstract

The Regulatory Instruction n° 30 of August 07, 2013 from Ministry of Agriculture, Livestock and Food Supply (MAPA) is the legislation for artisanal cheese production in Brazil. The production of artisanal cheese constitutes a seldom documented activity in Brazil. Despite this, the practice of producing cheeses has been spread throughout the years in farms and small rural properties in Brazilian territory leading to the development of a variety of products that are highly appreciated by consumers. Even though cheeses have a high relevance in Brazilian culture and diet, there are no systematic studies that aimed to detect, quantify and characterize pathogenic microorganisms isolated from Brazilian artisanal cheeses. Besides, studies aiming at elucidating the microbial ecology of Brazilian artisanal cheeses through the use of advanced approaches such as metagenomics and the use of predictive modeling to study the growth potential of pathogenic microorganisms in these products as affected by endogenous microorganisms have not been found. The knowledge of the microbiota present in Brazilian artisanal cheeses and its interactions with other microorganisms needs to be known in order to strengthen the safety and quality of these products. Thus, the current project aims to: i) determine the incidence and concentration of pathogens (Listeria monocytogenes, Salmonella spp. and Staphylococcus enterotoxigênicos) in Brazilian artisanal cheeses; ii) characterize phenol- and genotypically the pathogenic microorganisms isolated from Brazilian artisanal cheese samples collected in different production areas; iii) study the microbial ecology of Brazilian artisanal cheeses using next generation sequencing approach, iv) assess the efficiency of an innovative packaging system through the study of microbial behavior during shelf-life using predictive models. In the current project, novel data on the microbial ecology and safety of Brazilian artisanal cheeses will be generated through the use of state-of-art and impactful approaches such as metagenomics and predictive modeling. Due to its wide interest, the current project will have the collaboration of an international University.