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"Microbial diversity of Brazilian artisanal cheeses by using a culture-independent amplicon sequencing approach"

Grant number: 16/12406-0
Support Opportunities:Scholarships abroad - Research Internship - Doctorate
Effective date (Start): September 01, 2016
Effective date (End): August 31, 2017
Field of knowledge:Agronomical Sciences - Veterinary Medicine - Products of Animal Origin Inspection
Principal Investigator:Anderson de Souza Sant'Ana
Grantee:Bruna Akie Kamimura Nascimento
Supervisor: Danilo Ercolini
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Research place: Università degli Studi di Napoli Frederico II (UNINA), Italy  
Associated to the scholarship:13/20456-9 - A Metagenomic and Predictive Modeling Approach to the Study the Microbial Ecology and Safety of Brazilian Artisanal Cheeses, BP.DR


The production of artisanal cheeses is characterized by tradition and culture of the producing regions. Every cheese has unique sensory characteristics typical of its region. Currently, Brazilian legislation regulating the production of artisanal cheeses is the Normative No. 30 of 07 August 2013, the Ministry of Agriculture, Livestock and Supply, and it allows cheese made from raw milk ripening for a period shorter than 60 days, when technical and scientific studies show that the reduction of ripening period does not affect the quality and safety of the product. Despite artisanal cheeses are appreciated and consumed by Brazilian population, microbial ecology of artisanal cheeses produced in Brazil have never been explored before by using metagenomics approach. Microbial dynamics in Brazilian artisanal cheeses need to be elucidated in order to establish quality standards and final product characteristics. The purpose of this project is to evaluate the microbial diversity of different Brazilian artisanal cheeses and to identify origin-related microbial signatures. Studies of Brazilian artisanal cheeses are limited and some traditional cheese totally lack of a specific regulation. In these cases, the knowledge acquired will be extremely important also to support improvements in artisanal cheese processing through the development of scientific-based regulations and/or through the generation of knowledge that assists producers in keeping the quality and safety of artisanal cheeses made of raw milk. In addition, the internship at Prof. Ercolini's group will be very important for our research group at UNICAMP, considering their expertise and leadership in the area of microbial ecology of foods. Upon her return to Brazil, the PhD student will be able to assist in the establishment of methods and best practices to conduct high quality and impact studies focused on the understanding of microbial ecology of foods. It is also important to consider that the PhD student will gain expertise in a field that there is lack of professionals in Brazil. This will further contribute with the development and advancement of food microbiology and safety research conducted in the state of São Paulo.

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Scientific publications (4)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MARGALHO, LARISSA P.; KAMIMURA, BRUNA A.; PIMENTEL, TATIANA C.; BALTHAZAR, CELSO F.; ARAUJO, JASMIM V. A.; SILVA, RAMON; CONTE-JUNIOR, CARLOS A.; RAICES, RENATA S. L.; CRUZ, ADRIANO G.; SANT'ANA, ANDERSON S.. A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses. Journal of Food Composition and Analysis, v. 101, . (18/24540-8, 16/12406-0, 15/25641-4, 13/20456-9)
CAMPAGNOLLO, FERNANDA B.; MARGALHO, LARISSA P.; KAMIMURA, BRUNA A.; FELICIANO, MARCELO D.; FREIRE, LUISA; LOPES, LETICIA S.; ALVARENGA, VERONICA O.; CADAVEZ, VASCO A. P.; GONZALES-BARRON, URSULA; SCHAFFNER, DONALD W.; et al. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses. FOOD MICROBIOLOGY, v. 73, p. 288-297, . (14/14891-7, 13/20456-9, 16/12406-0, 15/25641-4, 16/21041-5, 16/09346-5)
KAMIMURA, BRUNA AKIE; DE FILIPPIS, FRANCESCA; SANT'ANA, ANDERSON S.; ERCOLINI, DANILO. Large-scale mapping of microbial diversity in artisanal Brazilian cheeses. FOOD MICROBIOLOGY, v. 80, p. 40-49, . (16/12406-0, 13/20456-9)
DE ANDRADE, BARBARA M.; MARGALHO, LARISSA P.; BATISTA, DIEGO B.; LUCENA, IZYLLA O.; KAMIMURA, BRUNA A.; BALTHAZAR, CELSO F.; BREXO, RAMON PERES; PIA, ARTHUR K. R.; COSTA, RAMON A. S.; CRUZ, ADRIANO G.; et al. Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES. Journal of Food Composition and Analysis, v. 109, p. 9-pg., . (13/20456-9, 16/12406-0, 18/24540-8, 15/25641-4)

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