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Production and stabilization of new starter yeasts isolated from Brazilian artisanal cheeses

Grant number: 18/19311-0
Support Opportunities:Scholarships in Brazil - Post-Doctoral
Effective date (Start): May 01, 2019
Effective date (End): June 30, 2023
Field of knowledge:Biological Sciences - Microbiology - Applied Microbiology
Principal Investigator:Anderson de Souza Sant'Ana
Grantee:Antonio de Anchieta Câmara Júnior
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated scholarship(s):21/07175-7 - Yeasts isolated from Brazilian artisanal cheeses: a comparative genomics' approach to study adaptation, evolution and domestication of strains to cheese habitat, BE.EP.PD


Brazilian artisanal cheeses, besides their unique organoleptic characteristics, are one of the greatest representations of the national cultural identity. The sensory profile development of these products is mostly attributed to the yeasts that participate in different steps, from formulation to cure. Although traditional production practices favor the maintenance of the artisanal cheese's identity, some of these processes have been replaced by new technologies more appropriate to contemporary reality, such as controlled inoculation with purified dehydrated yeasts. On the one hand, these new practices guarantee the safety and the quality control of the products. On the other hand, the use of dehydrated yeasts allows the reduction of formulation and maturation time. The conservation of yeasts in dehydrated form has several advantages, such as long-term stability, easy application and handling. However, the water removal could be lethal for cells and may lead to decreased cell activity potential. Depending on the culture conditions the yeasts produce certain substances, e.g. glutathione and trehalose, which naturally protect them from subsequent stress, i.e., dehydration. Thus, multiple aspects of the stabilization of yeasts isolated from artisanal Brazilian cheeses still remain to be defined as: (i) determination of the yeasts cultivation and dehydration conditions; (ii) evaluation of microbial activity after dehydration-rehydration; (iii) formulation and validation of cheeses produced with dehydrated yeasts. The execution of this project will allow to outline new conservation strategies for starter yeasts isolated from Brazilian artisanal cheeses. Besides contributing to add value to artisanal products, this project is mainly of great interest for Brazilian society, Science and Economy. (AU)

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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)
NASCIMENTO, HENRY M.; DO PRADO-SILVA, LEONARDO; BRANDAO, LUCIANA R.; BREXO, RAMON P.; CAMARA, ANTONIO A., JR.; ROSA, CARLOS A.; SANT'ANA, ANDERSON S.. Large scale survey of yeasts in frozen concentrated orange juice (FCOJ): Occurrence, diversity, and resistance to peracetic acid. International Journal of Food Microbiology, v. 367, p. 9-pg., . (18/19311-0)
BREXO, RAMON P.; BRANDAO, LUCIANA R.; CHAVES, RAFAEL D.; CASTRO, RUANN J. S.; CAMARA, JR., ANTONIO A.; ROSA, CARLOS A.; SANT'ANA, ANDERSON S.. Yeasts from indigenous culture for cachaca production and brewer's spent grain: Biodiversity and phenotypic characterization for biotechnological purposes. FOOD AND BIOPRODUCTS PROCESSING, v. 124, p. 107-120, . (18/19311-0)
OTEIZA, JUAN M.; CATURLA, MAGDEVIS Y. R.; DO PRADO-SILVA, LEONARDO; CAMARA, JR., ANTONIO A.; BARRIL, PATRICIA A.; SANT'ANA, ANDERSON S.; GIANNUZZI, LEDA; ZARITZKY, NOEMI. daptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiatio. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 157, . (18/19311-0)
CAMARA JR, ANTONIO A.; SANT'ANA, ANDERSON S.. Advances in yeast preservation: physiological aspects for cell perpetuation. CURRENT OPINION IN FOOD SCIENCE, v. 38, p. 9-pg., . (18/19311-0)

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