Seu portal de pesquisas em queijos artesanais

2020

ALMEIDA, T. T. D. et al. The complex microbiota of artisanal cheeses interferes in the performance of enumeration protocols for lactic acid bacteria and staphylococci. International Dairy Journal, v. 109, p. 104791, 2020.

DOI: https://doi.org/10.1016/j.idairyj.2020.104791


ARAÚJO, J. P. A. et al. Uma análise histórico-crítica sobre o desenvolvimento das normas brasileiras relacionadas a queijos artesanais. Arq. Bras. Med. Vet. Zootec, v. 72, n. 5, p. 1845–1860, 2020.

DOI: https://doi.org/10.1590/1678-4162-11766


BORDINI, F. W. et al. Avaliação microbiológica de queijo tipo colonial mediante presença ou ausência de certificação comercial no Sul do Brasil. Revista Brasileira de Tecnologia Agroindustrial, v. 14, n. 1, p. 3212–3227, 2020.

DOI: https://dx.doi.org/10.3895/rbta.v14n1.12090


CASTRO, R. D. et al. Virulence factors and antimicrobial resistance of Staphylococcus aureus isolated from the production process of Minas artisanal cheese from the region of Campo das Vertentes, Brazil. Journal of Dairy Science, v. 103, n. 3, p. 2098–2110, 2020. 

DOI: https://doi.org/10.3168/jds.2019-17138


DALMINA, K. A. et al. Evaluation of minimum ripening time of artisanal mountain cheese from Santa Catarina prior to selling. Semina: Ciencias Agrarias, v. 41, n. 5, p. 1613–1624, 2020.

DOI: http://dx.doi.org/10.5433/1679-0359.2020v41n5p1613


GONTIJO, M.T.P. et al.  Phylogenetic distribution of the bacteriocin repertoire of lactic acid bacteria species associated with artisanal cheese, Food Research International, 128, 2020, 108783.
DOI: https://doi.org/10.1016/j.foodres.2019.108783 


KAMIMURA, B. A. et al. Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms. Food Microbiology, v. 89, p. 103453, 2020.

DOI: https://doi.org/10.1016/j.fm.2020.103453


MARGALHO, L. P. et al. Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties—Insights through multivariate analysis. Journal of Dairy Science, v. 103, n. 9, p. 7908–7926, set. 2020a.

DOI: https://doi.org/10.3168/jds.2020-18194


MARGALHO, L. P. et al. Enterococcus spp. in Brazilian artisanal cheeses: Occurrence and assessment of phenotypic and safety properties of a large set of strains through the use of high throughput tools combined with multivariate statistics. Food Control, v. 118, p. 107425, 2020b.

DOI: https://doi.org/10.1016/j.foodcont.2020.107425


NOGUEIRA SILVA, N. F. et al. Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil. Journal of Dairy Research, v. 87, n. 4, p. 480–483, 2020.

DOI: https://doi.org/10.1017/S0022029920001016


PEGORARO, K. et al. Bacteriocinogenic potential of lactic acid bacteria isolated from artisanal colonial type-cheese. Archives of Veterinary Science, v. 25, n. 1, p. 35–44, 2020.

DOI: http://dx.doi.org/10.5380/avs.v25i1.68261


ROZENTAL, T. et al. First molecular detection of Coxiella burnetii in Brazilian artisanal cheese: a neglected food safety hazard in ready-to-eat raw-milk product. Brazilian Journal of Infectious Diseases, v. 24, n. 3, p. 208–212, 2020.

DOI: https://doi.org/10.1016/j.bjid.2020.05.003


SCHLEI, K. P. et al. Influence of temperature on microbial growth during processing of kochkäse cheese made from raw and pasteurised milk. International Dairy Journal, v. 109, p. 104786, 2020. 

DOI: https://doi.org/10.1016/j.idairyj.2020.104786


ZAFFARI, C. B. et al. Characterization of Staphylococcus species isolated in production stages of Brazilian colonial cheese. Journal of Tropical Pathology, v. 49, n. 1, p. 1–10, 2020.

DOI: https://doi.org/10.5216/rpt.v49i1.60380