Seu portal de pesquisas em queijos artesanais

2022

ALLAION, J. R. et al. Staphylococcus aureus from Minas Artisanal Cheeses: Biocide Tolerance, Antibiotic Resistance and Enterotoxin Genes. Applied Sciences (Switzerland), v. 12, n. 3, 2022. 

DOI: https://doi.org/10.3390/app12031019


ARAGÃO, M. O. et al. Fungal community and physicochemical profiles of ripened cheeses from the Canastra of Minas Gerais, Brazil. Journal of Food Science and Technology, v. 59, n. 12, p. 4685–4694, 2022. 

DOI: https://doi.org/10.1007/s13197-022-05548-4


ARAGÃO, B. B. et al. Occurrence of emerging multiresistant pathogens in the production chain of artisanal goat coalho cheese in Brazil. Comparative Immunology, Microbiology and Infectious Diseases, v. 84, 2022. 

DOI: https://doi.org/10.1016/j.cimid.2022.101785


CAMPAGNOLLO, F. B. et al. Growth potential of three strains of Listeria monocytogenes and Salmonella enterica in Frescal and semi-hard artisanal Minas microcheeses: Impact of the addition of lactic acid bacteria with antimicrobial activity. LWT, v. 158, n. 15, 2022. 

DOI: https://doi.org/10.1016/j.cimid.2022.101785


CARNEIRO AGUIAR, R. A. et al. Graduate Student Literature Review: Enterotoxigenic potential and antimicrobial resistance of staphylococci from Brazilian artisanal raw milk cheeses. Journal of Dairy Science, v. 105, n. 7, p. 5685–5699, 2022. 

DOI: https://doi.org/10.3168/jds.2021-21634


COSTA, J. R. et al. The taste of a champion: Characterization of artisanal cheeses from the Minas Gerais region (Brazil) by Raman spectroscopy and microstructural analysis. Journal of Food Composition and Analysis, v. 112, 2022. 

DOI: https://doi.org/10.1016/j.jfca.2022.104704


DE ANDRADE, B. M. 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, 2022. 

DOI: https://doi.org/10.1016/j.jfca.2022.104519


DOS SANTOS, R. A. et al. Minas Artisanal Cheese As Potential Source of Multidrug-Resistant Escherichia coli. Foodborne Pathogens and Disease, v. 19, n. 5, 2022. 

DOI: https://doi.org/10.1089/fpd.2021.0102


FERNANDES SILVA RODRIGUES, L. et al. Microbiological evaluation of industrialized and artisanal Minas fresh cheese commercialized in the Federal District, Brazil. Food Science and Technology (Brazil), v. 42, p. 1–7, 2022. 

DOI: https://doi.org/10.1590/fst.45221


FERREIRA, L. R. et al. Further culture-independent characterization of the lactic microbiota of Serro artisanal cheese. Brazilian Journal of Microbiology, 2022. 

DOI: https://doi.org/10.1007/s42770-022-00778-2


KOTHE, C. I.; MOHELLIBI, N.; RENAULT, P. Revealing the microbial heritage of traditional Brazilian cheeses through metagenomics. Food Research International, v. 157, 2022. 

DOI: https://doi.org/10.1016/j.foodres.2022.111265


LACORTE, G. A. et al. Investigating the influence of Food Safety Management Systems (FSMS) on microbial diversity of Canastra cheeses and their processing environments. Food Microbiology, v. 105, 2022. 

DOI: https://doi.org/10.1016/j.fm.2022.104023


LIMA, C.H.G.S. et al. Avaliação de aspectos fenotípicos de segurança de bactérias ácido-lácticas isoladas de queijos artesanais do tipo Colonial do Sul do Brasil. Rev. Inst. Laticínios Cândido Tostes, v. 77, n. 1,  p. 12-20, 2022.

DOI: 10.14295/2238-6416.v77i1.884


LIMA, C.H.G.S. et al., Propriedades antimicrobianas e tecnológicas de bactérias ácido-lácticas isoladas de queijos tradicionais do tipo Colonial do Sul do Brasil. Rev. Inst. Laticínios Cândido Tostes, v. 77, n. 1,  p. 21-31, 2022.

 DOI: 10.14295/2238-6416.v77i1.885


LIMA, T.T.M., Hosken, B.d., Venturim, B.C. et al. Traditional Brazilian fermented foods: cultural and technological aspects. Journal of Ethnic Food 9, 35 (2022).

DOI: https://doi.org/10.1186/s42779-022-00153-4


OLIVEIRA, F. S. et al. Genomic Analyses of Pediococcus pentosaceus ST65ACC, a Bacteriocinogenic Strain Isolated from Artisanal Raw-Milk Cheese. Probiotics and Antimicrobial Proteins, 2022. 

DOI: https://doi.org/10.1007/s12602-021-09894-1


SILVA, M. R. et al.  Recovery of Brucella in raw milk Minas artisanal cheese approved for consumption by official inspection agency in Brazil: assessment of prevalence and risk factors through One Health integrated approaches . Transactions of The Royal Society of Tropical Medicine and Hygiene, v. 116, n. 11, p. 1091–1099, 2022. 

DOI:  https://doi.org/10.1093/trstmh/trac083


SILVA, L. F. et al. Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production. Brazilian Journal of Microbiology, v. 53, p. 303–316, 2022. 

DOI: https://doi.org/10.1007/s42770-021-00629-6


SOBRAL, D. et al. Queijos artesanais de Minas, nem todos são QMA: uma breve revisão. Rev. Inst. Laticínios Cândido Tostes, v. 77, n. 1, p. 55-67, 2022.

DOI: 10.14295/2238-6416.v77i1.882 


TEIXEIRA, J. L. DA P. et al. Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells. Journal of Food Composition and Analysis, v. 107, 2022. 

DOI: https://doi.org/10.1016/j.jfca.2021.104365


VIEIRA, A.C.A. et al. Potencial probiótico de bactérias ácido-láticas isoladas de queijo Minas artesanal. Rev. Inst. Laticínios Cândido Tostes, v. 77, n. 1, p. 32-4, 2022.

DOI: 10.14295/2238-6416.v77i1.882