Seu portal de pesquisas em queijos artesanais

2023

ENDRES, C.M. et al. Evaluation of Enterotoxins and Antimicrobial Resistance in Microorganisms Isolated from Raw Sheep Milk and Cheese: Ensuring the Microbiological Safety of These Products in Southern Brazil. Microorganisms 2023, 11, 1618. https://doi.org/10.3390/microorganisms11061618 


ERHARDT, M. M. et al. Lactic Bacteria in Artisanal Cheese: Characterization through Metagenomics. Fermentation, v. 9, n. 1, 2023. 

DOI: https://doi.org/10.3390/fermentation9010041


FERREIRA, L. R. et al. Further culture-independent characterization of the lactic microbiota of Serro artisanal cheese. Brazilian Journal of Microbiology, p. 1593–1598, 2022. 

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


FIRMO, M.J.N. et al. Diagnosis of the microbiological quality of fiscal artisanal Minas cheese samples. Food Control 2023, 109887, in press.

DOI: https://doi.org/10.1016/j.foodcont.2023.109887 


HOSKEN, B.D.O. Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities. Fermentation 2023, 9, 409. 

DOI: https://doi.org/10.3390/fermentation9050409


MARIA, I. et al. Incidence and Levels of Aflatoxin M-1 in Artisanal and Manufactured Cheese in Pernambuco State , Brazil. 2023. 

DOI: https://doi.org/10.3390/toxins15030182


MARTIN, J. G. P. et al. Seasonal variation in the Canastra cheese mycobiota. Frontiers in Microbiology, v. 13, n. February, p. 1–8, 2023. 

DOI: https://doi.org/10.3389/fmicb.2022.1076672


MARTIN, J.G.P.; COTTER P.D. Filamentous fungi in artisanal cheeses: A problem to be avoided or a market opportunity? Heliyon, 9, 2023 e15110. 

DOI: https://doi.org/10.1016/j.heliyon.2023.e15110 


QUEIROZ, L.L. High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community. mSystems, 8, 1,  e00564-22, 2023.

DOI: https://doi.org/10.1128/msystems.00564-22 


SANTOS, E. D. DOS et al. Bacterial communities in artisanal raw bovine milk cheeses from the southern region of Brazil. Ciência Rural, v. 53, n. 9, p. 1–9, 2023. 

DOI: https://doi.org/10.1590/0103-8478cr20220306


SANTOS, V. B. DOS et al. Fluorescence digital image-based method to measure biogenic amines in Buffalo Mozzarella and other cheeses produced in Brazil. Microchemical Journal, v. 189, n. February, 2023. 

DOI: https://doi.org/10.1016/j.microc.2023.108508


PINTO, U. M. et al. Proposta de Pesquisa Científica para Avaliação da Segurança Microbiológica de Queijos Artesanais fabricados com leite cru e maturados por período inferior a 60 dias produzidos no estado de São Paulo. Segurança Alimentar e Nutricional, v. 30, 23 ago. 2023.

DOI:‌https://doi.org/10.20396/san.v30i00.8674102


PINEDA, A. et al. Genomic characterization of Staphylococcus aureus from Canastra Minas Artisanal Cheeses. Brazilian Journal of Microbiology, v. 54, n. 3, p. 2103–2116, 18 ago. 2023.

DOI: https://doi.org/10.1007/s42770-023-01099-8


PINTO, U. M. et al. Cultura de segurança de alimentos na cadeia de produção de Queijo Minas Artesanal. Informe Agropecuário (Belo Horizonte), v. 44, p. 76-85, 2023. 


SILVA, C. B. et al. Microbiological quality and cultivable bacterial community of fresh and ripened Minas cheeses made from raw and pasteurised milk. International Dairy Journal, v. 143, 1 ago. 2023.

DOI: https://doi.org/10.1016/j.idairyj.2023.105662