Banca de DEFESA: BRUNO BORGES SILVA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE: BRUNO BORGES SILVA
DATA: 24/02/2026
HORA: 13:00
LOCAL: DMV08
TÍTULO:

Microbial Ecology and Food Safety of Minas Artisanal Cheese from Araxá and Canastra, Minas Gerais, Brazil: from Raw Milk to Ripened Product

PALAVRAS-CHAVES:

Zoonosis, QMA, ripening, food safety.

PÁGINAS: 140
GRANDE ÁREA: Ciências Agrárias
ÁREA: Medicina Veterinária
SUBÁREA: Medicina Veterinária Preventiva
ESPECIALIDADE: Doenças Infecciosas de Animais
RESUMO:

Minas Artisanal Cheese (QMA) represents an important cultural heritage and a significant source of income in Minas Gerais, Brazil, being traditionally manufactured in small-scale family dairies using raw milk and an endogenous starter culture known as pingo. Although artisanal production methods contribute to the distinctive sensory attributes and regional identity of these cheeses, the absence of milk pasteurization poses challenges regarding microbiological safety, particularly related to the possible presence of foodborne pathogens. In this study, the microbiological safety and microbial structure of QMA produced in the Araxá and Canastra microregions were investigated through the detection of zoonotic pathogens and the assessment of microbial changes throughout cheese ripening. Raw milk, pingo, and cheese samples collected at different maturation stages were analyzed using molecular approaches for pathogen detection and high-throughput 16S rRNA gene sequencing to characterize microbial communities. Salmonella spp. emerged as the primary microbiological risk, indicating potential contamination associated with processing and handling practices. In contrast, the microbial succession during ripening was marked by the dominance of lactic acid bacteria, particularly Streptococcus and Lactococcus, which play a key role in fermentation and contribute to the maintenance of regional microbial characteristics. These results highlight the complexity of the QMA microbiome, in which beneficial microorganisms coexist with potential pathogens, reinforcing the importance of implementing good manufacturing practices and microbiological monitoring strategies to enhance food safety while safeguarding the traditional microbial terroir inherent to artisanal cheese production in Minas Gerais.

MEMBROS DA BANCA:
Externo à Instituição - ANDREY PEREIRA LAGE - UFMG (Suplente)
Presidente - ELAINE MARIA SELES DORNELES (Membro)
Externo ao Programa - LUIS ROBERTO BATISTA - PRPI (Membro)
Externo ao Programa - MAYSA SERPA GONCALVES - DME/FCS (Suplente)
Externo à Instituição - NATALIA CARRILLO GAETA - UNISA (Membro)
Externo à Instituição - RANIER CHAVES FIGUEIREDO - Seapa (Membro)