Mites and fungi recognition in canastra cheese surface
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Palavras-chave

Artisanal minas cheese
Fungi
Mites

Como Citar

CORSO, Gislaine Del; MORAES, Adriane de; MATIOLI, André. Mites and fungi recognition in canastra cheese surface. Revista dos Trabalhos de Iniciação Científica da UNICAMP, Campinas, SP, n. 27, p. 1–1, 2019. DOI: 10.20396/revpibic2720192466. Disponível em: https://econtents.bc.unicamp.br/eventos/index.php/pibic/article/view/2466. Acesso em: 28 mar. 2024.

Resumo

The artisanal cheese produced at Minas Gerais State is recognised as Brazilian cultural patrimony by the National Institute of Historical Patrimony IPHAN (Instituto do Patrimônio Histórico e Artístico Nacional). Among these cheeses, highlighted those produced from raw milk in the Canastra microregion, which presentes unique and distinctive taste. However the production conditions of cheese making is favourable to the development of fungi and mites on the cheese surface. The objective of this work was to isolate and make the identification of fungi and mites from the surface of Canastra cheese. The mites Tyrophagus putrescentiae and Sancassania aff. Feytaudi (Calogliphos feytaudi) were identified, and Geotrichum candidum, a nontoxic mold were often present in the samples collected.

https://doi.org/10.20396/revpibic2720192466
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Referências

Netto, M.M. A Geografia do Queijo Minas Artesanal, Belo Horizonte (MG), 2014, p.305, 429.
Krantz, G. W., Walter, D.E. A manual of acarology. Thirt edition, Texas Tech University Press; Lubbock, Texas, 2009.
Pitt, J. I.; Hocking, A. D.; Fungi and Food Spoilage. 3ª ed. New York: Springer Science. 2009.

Todos os trabalhos são de acesso livre, sendo que a detenção dos direitos concedidos aos trabalhos são de propriedade da Revista dos Trabalhos de Iniciação Científica da UNICAMP.

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