Banca de QUALIFICAÇÃO: RUANA CELIA GOMES DE MORAIS COSTA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : RUANA CELIA GOMES DE MORAIS COSTA
DATE: 18/07/2025
TIME: 09:00
LOCAL: Sala 01 PPGPA
TITLE:

MOLECULAR CHARACTERIZATION OF LACTIC ACID BACTERIA IN ARTISAN RENDER CHEESE FROM SERIDÓ POTIGUAR

KEY WORDS:

biotechnology; genetic diversity; dairy microbiota; artisanal cheese; 16S rRNA sequencing.

PAGES: 44
BIG AREA: Ciências Agrárias
AREA: Zootecnia
SUBÁREA: Produção Animal
SUMMARY:

Artisanal coalho cheese is a food product of great sociocultural and economic relevance in Northeastern Brazil, especially in the Seridó Potiguar region. Its production involves the use of raw milk and empirical fermentation methods, which favor the development of an autochthonous microbiota responsible for unique sensory characteristics. This study aimed to molecularly characterize the microbiota of lactic acid bacteria (LAB) present in 32 samples of artisanal coalho cheese from this region. To this end, the V3–V4 region of the 16S rRNA gene was sequenced following DNA extraction using magnetic beads. The analysis revealed high bacterial diversity, with predominance of the genera Enterococcus, Lactococcus, and Leuconostoc. The most frequently identified species was Enterococcus hirae, representing 39% of the sequences, followed by E. faecium, Leuconostoc mesenteroides, and Lactococcus spp.. Despite the functional importance of LAB in the fermentation process and sensory profile of the product, opportunistic microorganisms such as Staphylococcus aureus, Streptococcus agalactiae, Pectobacterium carotovorum, and Atlantibacter hermannii were also detected, suggesting possible failures in Good Manufacturing Practices (GMP). The identification of a microbiota adapted to the local production ecosystem reinforces the relevance of LAB in the technological and sanitary profile of artisanal cheeses. The findings provide support for strategies focused on product valorization, sanitary qualification, and strengthening of the artisanal dairy production chain in the Brazilian semiarid region.

COMMITTEE MEMBERS:
Presidente - 2313454 - ADRIANO HENRIQUE DO NASCIMENTO RANGEL
Externa ao Programa - 1333415 - BEATRIZ DE CASSIA MARTINS SALOMAO - UFRNExterna ao Programa - 1517220 - MARCIA REGINA DA SILVA PEDRINI - UFRN