Morphological and molecular characteristics of stored-product mites found on Brazilian ripened cheeses
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | https://doi.org/10.1016/j.jspr.2018.09.003 http://www.locus.ufv.br/handle/123456789/23675 |
Resumo: | The production and consumption of cheese that contains mites has become a gastronomical trend in Brazil. However, the making of these cheeses has been a traditional process, and thereby empirical in nature, without the regulatory oversight of the Brazilian authorities. Depending on the species, these mites might present health risks for those consuming them. Therefore, we conducted initial morphological and molecular analyses to characterize the diversity of cheese mites present on these Brazilian ripened cheeses. Our results revealed that the mites were predominantly Tyrophagus putrescentiae and to a lesser degree Sancassania aff. feytaudi. Future studies need to be performed to indicate whether these species meet the requirements to be characterized as generally recognized as safe (GRAS status) and are capable of conferring unique and desirable sensory characteristics to the cheese. |
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Oliveira, Eugenio E.Carvalho, Michelle M.Silva, Norma Machado daMatioli, Andre L.Ferreira, Célia L. L.Lindner, Juliano De Dea2019-02-22T13:30:42Z2019-02-22T13:30:42Z2018-120022-474Xhttps://doi.org/10.1016/j.jspr.2018.09.003http://www.locus.ufv.br/handle/123456789/23675The production and consumption of cheese that contains mites has become a gastronomical trend in Brazil. However, the making of these cheeses has been a traditional process, and thereby empirical in nature, without the regulatory oversight of the Brazilian authorities. Depending on the species, these mites might present health risks for those consuming them. Therefore, we conducted initial morphological and molecular analyses to characterize the diversity of cheese mites present on these Brazilian ripened cheeses. Our results revealed that the mites were predominantly Tyrophagus putrescentiae and to a lesser degree Sancassania aff. feytaudi. Future studies need to be performed to indicate whether these species meet the requirements to be characterized as generally recognized as safe (GRAS status) and are capable of conferring unique and desirable sensory characteristics to the cheese.engJournal of Stored Products ResearchVolume 79, Pages 79-82, December 2018Elsevier B. V.info:eu-repo/semantics/openAccessCheese ripeningTyrophagus putrescentiaeSancassania sp.Mimolette cheeseMilbenkäse cheeseMorphological and molecular characteristics of stored-product mites found on Brazilian ripened cheesesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfTexto completoapplication/pdf260906https://locus.ufv.br//bitstream/123456789/23675/1/artigo.pdfa560b3c734406a3a69f1f9a4b59ad111MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/23675/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/236752019-02-22 10:31:16.092oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-02-22T13:31:16LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
Morphological and molecular characteristics of stored-product mites found on Brazilian ripened cheeses |
title |
Morphological and molecular characteristics of stored-product mites found on Brazilian ripened cheeses |
spellingShingle |
Morphological and molecular characteristics of stored-product mites found on Brazilian ripened cheeses Oliveira, Eugenio E. Cheese ripening Tyrophagus putrescentiae Sancassania sp. Mimolette cheese Milbenkäse cheese |
title_short |
Morphological and molecular characteristics of stored-product mites found on Brazilian ripened cheeses |
title_full |
Morphological and molecular characteristics of stored-product mites found on Brazilian ripened cheeses |
title_fullStr |
Morphological and molecular characteristics of stored-product mites found on Brazilian ripened cheeses |
title_full_unstemmed |
Morphological and molecular characteristics of stored-product mites found on Brazilian ripened cheeses |
title_sort |
Morphological and molecular characteristics of stored-product mites found on Brazilian ripened cheeses |
author |
Oliveira, Eugenio E. |
author_facet |
Oliveira, Eugenio E. Carvalho, Michelle M. Silva, Norma Machado da Matioli, Andre L. Ferreira, Célia L. L. Lindner, Juliano De Dea |
author_role |
author |
author2 |
Carvalho, Michelle M. Silva, Norma Machado da Matioli, Andre L. Ferreira, Célia L. L. Lindner, Juliano De Dea |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Oliveira, Eugenio E. Carvalho, Michelle M. Silva, Norma Machado da Matioli, Andre L. Ferreira, Célia L. L. Lindner, Juliano De Dea |
dc.subject.pt-BR.fl_str_mv |
Cheese ripening Tyrophagus putrescentiae Sancassania sp. Mimolette cheese Milbenkäse cheese |
topic |
Cheese ripening Tyrophagus putrescentiae Sancassania sp. Mimolette cheese Milbenkäse cheese |
description |
The production and consumption of cheese that contains mites has become a gastronomical trend in Brazil. However, the making of these cheeses has been a traditional process, and thereby empirical in nature, without the regulatory oversight of the Brazilian authorities. Depending on the species, these mites might present health risks for those consuming them. Therefore, we conducted initial morphological and molecular analyses to characterize the diversity of cheese mites present on these Brazilian ripened cheeses. Our results revealed that the mites were predominantly Tyrophagus putrescentiae and to a lesser degree Sancassania aff. feytaudi. Future studies need to be performed to indicate whether these species meet the requirements to be characterized as generally recognized as safe (GRAS status) and are capable of conferring unique and desirable sensory characteristics to the cheese. |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018-12 |
dc.date.accessioned.fl_str_mv |
2019-02-22T13:30:42Z |
dc.date.available.fl_str_mv |
2019-02-22T13:30:42Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.1016/j.jspr.2018.09.003 http://www.locus.ufv.br/handle/123456789/23675 |
dc.identifier.issn.none.fl_str_mv |
0022-474X |
identifier_str_mv |
0022-474X |
url |
https://doi.org/10.1016/j.jspr.2018.09.003 http://www.locus.ufv.br/handle/123456789/23675 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
Volume 79, Pages 79-82, December 2018 |
dc.rights.driver.fl_str_mv |
Elsevier B. V. info:eu-repo/semantics/openAccess |
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Elsevier B. V. |
eu_rights_str_mv |
openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
Journal of Stored Products Research |
publisher.none.fl_str_mv |
Journal of Stored Products Research |
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LOCUS Repositório Institucional da UFV |
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