Publicação
Mycotoxigenic potential of fungi isolated from highly cured Portuguese cheese
| Resumo: | The cheese industry in Portugal offers a plethora of high-quality products. The São Jorge cheese is an example and has obtained the Protected Designation of Origin (PDO) certification in 1986. This cheese has long ripening periods of up to 36 months, which raises concerns regarding food losses and health risks due to fungal proliferation. In this study, the mycobiota of three São Jorge cheese samples with different ripening periods (five, nine and thirty months) was studied to predict the associated mycotoxigenic risk. From the three cheese samples, 76 fungal isolates were identified through molecular methods (analysis of ITS and/or partial benA). Penicillium spp. ser. Camembertiorum, mainly P. solitum and P. echinulatum, were present in all the analyzed cheeses. Scopulariopsis spp. and some yeasts (predominantly Saccharomyces cerevisiae) were also part of the mycobiota of the cheeses. Although none of these species is a common producer of mycotoxins, an analysis of the cheese by mass spectrometry will be carried out. Furthermore, the overall mycobiota will be studied through metabarcoding to uncover the presence of potential mycotoxigenic species that have not been isolated through the culturomics approach |
|---|---|
| Autores principais: | Dias, Teresa |
| Outros Autores: | Santos, V.A.; Santos, C.R.; Rodrigues, Pedro João; Venâncio, Armando |
| Assunto: | Cheese Penicillium Scopulariopsis Saccharomyces Cerevisiae |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173418803134464 |
|---|---|
| author | Dias, Teresa |
| author2 | Santos, V.A. Santos, C.R. Rodrigues, Pedro João Venâncio, Armando |
| author2_role | author author author author |
| author_facet | Dias, Teresa Santos, V.A. Santos, C.R. Rodrigues, Pedro João Venâncio, Armando |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Dias, Teresa\",\"Person.identifier.orcid\":\"0000-0002-9419-9561\"},{\"Person.name\":\"Santos, V.A.\"},{\"Person.name\":\"Santos, C.R.\"},{\"Person.name\":\"Rodrigues, Pedro João\",\"Person.identifier.orcid\":\"0000-0002-0555-2029\"},{\"Person.name\":\"Venâncio, Armando\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Dias, Teresa Santos, V.A. Santos, C.R. Rodrigues, Pedro João Venâncio, Armando |
| datacite.date.Accepted.fl_str_mv | 2023-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2026-05-13T11:23:04Z |
| datacite.date.embargoed.fl_str_mv | 2026-05-13T11:23:04Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Cheese Penicillium Scopulariopsis Saccharomyces Cerevisiae |
| datacite.titles.title.fl_str_mv | Mycotoxigenic potential of fungi isolated from highly cured Portuguese cheese |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Dias, Teresa Santos, V.A. Santos, C.R. Rodrigues, Pedro João Venâncio, Armando |
| dc.date.Accepted.fl_str_mv | 2023-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2026-05-13T11:23:04Z |
| dc.date.embargoed.fl_str_mv | 2026-05-13T11:23:04Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/36649 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Universitat de Valencia |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Cheese Penicillium Scopulariopsis Saccharomyces Cerevisiae |
| dc.title.fl_str_mv | Mycotoxigenic potential of fungi isolated from highly cured Portuguese cheese |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | The cheese industry in Portugal offers a plethora of high-quality products. The São Jorge cheese is an example and has obtained the Protected Designation of Origin (PDO) certification in 1986. This cheese has long ripening periods of up to 36 months, which raises concerns regarding food losses and health risks due to fungal proliferation. In this study, the mycobiota of three São Jorge cheese samples with different ripening periods (five, nine and thirty months) was studied to predict the associated mycotoxigenic risk. From the three cheese samples, 76 fungal isolates were identified through molecular methods (analysis of ITS and/or partial benA). Penicillium spp. ser. Camembertiorum, mainly P. solitum and P. echinulatum, were present in all the analyzed cheeses. Scopulariopsis spp. and some yeasts (predominantly Saccharomyces cerevisiae) were also part of the mycobiota of the cheeses. Although none of these species is a common producer of mycotoxins, an analysis of the cheese by mass spectrometry will be carried out. Furthermore, the overall mycobiota will be studied through metabarcoding to uncover the presence of potential mycotoxigenic species that have not been isolated through the culturomics approach |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/9ad014ba-3588-47dd-a573-2dd4bd98f1cc/download |
| funding.funder.alternateName_str_mv | FCT FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.identifier_str_mv | UIDB/04469/2020 UIDB/00690/2020 LA/P/0007/2020 |
| funding.name_str_mv | 6817 - DCRRNI ID 6817 - DCRRNI ID 6817 - DCRRNI ID |
| funding_str_mv | UIDB/04469/2020 info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT UIDB/00690/2020 info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT LA/P/0007/2020 info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/36649 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/36649 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Dias, Teresa Dias, Teresa http://orcid.org/0000-0002-9419-9561 0000-0002-9419-9561 Santos, V.A. Santos, C.R. Rodrigues, Pedro João Rodrigues, Pedro João https://www.ciencia-id.pt/1316-21BB-9015 1316-21BB-9015 http://orcid.org/0000-0002-0555-2029 0000-0002-0555-2029 Venâncio, Armando |
| publishDate | 2023 |
| publisher.none.fl_str_mv | Universitat de Valencia |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engUniversitat de ValenciaengThe cheese industry in Portugal offers a plethora of high-quality products. The São Jorge cheese is an example and has obtained the Protected Designation of Origin (PDO) certification in 1986. This cheese has long ripening periods of up to 36 months, which raises concerns regarding food losses and health risks due to fungal proliferation. In this study, the mycobiota of three São Jorge cheese samples with different ripening periods (five, nine and thirty months) was studied to predict the associated mycotoxigenic risk. From the three cheese samples, 76 fungal isolates were identified through molecular methods (analysis of ITS and/or partial benA). Penicillium spp. ser. Camembertiorum, mainly P. solitum and P. echinulatum, were present in all the analyzed cheeses. Scopulariopsis spp. and some yeasts (predominantly Saccharomyces cerevisiae) were also part of the mycobiota of the cheeses. Although none of these species is a common producer of mycotoxins, an analysis of the cheese by mass spectrometry will be carried out. Furthermore, the overall mycobiota will be studied through metabarcoding to uncover the presence of potential mycotoxigenic species that have not been isolated through the culturomics approachapplication/pdfengMycotoxigenic potential of fungi isolated from highly cured Portuguese cheesePersonalDias, TeresaDSpacehttp://dspace.org/items/87c9cae0-314d-4622-ba85-4d3ec5726606DSpacehttp://dspace.org/items/87c9cae0-314d-4622-ba85-4d3ec5726606DiasTeresaORCIDhttp://orcid.org0000-0002-9419-9561Scopus Author IDhttps://www.scopus.com56830642600Santos, V.A.Santos, C.R.PersonalRodrigues, Pedro JoãoDSpacehttp://dspace.org/items/6c5911a6-b62b-4876-9def-60096b52383aDSpacehttp://dspace.org/items/6c5911a6-b62b-4876-9def-60096b52383aRodriguesPedro JoãoCiência IDhttps://www.ciencia-id.pt1316-21BB-9015ORCIDhttp://orcid.org0000-0002-0555-2029Venâncio, ArmandoHostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISBNIsPartOf978-84-09-42774-12026-05-13T11:23:04Z20232023-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/36649http://purl.org/coar/access_right/c_abf2open accessCheesePenicilliumScopulariopsisSaccharomyces Cerevisiae691616 bytesFundação para a Ciência e a TecnologiaCentre of Biological Engineering of the University of Minhoinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PTUIDB/04469/20206817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaMountain Research Center - UIDB/00690/2020info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PTUIDB/00690/20206817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PTLA/P/0007/20206817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_c94fconference object2023http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/9ad014ba-3588-47dd-a573-2dd4bd98f1cc/downloadBook of Abstracts of the 1st International Workshop of the Spanish network on mycotoxins, toxigenic fungi and their decontamination processes & MycoTWIN Worshops 5-65656Valencia, Spain2023 |
| spellingShingle | Mycotoxigenic potential of fungi isolated from highly cured Portuguese cheese Dias, Teresa Cheese Penicillium Scopulariopsis Saccharomyces Cerevisiae |
| status | SINGLETON |
| subject.fl_str_mv | Cheese Penicillium Scopulariopsis Saccharomyces Cerevisiae |
| title | Mycotoxigenic potential of fungi isolated from highly cured Portuguese cheese |
| title_full | Mycotoxigenic potential of fungi isolated from highly cured Portuguese cheese |
| title_fullStr | Mycotoxigenic potential of fungi isolated from highly cured Portuguese cheese |
| title_full_unstemmed | Mycotoxigenic potential of fungi isolated from highly cured Portuguese cheese |
| title_short | Mycotoxigenic potential of fungi isolated from highly cured Portuguese cheese |
| title_sort | Mycotoxigenic potential of fungi isolated from highly cured Portuguese cheese |
| topic | Cheese Penicillium Scopulariopsis Saccharomyces Cerevisiae |
| topic_facet | Cheese Penicillium Scopulariopsis Saccharomyces Cerevisiae |
| url | http://hdl.handle.net/10198/36649 |
| visible | 1 |
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