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Mycotoxigenic potential of fungi isolated from highly cured Portuguese cheese

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datacite.subject.fosEngenharia e Tecnologia::Biotecnologia Industrial
datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
dc.contributor.authorDias, Teresa
dc.contributor.authorSantos, V.A.
dc.contributor.authorSantos, C.R.
dc.contributor.authorRodrigues, Pedro João
dc.contributor.authorVenâncio, Armando
dc.date.accessioned2026-05-13T11:23:04Z
dc.date.available2026-05-13T11:23:04Z
dc.date.issued2023
dc.description.abstractThe 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 approacheng
dc.description.sponsorshipTeresa Vale Dias thanks for the Ph.D. scholarship given by the Foundation for Science and Technology (FCT) - 2020.05849.BD. This study was also supported by FCT under the scope of the strategic funding of CEB (UIDB/04469/2020), LABBELS – Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems (LA/P/0029/2020), CIMO(UIDB/00690/2020) and SusTEC (LA/P/0007/2020)
dc.identifier.citationDias, Teresa; Santos, V.A.; Santos, C.R.; Rodrigues, Pedro João; Venâncio, Armando (2023). Mycotoxigenic potential of fungi isolated from highly cured Portuguese cheese. In book of Abstracts of the 1st International Workshop of the Spanish network on mycotoxins, toxigenic fungi and their decontamination processes & MycoTWIN Worshops. Valência. ISBN: 978-84-09-42774-1
dc.identifier.isbn978-84-09-42774-1
dc.identifier.urihttp://hdl.handle.net/10198/36649
dc.language.isoeng
dc.peerreviewedyes
dc.publisherUniversitat de Valencia
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationMountain Research Center - UIDB/00690/2020
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectCheese
dc.subjectPenicillium
dc.subjectScopulariopsis
dc.subjectSaccharomyces Cerevisiae
dc.titleMycotoxigenic potential of fungi isolated from highly cured Portuguese cheeseeng
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDB/04469/2020
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberLA/P/0007/2020
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.conferenceDate2023
oaire.citation.conferencePlaceValencia, Spain
oaire.citation.endPage56
oaire.citation.startPage56
oaire.citation.titleBook of Abstracts of the 1st International Workshop of the Spanish network on mycotoxins, toxigenic fungi and their decontamination processes & MycoTWIN Worshops 5-6
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameDias
person.familyNameRodrigues
person.givenNameTeresa
person.givenNamePedro João
person.identifier142703
person.identifier.ciencia-id1316-21BB-9015
person.identifier.orcid0000-0002-9419-9561
person.identifier.orcid0000-0002-0555-2029
person.identifier.scopus-author-id56830642600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isAuthorOfPublication87c9cae0-314d-4622-ba85-4d3ec5726606
relation.isAuthorOfPublication6c5911a6-b62b-4876-9def-60096b52383a
relation.isAuthorOfPublication.latestForDiscovery87c9cae0-314d-4622-ba85-4d3ec5726606
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