Determinación de Aflatoxina M1en quesillos artesanales comercializados en los mercados de la ciudad de Cuenca mediante la técnica de cromatografía líquida de alta resolución (HPLC)

Este estudio se realizó con el objeto de conocer el nivel de aflatoxina M1 (AFM1) presenteen quesillos artesanales comercializados en los mercados 9 de Octubre, 12 de Abril, 10 de Agosto y Feria Libre de la Ciudad de Cuenca mediante la técnica de Cromatografía Líquida de Alta Resolución (HPLC)y su grado de adecuación con la normativa de Brasilcorrespondiente a 2.5 ug/Kg de AFM1 en quesos. Se analizaron 33 muestras, donde 7 muestras fueron positivas de las cuales 4 estaban entre el límite de detección y cuantificación (0,04 – 0,08ug/kg), 3 fueron cuantificables, siendo la máxima concentración 0.83 ug/kg.Los valores de AFM1 fueron inferiores al límite máximo permitido por la normativa , por lo tanto, las distintas muestras de quesillos artesanales comercializados en los mercados 9 de Octubre, 12 de Abril, 10 de Agosto y Feria Libre de la Ciudad de Cuenca estudiadas en esta investigación podrían considerarse aptas para el consumo humanoen cuanto a exposición a AFM1.

Descripción del proceso metodológico para la caracterización de productos con denominación de origen. La experiencia del queso Turrialba

Resumen Se describe la metodología utilizada para el estudio de calificación del Queso Turrialba como Denominación de Origen de acuerdo a la legislación costarricense en la materia. El Queso Turrialba ha sido fabricado tradicionalmente en la comunidad de Santa Cruz de Turrialba, Provincia de Cartago, Costa Rica, principalmente por fabricantes artesanales (más de 250) y en menor escala por semi-industriales (12, al momento de realizar el estudio), que en su conjunto producen un volumen total aproximado de 90,000 kilogramos por semana, en la época de mayor producción, siendo la principal actividad económica local. Abstract We describe the methodology used for the study of Turrialba Cheese qualification of Origin according to Costa Rican legislation on the subject. Turrialba Cheese has traditionally been made in the community of Santa Cruz de Turrialba, Cartago Province, Costa Rica, mainly by artisanal producers (over 250) and lower semi-industrial scale (12, at the time of the study) , which together produce a total volume of approximately 90.000 pounds per week in the period of greatest production, the main local economic activity.

El sistema de producción localizado de leche y derivados lácteos de Santa Cruz Aquiahuac, Tlaxcala, México

Se describe el sistema de producción localizado (SPL) de producción de leche y derivados lácteos de Aquiahuac, una pequeña comunidad ubicada en el estado de Tlaxcala, México. Este territorio desde la época prehispánica ha sufrido una fuerte presión sobre sus recursos naturales y actualmente presenta el mayor nivel de industrialización del Estado.   Se considera que el conocimiento constituye el elemento más importante de la producción y si éste llega a convertirse en patrimonio compartido por la comunidad local debe ser potencializado en beneficio de los pobladores rurales.   Se revisa la bibliografía relacionada con el desarrollo local y el territorio; se esbozan antecedentes históricos de la ganadería lechera en la comunidad y finalmente se reseña la manera en que se desarrollo la cadena productiva de leche y de queso en Aquiahuac.   ABSTRACT This article describes the local agro-food systems of milk and dairy products in Aquiahuac, a small community located in the state of Tlaxcala in México. This territory has suffered, since prehispanic era, a strong pressure upon its natural resources. Nowadays, it presents the major industrialization level in the state.   It is considered that knowledge constitutes the most important element in production, and if it becomes a share wealth for the local community, it must be potentially used in benefit for rural inhabitant.   This is a literature review related to territory and local development, it gives details of the way that dairy and cheese chain production develops in Aquiahuac.

Innovación tecnológica, oportunismo y acción colectiva en la concentración quesera de Tlaxco, Tlaxcala, México

Tlaxco es una pequeña cuenca lechera del centro de México. Concentra a los diferentes actores implicados en la cadena productiva de queso: ganaderos, recolectores de leche, queseros y comerciantes. Se estudió a través de la metodología de los Sistemas Agroalimentarios Localizados (SIAL) que permite un análisis multidisciplinario. La actividad quesera se desarrolló por la disponibilidad de leche, y los comerciantes han aprovechado la fama que ha ganado el queso a nivel regional. Los agentes se caracterizan por la pequeña escala en sus actividades y un bajo nivel tecnológico y económico; a pesar de eso, la quesería sigue desarrollándose, pero las relaciones son limitadas: las definen la falta de confianza, oportunismo e individualismo. El lugar de promover colectivamente la calidad, la competencia se basa exclusivamente en el precio. La falta de activación colectiva de la cuenca debilita a los actores e impide un uso óptimo de los recursos.   ABSTRACT Tlaxco, is a small dairy area ubicated in the central part of México. The different actors implicated in cheese value chain are concentrated in this zone: dairy farmers, milk collectors, cheese makers and sellers. The Local Agrifood System methodology has been applied to bring us a multidisciplinary point of view. Milk availability made possible cheese-making activity, and Tlaxco cheese enjoy a regional reputation. Actors are characterized by small scale activities and a low technological and economical level. Nevertheless. Cheese-making activities are still in development. But relationships are limited: their main characteristics are mistrust. Opportunism and individualism. Instead of promoting collectively product quality, competition is almost only based on price. The lack of collective activation in the area weakens actors and stops an optimal use of resources.

Las rutas alimentarias, herramienta para valorizar productos de las agroindustrias rurales. El caso de la ruta del queso Turrialba, Costa Rica

En la búsqueda de estrategias para el desarrollo de las zonas rurales, aparece la actividad del turismo como un instrumento de aplicación práctica que puede contribuir a generar procesos de desarrollo local que permitan complementar los ingresos agrícolas, crear nuevos puestos de empleo y evitar el despoblamiento rural.   El agroturismo y las rutas alimentarias entendidas como modalidades del turismo rural resultan de especial interés porque representan nuevas actividades en el medio rural que agregan valor a las producciones agroalimentarias en manos de pequeños productores y en especial a aquellas que emplean procesos artesanales de elaboración.   En el actual contexto de apertura comercial gobernada por los commoditties, el fast-food y las barreras sanitarias, la existencia de muchas pequeñas agroindustrias rurales se ve amenazada puesto que no alcanzan los niveles de productividad para competir en mercados globalizados. Muchas de esas empresas podrían tener una salida si logran articularse con el negocio del turismo rural, por medio de la prestación de productos y servicios para atender las demandas de los turistas interesados en conocer aspectos de la cultura agropecuaria y agroindustrial de una determinada región. Esta propuesta nos lleva a analizar las características generales del turismo rural, el agroturismo y las rutas alimentarias, así como la manera en que esos conceptos pueden aplicarse en un territorio específico, para potenciar procesos y productos con identidad, como es el caso del queso Turrialba en Costa Rica, alrededor del cual se propone la construcción de una ruta alimentaria como estrategia de desarrollo local y valorización de la agroindustria quesera artesanal.   ABSTRACT This paper takes us to analyze the general characteristics of rural tourism, agro-tourism and food routes and of how those concepts may be applied in specific territories, to promote processes and develop products with territories, to promote processes and develop products with territorial identity, as is the case of the Turrialba cheese in Costa Rica. Tourism appears to be an instrument of practical application that can contribute to generate processes of local development that helps to complement agricultural incomes, create new employments and avoid rural migration. Agro-tourism and food routes are of special interest since they represent new activities in the rural areas which add value to the agro-alimentary productions through the hands of small producers.

Potencialidades de desarrollo y movilización local: un estudio SIAL en Santa Cruz de Turrialba

El queso fresco blanco, conocido como queso Turrialba en Costa Rica, es un producto de mucho valor económico  y social, que ha despertado un interés particular en el análisis de sus estructuras de producción y las redes interrelaciónales entre los diferentes actores involucrados en su elaboración y comercio local y regional.  Se comprobó la existencia de un SIAL en Santa Cruz de Turrialba que cuenta con organizaciones con objetivos y metas comunes que han dado origen a acciones colectivas operativas. Este SIAL ha generado también acciones operativas individuales que han diversificado, entre otras, la comercialización de su producto. En el plano colectivo, la planificación y priorización de sus proyecciones futuras están afectando no solamente el área de la producción agroindustrial sino también otros campos como el turismo agroecológico.   ABSTRACT The fresh White cheese in Costa Rica is well known as “Turrialba cheese”. This cheese has high economic and social value and its production structure and its local and regional relations networks became a very interesting fact of analysis. It has been proved the occurrence of a local Agrofood System (SIAL) in Santa Cruz of Turrialba, where organizations with specific common purposes and goals were present. This situation originated individual operative action  as in order to diversity their products and markets. On the collective side, the planification and priorization of their future projects and ideas, have influenced not only the production, but also another fields like the development of agro ecological tourism in the region.

Estudo de composto com propriedades funcionais em flor de cardo submetida a diferentes tratamentos de secagem

O cardo é uma planta que encontra-se associada ao fabrico de queijo, pois é responsável pelo fenómeno da coagulação do leite. No entanto, têm aumentado o número de estudos realizados nesta planta, relacionados com a composição química, de forma a perceber os benefícios para a saúde. O objetivo desta dissertação foi caracterizar a flor de cardo relativamente à sua atividade antioxidante, composição em compostos fenólicos e avaliar a sua estabilidade ao longo do trato digestivo. Para tal, foram estudas amostras de flor de cardo da espécie C. cardunculus spp flavescens, após liofilização e secagem em estufa com convecção forçada a diferentes temperaturas (40ºC, 50ºC e 60ºC). Após cada tratamento, efetuaram-se duas extrações sucessivas com soluções de metanol (98% v/v) e de acetona (60% v/v). Os extratos obtidos foram depois utilizados para quantificar os teores em compostos fenólicos totais, em orto-difenois e em flavonóides. A atividade antioxidante foi determinada utilizando os métodos DPPH e ABTS. Por fim, procedeu-se à avaliação da bioacessibilidade dos compostos presentes submetendo os vários extratos a condições simulantes do trato digestivo. Pela análise dos resultados obtidos foi possível constatar que a quantidade de compostos fenólicos e atividade antioxidante na flor de cardo varia consoante a temperatura de secagem, ocorrendo a diminuição à medida que se aumenta a temperatura. Os resultados obtidos para a bioacessibilidade mostraram um comportamento distinto dos extratos de metanol e de acetona. No entanto, em ambos os casos ocorreu uma diminuição na quantidade de compostos disponíveis para absorção intestinal.

From field to fermentation: characterisation and application of non-dairy cultures in dairy foods

This thesis investigates the phenotypic and genotypic diversity of non-dairy L. lactis strains and their application to dairy fermentations. A bank of non-dairy lactococci were isolated from grass, vegetables and the bovine rumen. Subsequent analysis of these L. lactis strains revealed seven strains to possess cremoris genotypes which did not correlate with their observed phenotypes. Multi-locus sequence typing (MLST) and average nucleotide identity (ANI) highlighted the genetic diversity of lactis and cremoris subspecies. The application of these non-dairy lactococci to cheese production was also assessed. In milk, non-dairy strains formed diverse volatile profiles and selected strains were used as adjuncts in a mini Gouda-type cheese system. Sensory analysis showed non-dairy strains to be strongly associated with the development of off-flavours and bitterness. However, microfluidisation appeared to reduce bitterness. A novel bacteriophage, ɸL47, was isolated using the grass isolate L. lactis ssp. cremoris DPC6860 as a host. The phage, a member of the Siphoviridae, possessed a long tail fiber, previously unseen in dairy lactococcal phages. Genome sequencing revealed ɸL47 to be the largest sequenced lactococcal phage to date and owing to the high % similarity with ɸ949, a second member of the 949 group. Finally, to identify and characterise specific genes which may be important in niche adaptation and for applications to dairy fermentations, comparative genome sequence analysis was performed on L. lactis from corn (DPC6853), the bovine rumen (DPC6853) and grass (DPC6860). This study highlights the contribution of niche specialisation to the intra-species diversity of L. lactis and the adaptation of this organism to different environments. In summary this thesis describes the genetic diversity of L. lactis strains from outside the dairy environment and their potential application in dairy fermentations.

Processamento de imagem digital para o controlo de qualidade do queijo regional de Évora

A utilização generalizada do computador para a automatização das mais diversas tarefas, tem conduzido ao desenvolvimento de aplicações que possibilitam a realização de actividades que até então poderiam não só ser demoradas, como estar sujeitas a erros inerentes à actividade humana. A investigação desenvolvida no âmbito desta tese, tem como objectivo o desenvolvimento de um software e algoritmos que permitam a avaliação e classificação de queijos produzidos na região de Évora, através do processamento de imagens digitais. No decurso desta investigação, foram desenvolvidos algoritmos e metodologias que permitem a identificação dos olhos e dimensões do queijo, a presença de textura na parte exterior do queijo, assim como características relativas à cor do mesmo, permitindo que com base nestes parâmetros possa ser efectuada uma classificação e avaliação do queijo. A aplicação de software, resultou num produto de simples utilização. As fotografias devem respeitar algumas regras simples, sobre as quais se efectuará o processamento e classificação do queijo. ABSTRACT: The widespread use of computers for the automation of repetitive tasks, has resulted in developing applications that allow a range of activities, that until now could not only be time consuming and also subject to errors inherent to human activity, to be performed without or with little human intervention. The research carried out within this thesis, aims to develop a software application and algorithms that enable the assessment and classification of cheeses produced in the region of Évora, by digital images processing. Throughout this research, algorithms and methodologies have been developed that allow the identification of the cheese eyes, the dimensions of the cheese, the presence of texture on the outside of cheese, as well as an analysis of the color, so that, based on these parameters, a classification and evaluation of the cheese can be conducted. The developed software application, is product simple to use, requiring no special computer knowledge. Requires only the acquisition of the photographs following a simple set of rules, based on which it will do the processing and classification of cheese.

The women role in the agroenvironmental activities of Amazon agroforeststry systems.

This paper presents the results of a research on the way which shows the role of the farmer women to contribute to overcome the life hindrances in the Amazonian agroforest environment, for food safety and familiar income. The sample was the women of the Associação de Produtores Alternativos - APA, Ouro Preto do Oeste, Rondônia, Brazil. Questionnaires were applied to 50 women of this community, in 2004/2005, with additional interviews in 2006, taking into account their role in the farms, and their several invisible activities. The role of APA?s women was compared to that of other Amazonian women, like rubber tappers and riverine people. The APA?s women perform tasks as field manpower - 78.0% of them, making decisions about what to plant - 18.0%, harvest destination - 32.0%, which animals to raise -14.0% and animal products destination -34.0%. Traditionally, in rural zone, the women with their children play a role as non-paid manpower, getting some monetary income with occasional commercialization of on-farm processed products as cheese, pickles, jellies and fruit liqueurs. They are responsible for the cultures practiced around the house. All these Amazonian women edaphoclimatic conditions, greatly contributing to the biodiversity, conservation, and to ecological, social and economic stability.are guardians, perpetuators and disseminators of a rich germplasm adapted to local.

Identificação de Staphylococcus spp. em amostras de queijos elaborados com leite de cabra.

2015

Embryo transfer as a tool to disseminate k-casein BB genotype and improve milk clotting properties

Dairy industries are asked to be increasingly competitive and efficient. Despite the increasing trend in milk yield and protein content during the last decade genetic selection, milk coagulation ability has diminished and even if the absolute amount of cheese produced has increased, the relative cheese yield from a set amount of milk, has decreased. As casein content and variants, along with milk clotting properties (MCP) are determined to a large extent at DNA level, genetic selection and embryo transfer can provide efficacious tools to reverse this trend and achieve improvements. The aim of the proposed research was to determine how rapidly and to what extent milk coagulation properties could be improved by using embryo transfer (ET) as a tool to increase the frequency of k-casein BB genotype cattle and reducing A and E variants in an Italian Holstein herd with a low prevalence of the favourable genotype. In the effort to optimize superovulation protocols and results, synchronization of wave emergence was performed through manual transrectal ablation of the largest (dominant) ovarian follicle on days 7 or 8 of the cycle (estrus = day 0); different drugs and dosage for the superstimulation protocol were experimented trying to overcome the negative effects of stress and the perturbance of LH secretion in superovulated highly producing lactating cows and the use of SexedULTRA™ sex-sorted semen, for artificial insemination of superovulated cows was reported for the first time. The selection program carried out in this research, gave evidence and gathered empirical data of feasible genetic improvements in cheesemaking ability of milk by means of k-casein BB selection. In conclusion, in this project, selection of k-casein BB genotype markedly enhanced cheese-making properties of milk, providing an impetus to include milk coagulation traits in genetic selection and breeding programs for dairy cattle.

Ocratossina A, metalli, insetticidi e fitoestratti: valutazione degli effetti e degli aspetti residuali nel pollame e in alimenti destinati all'uomo.

La presente tesi di Dottorato di Ricerca descrive le attività di ricerca riguardanti diversi ambiti della sicurezza alimentare, della farmacologia e tossicologia veterinaria. Sono presentati i dati relativi alla ricerca di ocratossina A (OTA) in campioni di bile, rene e fegato di polli, salami artigianali e diversi tipi di formaggio; le concentrazioni di diversi metalli pesanti in uova di galline rurali e 5 tipologie di uova industriali; i dati preliminari ottenuti dalle analisi dei primi campioni di uova e penne provenienti da allevamenti amatoriali di pollame, analizzati per la ricerca del fipronil e metaboliti. Sempre per fipronil, e la molecola foxim, sono presentati dati inerenti a studi di potenziale farmaco-resistenza di popolazioni naturali di Dermanyssus gallinae, e dell’attività insetticida di alcuni fitocomposti a base di tannini. Riguardo all’uso di fitoestratti, sono presentati i dati preliminari ottenuti nei primi mesi di una prova sperimentale in galline di razza Livornese allevata con metodo free-range, finalizzata allo studio della attività anti-infiammatoria e immuno-stimolante, nonché alla valutazione della sicurezza della integrazione nella dieta di Boswellia serrata e Salix alba. Sono stati condotti anche studi traslazionali con altri settori scientifici, relativamente la prevalenza sierologica e microbiologica per Salmonella enterica var. enteritidis e var. thiphymurium in allevamenti ornamentali e da auto-consumo di pollame, e di prevalenza e caratterizzazione di potenziali varianti virali e batteriche (incluse zoonosiche) di alcune malattie infettive del pollame ornamentale. In specie avicole ornamentali è riportato anche uno studio di campo sul trattamento off-label con Fenbendazolo e Flubendazolo in infestazioni massive da Cyathostoma bronchialis in oche esotiche ornamentali. A seguito di una collaborazione con l’Università di Firenze, sono presentati anche i risultati ottenuti da uno studio su modelli murini, dell’azione e funzionamento dei recettori Beta3, espressi nelle neoplasie più frequenti che si verificano nelle donne in gravidanza.

Evaluation of the real nutritional value of processed food to improve their effect on health and increase their sustainability

Cured meats and dairy products are criticized for their salt content and synthetic additives. This has led to the development of strategies to reduce and replace these ingredients. Since the food matrix and technological processes can affect the bioaccessibility of nutrients, it is necessary to study their release during digestion to determine the real nutritional value of foods. In the first part of this PhD project, the impact on the nutritional quality of the reduction of sodium content and of the replacement of synthetic nitrates/nitrites with a combination of innovative formulations was evaluated in Parmigiano Reggiano Cheese and salami. For this purpose, an in vitro digestion model combined with different analytical techniques was used. The results showed that fatty acids and proteins release increased over time during digestion. At the end of digestion, the innovative formulation/processing did not negatively affect fatty acids release and protein hydrolysis, and led to the formation of bioactive peptides. The excessive intake of sugars is correlated with metabolic diseases. After the intestinal uptake, their release in the blood stream depends on their metabolic fate within the enterocyte. In the second part of this PhD project, the absorption and metabolism of glucose, fructose and sucrose was evaluated using intestinal cell line. A faster absorption of fructose than glucose was observed, and a different modulation of the synthesis/transport of other metabolites by monosaccharides was shown. Intestinal cells were also used to verify the stability and intestinal uptake of vitamins (A and D3) delivered to cells through two vehicles. It was shown that the presence of lipids protected the vitamin from external factors such as light, heat and oxygen, and improved their bioavailability Overall, the results obtained in this PhD project confirmed that considering only the chemical composition of foods is not sufficient to determine their nutritional value.

Selection of candidate probiotic strains from human microbial niches, for the development of tailored foods designed for specific consumers

My PhD project was intended, throughout the selection of probiotics from human milk and healthy vaginal environment, for the development of tailored fermented foods. According to this aim, several activities were carried out. The first one, concerning the isolation of Lactobacillus and Bifidobacterium strains from human milk to find new probiotic candidates to be included in food products showed promising results. Probiotics have been also proposed to improve female genital health and microbial strains isolated and connected with healthy vaginal ecosystem could be used to prevent or treat vaginal dysbiosis. In this context vaginal lactobacilli previously characterized for their technological features and antagonistic activity against several female uro-genital pathogens were investigated for their metabolic aptitude and additional probiotic features, showing interesting results hypothesizing their inclusion in foods. In addition, in order to preserve vaginal strains viability during food processing/digestion it was also evaluated the potential of microencapsulation by spray-drying. In this framework the results obtained were highly promising from the perspective of using encapsulated powders in food formulations. Another activity connected with the main idea to develop a food strategy for the administration of these vaginal strains was carried out. Lactobacillus crispatus BC4, was supplemented in a Squacquerone cheese, and its digestive fate was evaluated adopting SHIME® system. The results showed that during colonic fermentation, L. crispatus BC4 was metabolically active. Additionally, although probiotic delivery to humans has traditionally been associated with fermented dairy foods, recently the demand for non-dairy-alternatives as potential probiotics carrier is increasing. In this framework, my latest activity was connected with the development of fermented soy milks with encapsulated and non-encapsulated L. crispatus BC4 and L. gasseri BC9. The same fermented soy milks were also investigated for their nutritional qualities and after in vitro digestion for their specific functionality on post-menopausal fecal microbiota and protein bioaccessibility.