Caracterização microbiológica do pingo e avaliação da atividade antagonista frente a Listeria monocytogenes

Josiane da Silva Costa; Carlos Henrique Gomes de Sousa Lima; Élder Pacheco da Cruz; Nádia Carbonera; Elizabete Helbig

doi:10.17765/2176-9206.2026v19e13391

Authors

Josiane da Silva Costa Universidade Federal de Pelotas https://orcid.org/0000-0002-3600-4922
Carlos Henrique Gomes de Sousa Lima Universidade Federal de Pelotas https://orcid.org/0000-0001-7024-9889
Élder Pacheco da Cruz Universidade Federal de Pelotas https://orcid.org/0000-0002-0759-7378
Nádia Carbonera Universidade Federal de Pelotas https://orcid.org/0000-0003-0232-3391
Elizabete Helbig Universidade Federal de Pelotas https://orcid.org/0000-0001-7118-575X

DOI:

https://doi.org/10.17765/2176-9206.2026v19e13391

Keywords:

Bacteria, Maturation, Microorganisms, Artisanal product

Abstract

Pingo is predominantly composed of lactic acid bacteria contributing to coagulation and maturation, inhibiting the presence of undesirable microrganisms, also influencing sensory attributes. The aim of this study was to characterize dripmy and evaluate its antagonistic activity against Listeria monocytogenes. At sixty days of maturation, all samples were in accordance with the current legislation for Escherichia coli and Salmonella spp. Coagulase-positive Staphylococcus only treatment with refrigerated raw milk (control) presented results above the legislation. Seventy-five percent of the samples were low moisture cheeses, with a significant difference (p ? 0.05). The values of pH, acidity, ash, chlorides and total solids showed significant differences (p ? 0.05) between 1 and 60 days of maturation. The addition of pingo allowed a decrease in the counts of spoilage and potentially pathogenic, but not the elimination of Listeria monocytogenes.

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Author Biographies

Josiane da Silva Costa, Universidade Federal de Pelotas

PhD student in Nutrition and Food - Postgraduate Program in Nutrition and Food - PPGNA - UFPEL - Pelotas - RS. Master's degree in Nutrition and Food from the Postgraduate Program in Nutrition and Food at the Federal University of Pelotas. Graduated in Food Technology at UFPEL, in 2015. Industrial Technician in Chemistry, IFSUL, 1997. Currently a Laboratory Technician at UFPEL, having joined in 1998. Works in Microbiology, Hematology, Biochemistry, Parasitology and Urinalysis laboratories. Current activities in the Nutrigenomics and Postgraduate Programs in Nutrition and Food Laboratories.

Carlos Henrique Gomes de Sousa Lima, Universidade Federal de Pelotas

Nutritionist and Master in Nutrition and Food in the area of Food Quality Control from the Federal University of Pelotas. During her undergraduate studies, she was a scholarship holder for Extension and Culture and a Monitoring Fellow at the Laboratory of Bromatology of the Faculty of Nutrition/UFPel. She completed an extracurricular internship in Nutrition and Public Health at the Urban Health Center CSU/UFPel. During her master's degree, she was a scholarship holder of the Coordination for the Improvement of Higher Education Personnel with a supervised teaching internship in Management of Food and Nutrition Units I, Dietary Techniques I, Bromatology and Food Microbiology. She has Professional Training in Gastronomy from the National Service for Commercial Learning. She is a specialist in the form of a Multiprofessional Residency in Health - Area of Urgency and Emergency, at the Hospital das Clínicas of the Federal University of Goiás (UFG). Specialist in Oncological Nutrition by the Brazilian Society of Oncological Nutrition. He is currently a PhD student in the Postgraduate Program in Food Science and Technology at UFG in the research line of physical, chemical, molecular, microbiological, nutritional and functional properties of foods, and a postgraduate student in Functional Nutrition Applied to the Clinic at the Federal University of Rio de Janeiro. He has experience in the areas of Collective Feeding, Nutrition in Food and Beverage Production, Food Quality and Safety, Clinical Nutrition and in Parenteral and Enteral Nutrition Therapy.

Élder Pacheco da Cruz, Universidade Federal de Pelotas

He has a technical-professional training course in Administration from the Instituto Federal Sul-rio-grandense (IFSul), a degree in Food Technology and Technology in Gastronomy, both from the Federal University of Pelotas (UFPel). He is a specialist in Production and Quality Management from Faculdade Iguaçu (FI) and a master in Food Science and Technology from the Postgraduate Program in Food Science and Technology at the Federal University of Pelotas (PPGCTA - UFPel). He is currently a doctoral student in Food Science and Technology at PPGCTA - UFPel, completing a doctoral internship at the Institute of Agrochemistry and Food Technology (IATA), in Valencia, Spain. He is part of the research group at the Laboratory of Biopolymers and Nanotechnology in Food (BioNano - PPGCTA - UFPel), working on research aimed at the development of food packaging, reuse of agro-industrial waste, encapsulation of bioactive compounds and the synthesis and characterization of starch-based biomaterials, such as cryogels, hydrogels, nanofibers, nanocapsules and oleogels.

Nádia Carbonera, Universidade Federal de Pelotas

She holds a Bachelor's Degree in Food Chemistry (2004) from the Federal University of Pelotas, a Master's Degree (2007), a Doctorate (2012) in Food Engineering and Science from the Federal University of Rio Grande, and a Post-Doctorate (2013) in the Postgraduate Program in Nutrition and Food at the Federal University of Pelotas. She is currently an Adjunct Professor at the Federal University of Pelotas - UFPEL - Pelotas/RS. She worked for 5 (five) years in the fishing industry, working in the area of AFT Technical Function Annotation related to fish industrialization, preparation and implementation of the HACCP plan, AFT Technical Function Annotation related to the treatment of liquid effluents and industrial waste, and research and development of new products. And, 7 (seven) years in the sausage industry, providing services with AFT Technical Function Annotation related to the industrialization of meat sausages; responsible for the treatment of industrial supply water, preparation and approval of labeling. In his Lattes CV, the most frequent terms in the contextualization of scientific, technological and artistic-cultural production are: Fermented products, Lactobacillus, Listeria monocytogenes, Pseudomonas, foods of animal origin, quality control and food safety.

Elizabete Helbig, Universidade Federal de Pelotas

He holds a degree in Nutrition from the Federal University of Pelotas (1996), a master's degree in Nutrition Science from the State University of Campinas (2000) and a PhD in Agroindustrial Science and Technology from the Federal University of Pelotas (2007). Associate Professor at the Federal University of Pelotas - Faculty of Nutrition. He has experience in the area of Nutrition, with emphasis on Experimental Nutrition, Dietetics, Food Analysis and Collective Feeding, working mainly with the following themes: antinutritional factors, resistant starch, bioactive substances in food, sustainability in UAN, quality control in food services.

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