Volume 13 - 2022 | https://doi.org/10.3389/fmicb.2022.1076672 This article is part of the Research TopicMicrobial Communities and Microbiomes in Dairy ProductsView all 5 articles Canastra cheese is the most well-known artisanal cheese produced in Brazil Although its production includes a step to remove fungi from the cheese surface in recent years some cheesemakers have preserved the autochthonous fungi grown during ripening due to an interest in the sensory characteristics attributed to these microorganisms the mycobiota of artisanal cheeses produced in the Canastra region was characterized based on ITS marker gene analysis A total of 96 artisanal cheeses from 16 different farms across 9 cities were collected during two different periods (dry and wet seasons) The Canastra cheese mycobiota was significantly impacted by the season the city of production and the farm but altitude did not affect the fungal community of the cheeses analyzed Debaryomyces prosopidis was most abundant in the majority of samples across both seasons Kluyveromyces lactis and Fusarium solani were the next most abundant species followed by Torulaspora delbrueckii and Acremonium citrinum These results highlight the importance of manufacturing practices and seasonality on the fungal composition of Canastra cheeses These insights are particularly important in light of recent new regulation in Brazil removing previous obstacles for surface fungi to persist on cheese These new regulations will allow new approaches to cheese production the characterization of the mycobiota of artisanal Canastra cheeses produced in the 9 cities that make up the region this is the first work that included all the cities producing Canastra cheese and which identified the mycobiota core of the cheeses produced in wet and dry season fungi play a very important role for the nutrient- organoleptic- and safety profile of cheeses and fermented foods in general this study was designed to understand the factors that influence the mycobiota of Canastra cheeses The samples were stored in sterile bags and transported in thermal boxes to the Microbiology of Fermented Products Laboratory (FERMICRO) at the Microbiology Department of Universidade Federal de Viçosa (UFV) for further analysis Cities involved in the production of Canastra cheese Brown spots indicate the farms where the cheese samples were collected Metadata for the 16 Canastra cheese’s producers where the samples were collected The DNA extraction was performed as following: cheese rinds were scraped to sample fungal cells and 400 mg of these scrapings were transferred to tubes containing ceramic pearls and 700 μL of lysis buffer (kit NucleoSpin Soil The mixture was then lysed at 4,000 rpm for 1 minute in a tissue homogenizer (Precellys® USA) and the following steps were provided as manufacturer’s recommendations The extracted DNA quality was visualized on 0.8% agarose gel and quantified using a NanoDrop (Thermo Scientific NanoDrop® The fungal diversity in cheese rinds was analyzed by sequencing the amplified ITS region using ITS1F (5′-CTTGGTCATTTAGAGGAAGTAA-3′) and ITS2 primers (5′-GCTGCGTTCTTCATCGATGC-3′) PCR was performed using 1 μl genomic DNA 5 μl of 5 × OneTaq Standard Reaction Buffer 0.5 μl of 10 mM dNTPs and 0.63 units Taq polymerase (25 μl of final volume) PCR steps were: denaturation at 94°C/1 min; 94°C/30 sec 52°C/30 sec and 68°C/30 sec (30 cycles); and a final extension step at 68°C/7 min The products were quantified using a Qubit 4.0 fluorometer (Invitrogen) and reads were pooled in order to obtain a final concentration of 2 nM for each sample The sequencing was performed by Macrogen (South Korea) in Illumina MiSeq platform (2 × 250 paired-end reads) ANOSIM was used to determine significant differences in beta diversity based on the metadata collected inverse Simpson index and observed ASV’s were used to examine differences in alpha diversity The fungal diversity of the rinds of Canastra cheeses was determined by amplicon sequencing of the ITS1 and ITS2 genes Four samples (one from F1 – wet season; one from F1 – dry season; and two from F14 – dry season) were excluded due to the low quality of the sequencing reads the rarefaction curves reached the saturation plateau demonstrating that the sequencing depth was sufficiently recovered (A) Boxplots of alpha-diversity indices for the mycobiota of Canastra cheeses produced in wet and dry seasons the boxplots show the observed species (ASV’s) Simpsons diversity index and Shannon‘s diversity index of the cheeses grouped by season Wilcoxon rank-sum test between wet and dry season illustrates significant differences in alpha diversity between seasons; (B) NMDS plot of the Bray-Curtis dissimilarity matrix of Canastra cheeses’ mycobiota at species level Point colors indicate season (red points indicate dry season blue points indicate wet season) and point shapes represent the various farms sampled **** = p-value < 0.0001 a genus of filamentous fungus commonly associated with cheeses Trichothecium and Trichomonascus were among the genera identified in the samples evaluated Relative abundance of the predominant fungi genera in Canastra cheeses produced during the wet season (A) and the dry season (B) from 16 cheese-producing farms (indicated by different colors) At the species level, Debaryomyces prosopidis was most abundant in most samples for both seasons (Figure 4). During the wet season (Figure 4A) Several samples had a higher abundance of yeast F13-C (79.5%) and F13-B (76.3%) were notable for a high abundance of D F8-B and F6-B showed the highest relative abundances of T lactis was more abundant in samples F12-A (75.6%) delbrueckii showed the highest abundances in samples F1-C (38.2%) solani was more abundant in samples F1-C (44.5%) and F16-C (32.6%); A citrinum showed the highest relative abundances in samples F16-A (57.8%) Barplot showing the relative abundance of the 25 main fungi species (ITS1 and ITS2) detected in the surface of Canastra cheese samples collected in wet season (A) and dry season (B) and C correspond to the cheese samples collected in the farms (from F1 to F16) Similar species profiles were also observed in the dry season, although for those samples Aspergillus heterocaryoticus was among the 5 most abundant species (Figure 4B) prosopidis in the dry season compared to the wet season Relative abundance of this yeast at greater than 99.0% was observed for 7 samples collected in this season: F1-A (99.8%) asahii were observed in samples F6-A (88.1%) F7-C and F10-A were the samples that contained the highest abundances of K delbrueckii was observed in samples F9-C (19.8%) heterocaryoticus was the only filamentous fungus that was among the highest abundances observed for the dry season the significant differences observed for the mycobiota of the cheese samples between wet and dry seasons is likely to be a result of the variation in rainfall and humidity seasonality was found to be the second most important factor in terms of its effect on the mycobiota (ANOSIM R = 0.18 The biggest factor affecting the mycobiota was the farm of origin (ANOSIM R = 0.21 Farm-associated differences likely reflect the different production approaches/trade secrets that are deployed by individual producers including many other factors such as the quality of the raw material the intention to produce surface mold-ripened cheeses or just the traditional Canastra cheese-type p = 0.008) of the cities was also important for artisanal Canastra cheeses Altitude did not significantly impact the mycobiota (ANOSIM R = 0.02 flavus isolates positive for the production of aflatoxins B1 and B2 (in vitro) therefore further analyses is required to determine if the Aspergillus species uncovered in this study are problematic the results presented in this study can contribute to a better understanding of the influence of the season city and farm on the mycobiota of Canastra cheeses and the mycobiota of artisanal cheeses produced in the Canastra region was characterized based on ITS marker gene analysis delbrueckii were the most prevalent genera across all of the farms The Canastra mycobiota also revealed filamentous fungi such as F although in lower abundances than those observed for yeasts The mycobiota of Canastra cheeses differed according to the farm with greater fungal diversity observed for cheeses produced in the wet season The altitude of the farms did not impact the mycobiota of the cheeses As farm of origin (producer) had the biggest impact on the cheese mycobiota further studies teasing apart production approaches are merited to understand how the various approaches influence the mycobiota this manuscript was focused on seasonality and other parameters will be the focus of other investigations by our team in the future the use of starter or secondary cultures is not allowed the manipulation of production conditions in order to favor the development of autochthonous fungi while controlling the growth of mycotoxigenic strains can represent an interesting opportunity for artisanal cheesemakers to diversify their production adding value to the product whilst preserving the authenticity of Canastra cheese This becomes especially interesting at this time after the recent change in regulation regarding the conditions for the production and marketing of ripened cheeses in the region we anticipate that this first study to characterize the mycobiota of Canastra cheeses involving producers from all cities across the wet and dry seasons has provided important new insights into the importance of the presence of fungi in artisanal cheeses produced in Canastra region and will lead to the exploration of new markets and to the establishment of measures to improve the quality and safety of artisanal surface mold-ripened cheeses produced in Brazil The data presented in this study are deposited in the European Nucleotide Archive (ENA) repository and JGS conceived the study and its experimental design and JM collected the samples and provided microbiological analysis MS collaborated with microbiological analysis and JL performed the metagenomics analyses and data visualization All authors contributed to the article and approved the submitted version This study was funded by Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG APQ-04407-17) and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior 357 – Brasil (CAPES) Finance Code 001 and Capes PrInt 2017 The authors would like to thank the cheesemakers from Serra da Canastra the Associação dos Produtores de Queijo Canastra (APROCAN) and the Instituto Federal de Minas Gerais (IFMG) Campus Bambuí for the collaboration The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher Diversidade de fungos filamentosos e leveduras em Queijo Minas Artesanal das microrregiões do Serro e Serra da Canastra (Master thesis in Food Science) Google Scholar The social construction of the Canastra cheese markets (Master thesis in Rural Extension) 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Volume 12 - 2021 | https://doi.org/10.3389/fmicb.2021.666922 This article is part of the Research TopicMicrobiological Safety and Quality Aspects of Fermented Dairy ProductsView all 15 articles Artisanal cheeses made with raw milk are highly appreciated products in Brazil Most of these cheeses are produced in small facilities across different production regions in the country some of which have been granted a protected designation of origin and are award winners The most prominent state that manufactures these products is Minas Gerais (MG) but production is also gaining strength in other Brazilian states The major challenge faced by artisanal cheese production is related to microbial risks associated with foodborne pathogens when the quality of the raw milk is unsatisfactory Regulations created for the dairy industry are constantly been revised and adapted considering the small-scale production of Brazilian artisanal cheeses in order to guarantee safety at all steps of cheese production and commercialization This text presents a summary of the huge diversity of artisanal cheeses produced in the country and reviews the current challenges faced by producers and government considering the safety of these cheeses Although having started only recently in several parts of the country artisanal cheese production is gaining increasing importance as economic income for thousands of families in rural areas This is especially due to the new demands from consumers who are increasingly seeking differentiated products culturally rich and with a unique identity States within each Brazilian region where the main Brazilian artisanal cheeses are produced The inset highlights the nine artisanal cheese producing microregions in the state of Minas Gerais (MG) several recent regulatory developments throughout the country and an increased appreciation for artisanal cheese consumption an updated view of the Brazilian production chain is still required The current review highlights the diversity of artisanal cheese production in Brazil discussing aspects that have not been evaluated previously presenting an updated outlook of artisanal cheese production in the country We underscore the areas in which more research needs to be conducted and indicate how Brazilian scientists have contributed to advancements in the field We finally present a perspective for how research and extension collaborative efforts could drive quality and safety improvements in artisanal cheese production Artisanal cheese production is performed by small rural facilities across the nation, with historical, cultural, and technological aspects that are specific to the various producing regions. The best-known types of Brazilian artisanal cheeses, according to the producing region and state, are listed in Table 1. Figure 1 shows an updated view of the geographical location of these producing regions The state of Minas Gerais in Brazil is historically recognized for its secular tradition in cheese making This state is the largest cheese producing in Brazil and stands out because of the production of a large variety of artisanal cheeses collectively named as Minas artisanal cheese Flowchart of Minas artisanal cheese production Pingo is a type of endogenous starter culture composed of fermentative microorganisms It is collected from freshly manufactured cheeses during the molding stage and it is used to make the next day’s batch (backslopping method) The most relevant types of Minas artisanal cheeses are described below: The Canastra cheese has the following characteristics: cylindrical shape, flat or slightly curved at the sides and a slightly acidic and non-spicy flavor. It has a yellowish-white color and a thin yellowish crust that may darken with ripening. The required ripening time is a minimum of 22 days, resulting in a semi-hard or slightly soft, buttery and compact cheese (APROCAN, 2011) There are some variants of Canastra cheese: •Traditional: cheeses produced in bottomless cylindrical containers, presenting 6–9 cm height, 17 cm diameter, 900–1,300 g weight, and 22 days of ripening (APROCAN, 2011; Borges et al., 2019) •Merendeiro: smaller cheeses, presenting 10 cm diameter, 6 cm height, 300–400 g weight, and 22 days of ripening (APROCAN, 2011) •Real (also called Canastrão): larger in size (28–35 cm diameter and 10–18 cm height), these cheeses have 5,000–7,000 g weight and are ripened for at least 60 days (APROCAN, 2011, 2014) this type of Canastra cheese was formerly produced for special occasions such as visits of authorities from the church The main characteristic of Canastra Real is the presence of propionic bacteria which contributes to the puffiness and formation of round holes in the cheese similar to Emmental and Gruyère cheeses The unique features of Canastra cheese can be attributed to the milk that comes from mixed-breed of Bos taurus, Bos indicus, and other variants and to the altitude and characteristic climate, in addition to natural pastures for cattle feeding, comprised by Capim meloso (Melinis minutiflora) and native grasses, which are being gradually replaced by more productive ones, such as Brachiaria spp. and Panicum (IMA, 2013; Meneses, 2006) There are approximately 1,336 cheese producers in this micro-region This group encompasses cheeses named Parmesão da Mantiqueira (also known as Queijo Artesanal Mantiqueira de Minas), Parmesão de Alagoa (also known as Queijo Artesanal de Alagoa), Cabacinha and Requeijão Moreno. The region of Mantiqueira and the municipality of Alagoa were recently recognized as artisanal cheese producer regions in the state of Minas Gerais (Minas Gerais, 2020a,b; Figure 1) Despite being produced with raw milk, Parmesão da Mantiqueira and Parmesão de Alagoa are different from the traditional Minas artisanal cheeses because they are made with commercial starter culture and are submitted to a thermal process during production (Minas Gerais, 2019; SEAPA, 2020) The Requeijão Moreno cheese is mechanically pressed, with high salt content (EM, 2018; Sobre Queijos, 2020) This cheese is produced in Jequitinhonha and Mucuri Valleys but it is known that the fungi come from the ripening rooms as producers do not add a specific mold to their product The production conditions are not controlled and the contamination Artisanal cheeses produced in the state of São Paulo are distinct from those of the Minas Gerais state As producers in the state of São Paulo cannot rely on centuries of tradition little is known about the production processes Even the “artisanal” concept in the state of São Paulo differs from that used in Minas Gerais state for raw milk cheeses this nomenclature refers to cheeses produced in small producing properties using a large array of technological processes and ingredients These cheeses may be produced with raw or pasteurized milk from different types of animals (cow resulting in unique cheeses not found in other parts of the country There is no current legislation that specifically deals with artisanal cheese production in the state of Sao Paulo and research is needed to characterize the products and production processes Aiming at strengthening the artisanal cheese sector in the state of Sao Paulo, and removing these cheeses from clandestinity, a group of local producers created, in 2017, the São Paulo Association of Artisanal Cheese (Associação Paulista do Queijo Artesanal - APQA). Currently, the APQA affiliates around 80 cheese producers from across the state (Pereira, 2018) APQA includes not only producers with more than 20 years of history in cheese production but also new cheese makers starting ventures in the sector artisanal cheeses produced in the state of São Paulo were divided into two groups: The cheese producers from the Paulista artisanal Cheese Path are also affiliated to APQA Coalho cheese is the most typical artisanal cheese produced in the Northeast region of Brazil widely consumed by the local population and throughout the country It has a slightly salty and acidic flavor and elastic texture and it is used for preparation of the popular “roasted cheese” as it does not melt when heated Also called butter cheese and produced in many states of the Northeast region of the country, Manteiga cheese is soft and has a fat content ranging between 25 and 55%. The taste is light, slightly acidic, and salty, and the color is light yellow (Brazil, 2001b; Leite et al., 2019) Its production consists of coagulating whole or skimmed cow’s milk draining the curd obtained by acidification melting and addition of butter or vegetable oil to the melted curd cooking at 85°C for 15 min and pressing Manteiga da Terra or Manteiga do Sertão) used in the manufacture is artisanal as well The South region of Brazil is characterized by subtropical climate with temperature ranging between 0 (occasionally below 0°C) and 32°C (EPAGRI, 2015). The arrival of European immigrants, mainly Italian and German, to this region in the 19th and 20th centuries had strong influence on the cheese-making culture (Wilkinson et al., 2017) The most prominent artisanal cheeses produced in the South region are the Serrano Contestado cheese from Contestado Valley and Queijinho from Itajaí Valley The Marajó Island has a rainy tropical climate and an average temperature of 27°C. The rainiest months are January to June and the less rainy ones are September to November (Lima et al., 2005). The climate contributes to the presence of native pastures such as Capim canarana verdadeira (Echinochloa polystachya) and Capim quicuio (Brachiaria humidicola), which are used to feed the herd (Meisen et al., 2019) There are two types of Marajó cheeses: one is butter-type, made with whole milk and added butter, and the other is cream-type, made with skimmed milk and cream from skimmed milk. For manufacturing, the curd is drained and washed with water or milk. The product has a light-yellow color and presents slightly acidic and salty flavor and semi-hard consistency (ADEPARÁ, 2013; Vasek and Filho, 2019) The Manteiga and Coalho cheeses, produced in the Northeast region of the country, are also manufactured in Manaus and surroundings, in the Amazonas state, following the same cheese making techniques (Vasek and Filho, 2019) Even though there are some reports of outbreaks due to consumption of raw milk and raw milk cheeses around the world, accurate and official information on this issue is lacking in Brazil. Data from the National Health Surveillance Agency of the Brazilian Ministry of Health indicate that milk and dairy products were responsible for 2.75% of the foodborne outbreaks reported in the 2000–2018 period (Brazil, 2019a; Finger et al., 2019) Even considering that the type of dairy product associated with the reported outbreaks is unknown and that the number of outbreaks is possibly underreported the relevance of artisanal cheeses prepared with raw milk as causes of foodborne diseases should not be ignored It is possible that microbial interactions in the cheese matrix suppress synthesis of enterotoxins or the strains that contaminate these products are not enterotoxin producers Additional studies are needed to evaluate the behavior of native S These etiological agents have caused outbreaks of different intensity and severity showing that they deserve the attention of those responsible for the safety of artisanal cheeses Some studies have evaluated the occurrence of pathogenic microorganisms in different types of Brazilian artisanal cheeses. Silva et al. (2018) evaluated the presence of Brucella spp in 55 samples of Serro artisanal Minas cheese and observed that 17 tested positive The study was conducted with samples ripened for 4 and 8 days only using a culture independent method (Nested-PCR) Additional studies with cheeses ripened for longer periods as required by state regulation for this particular type of cheese the authors observed that ripening at room temperature for 17 days was the ideal condition to reduce the counts of S aureus to safe limits (< 1,000 CFU g−1) Listeria monocytogenes was not detected in the 256 tested cheese samples was no longer detected after 22 days of ripening Mata et al. (2016) evaluated the effect of “pingo” collected in the Serro region on the survival of Listeria sp during ripening of cheeses produced in laboratory conditions Cheeses were prepared with raw milk experimentally contaminated with Listeria innocua ATCC 33090 (10 CFU ml−1) innocua was not eliminated even after 60 days of ripening at 30°C showing that the physicochemical changes and activity of the competitive microbiota during ripening may not be enough to guarantee the absence of L monocytogenes in the final product under tested conditions Campagnollo et al. (2018) conducted a quantitative risk assessment of L monocytogenes in semi-hard cheeses prepared with raw milk experimentally contaminated with 6 log CFU ml−1 of L monocytogenes and ripened up to 22 days at 22 ± 2°C The authors concluded that these cheeses presented lower risk of listeriosis than a soft cheese produced with pasteurized milk containing 1 log CFU ml−1 of L observing that the longer the ripening time the lower the risk This study reinforced that mitigation of listeriosis risk is related to the cheese ripening period aw decreases and interactions with lactic acid bacteria control the survival of L Recently, Campos et al. (2021) evaluated safety indicators and pathogens from Canasta cheeses during the production process They confirmed that 22 days of ripening are sufficient to control the populations of hygiene indicator microorganisms (total coliforms coli) in Canastra cheese samples in accordance with the levels established by the current regulations provided that the producers adopt good manufacturing practices reinforcing the importance of the good hygiene and manufacturing practices Several studies have evaluated the presence of coagulase positive Staphylococcus (CPS), Listeria and L. monocytogenes, pathogenic E. coli, Salmonella and Brucella spp. in artisanal cheeses manufactured in Brazil. Results of these studies are summarized in Table 2 The mentioned study was based on counts of hygiene and food safety indicator microorganisms only; thus additional studies are vital to validate shorter ripening times One of the most important changes in the Brazilian legislation regarding artisanal products of animal origin occurred in 2018, when the ARTE Seal (ARTE, short for artesanal – artisanal in Portuguese) was created. Cheeses with the ARTE Seal can be marketed interstate without restrictions, provided they are inspected by State or Federal Agencies (Brazil, 2018) The Brazilian scientific sector played a relevant role in defining the minimum ripening period for artisanal cheeses with the involvement of many researchers across the country These scientists highlighted the importance of the good manufacturing practices in the production chain and played an important role in disseminating this knowledge to cheese producers around the country An effective feeding system is also relevant for animal health protection. It must provide energy, protein, minerals, and vitamins to meet the nutritional needs of each category of animal and at each stage of the life cycle of animals in the herd (Salman et al., 2011). The planning of a balanced diet is an indispensable strategy for a positive impact on the economy and production in the livestock sector (EMBRAPA, 2003) This process of cooperativism is gaining strength being a reasonable solution to increase the market share of these products and improve their overall quality The challenges to assure absence of pathogens in Brazilian artisanal cheeses are no different than those in similar cheeses produced elsewhere: they are attributed to the use of unpasteurized milk and to disruptions in the production/trade chain regarding the failure in good hygiene and good manufacturing practices The good hygiene practices must be adopted at all stages from proper vaccination of the herd to milking and manufacturing up to consumption in order to guarantee microbiological safety and avoid public health problems For the effective application of these practices the proper training of cheese producers and food handlers is mandatory One issue that seems to be unique in the country is the minimal ripening time necessary to guarantee microbiological safety of artisanal cheeses produced with raw milk but recent state regulations allow shorter ripening time such as 14–22 days depending on the geographical origin of the cheese These new regulations were based on local studies that evaluated hygiene microbiological indicators aureus and the detection of Salmonella and L Some studies have confirmed the safety of these products regarding these microbiological criteria including the detection of other microorganisms as well as Staphylococcus enterotoxins in the product would increase information on the safety of these cheeses It is important to point out that there is a lack of data related to the detection of microbial pathogens in artisanal cheeses as well as on beneficial microbiota especially considering the huge diversity of artisanal cheeses produced in the nation Recently, an initiative known as Brazilian Artisanal Cheese Research Network (REPEQUAB – Rede de Pesquisas em Queijos Artesanais Brasileiros 1) was created with the aim of integrating scientists from all Brazilian producing regions in order to promote the exchange of knowledge and especially to stimulate collaborative research to solve regional and national issues related to artisanal cheese production The network has already connected 70 researchers and several collaborative investigations are ongoing especially in the Canastra region in Minas Gerais and in the state of Sao Paulo Future meetings aiming to discuss the advancements in the field and to build new collaborative investigations will drive quality and safety improvements in artisanal cheese production in the country AP and GC wrote and revised the drafts of the manuscript and UP contributed to write and revise the drafts of the manuscript We thank the São Paulo Research Foundation (FAPESP) for the financial support to the Food Research Center – FoRC (2013/07914-8) UP acknowledges a grant from CNPq-Brazil (457794/2014-3) AP and GC thank Coordenacao de Aperfeiçoamento de Pessoal de Nível Superior (CAPES 1. ^http://repequab.com.br/ ADEPARÁ (2013). 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This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) *Correspondence: Uelinton Manoel Pinto, dWVsaW50b25waW50b0B1c3AuYnI= Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher 94% of researchers rate our articles as excellent or goodLearn more about the work of our research integrity team to safeguard the quality of each article we publish So take the opportunity to put together your itinerary and visit the exhibitions on show this month There’s no shortage of culture in São Paulo The city always has something interesting on so we’ve put together the exhibitions in São Paulo that you can’t miss this month Climate and displacement’ invites the public to reflect on these movements raising awareness of how environmental disasters and other climate changes affect migration processes The exhibition brings together household objects such as tools dolls and ceramics that reflect the couple’s taste for human making telling the history and evolution of energy as well as displaying objects from the collection interactive resources and Instagrammable spaces