{"id":1622,"date":"2024-02-17T14:00:00","date_gmt":"2024-02-17T17:00:00","guid":{"rendered":"https:\/\/www.ufrgs.br\/microbiologando\/?p=1622"},"modified":"2024-02-15T14:37:42","modified_gmt":"2024-02-15T17:37:42","slug":"o-gorgonzola-penicillium-roqueforti","status":"publish","type":"post","link":"https:\/\/www.ufrgs.br\/microbiologando\/o-gorgonzola-penicillium-roqueforti\/","title":{"rendered":"O Gorgonzola &#8211; Penicillium roqueforti"},"content":{"rendered":"\nRedigido por La\u00eds Iesbich e Guilherme Pecoits, graduandos em Ci\u00eancias Biol\u00f3gicas UFRGS\n\n\n\nRevisado por Dra. Patricia Valente, Professora Titular do Departamento de Microbiologia, Imunologia e Parasitologia da UFRGS\n\n\n\n(gor\u00b7gon\u00b7zo\u00b7la)\n\n\n\n[Culin\u00e1ria]&nbsp;&nbsp; Queijo&nbsp;&nbsp; de&nbsp;&nbsp; cheiro&nbsp;&nbsp; e&nbsp;&nbsp; sabor&nbsp; intenso,&nbsp; com&nbsp;&nbsp; veios&nbsp; azulados&nbsp; ou esverdeados devido aos fungos.\u00b9\n\n\n\nO famoso e querido gorgonzola apresenta um dos sabores mais <a href=\"https:\/\/www.ufrgs.br\/microbiologando\/o-gorgonzola-penicillium-roqueforti\/\" class=\"more-link\">Continue a ler.<\/a>","protected":false},"excerpt":{"rendered":"<p>Redigido por La\u00eds Iesbich e Guilherme Pecoits, graduandos em Ci\u00eancias Biol\u00f3gicas UFRGS Revisado por Dra. Patricia Valente, Professora Titular do Departamento de Microbiologia, Imunologia e Parasitologia da UFRGS (gor\u00b7gon\u00b7zo\u00b7la) [Culin\u00e1ria]&nbsp;&nbsp; Queijo&nbsp;&nbsp; de&nbsp;&nbsp; cheiro&nbsp;&nbsp; e&nbsp;&nbsp; sabor&nbsp; intenso,&nbsp; com&nbsp;&nbsp; veios&nbsp; azulados&nbsp; ou esverdeados devido aos fungos.\u00b9 O famoso e querido gorgonzola apresenta um dos sabores mais Continue a ler.<\/p>\n<div class=\"likebtn_container\" style=\"\"><!-- LikeBtn.com BEGIN --><span class=\"likebtn-wrapper\"  data-identifier=\"post_1622\"  data-lang=\"pt\"  data-style=\"\"  data-unlike_allowed=\"\"  data-show_copyright=\"\"  data-item_url=\"https:\/\/www.ufrgs.br\/microbiologando\/o-gorgonzola-penicillium-roqueforti\/\"  data-item_title=\"O Gorgonzola - Penicillium roqueforti\"  data-item_date=\"2024-02-17T14:00:00-03:00\"  data-engine=\"WordPress\"  data-plugin_v=\"2.6.58\"  data-event_handler=\"likebtn_eh\" ><\/span><!-- LikeBtn.com END --><\/div>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1622","post","type-post","status-publish","format-standard","hentry","category-microbiologia"],"_links":{"self":[{"href":"https:\/\/www.ufrgs.br\/microbiologando\/wp-json\/wp\/v2\/posts\/1622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ufrgs.br\/microbiologando\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ufrgs.br\/microbiologando\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ufrgs.br\/microbiologando\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ufrgs.br\/microbiologando\/wp-json\/wp\/v2\/comments?post=1622"}],"version-history":[{"count":1,"href":"https:\/\/www.ufrgs.br\/microbiologando\/wp-json\/wp\/v2\/posts\/1622\/revisions"}],"predecessor-version":[{"id":1623,"href":"https:\/\/www.ufrgs.br\/microbiologando\/wp-json\/wp\/v2\/posts\/1622\/revisions\/1623"}],"wp:attachment":[{"href":"https:\/\/www.ufrgs.br\/microbiologando\/wp-json\/wp\/v2\/media?parent=1622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ufrgs.br\/microbiologando\/wp-json\/wp\/v2\/categories?post=1622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ufrgs.br\/microbiologando\/wp-json\/wp\/v2\/tags?post=1622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}