Comunidades bacterianas em queijos artesanais de leite bovino cru da região sul do Brasil

Ciencia Rural

article

Ezequiel Davi dos Santos¹  Adriana Souto Pereira Núncio¹  Ricardo Zanella¹  Elci Lotar Dickel¹  Giseli Aparecida Ritterbusch¹  Fernando Pilotto¹  Laura Beatriz Rodrigues¹  Carla Patricia Freitas¹  Luciana Ruschel dos Santos¹ 

[1] Universidade de Passo Fundo

关键词: bacterial communities;    raw milk;    artisanal cheese;    dairy products;    NGS;   

DOI  :  10.1590/0103-8478cr20220306

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

The production of artisanal cheeses made with raw bovine milk has grown in the southern region of Brazil. It is important to obtain information about the risks of this practice, especially concerning food safety. In this study, next-generation sequencing was used to identify and characterize the bacterial communities of artisanal raw milk cheeses. We analyzed one pool of five raw milk samples (control group M1) from different dairy farms and nine pools (M2-M10) of 45 artisanal raw milk cheeses.The characterization of the bacterial communities included 199 species distributed across 59 different genera dispersed among the samples. Among the genera observed, 11 were classified as beneficial to the aroma, flavour, colour, and texture of the cheese. Thirty-one genera were classified as harmful to these characteristics. Another 17 were classified as potential pathogens for animals and humans, including Aeromonas, Bacillus, Cronobacter, Salmonella, Staphylococcus, and bacteria of the coliform group, including E. coli and Klebsiella. There was a significant difference (P < 0.05) in the number of bacterial communities identified between the control group (M1) and the two pools of artisanal raw milk cheeses (M2 and M8). This study demonstrated that next-generation sequencing provides in-depth information on the composition of the microbiota in artisanal raw milk cheeses, characterizing bacterial communities, identifying the wide microbial diversity, and identifying microbial benefits and risks.

【 授权许可】

Unknown