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Cited by 27Probiotics and Fermented FoodsMilk Quality and Mastitis in Dairy CowsFood and Agricultural Sciences

Microbial shifts through the ripening of the “Entre Serras” Minas artisanal cheese monitored by high-throughput sequencing

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Camargo, Anderson Carlos, Costa, Edite Andrade, Fusieger, Andressa, Freitas, Rosângela de, Nero, Luís Augusto, Carvalho, Antônio Fernandes de·2021·Food Research International
DOI 10.1016/j.foodres.2020.109803
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Abstract

Minas Gerais is a Brazilian state known as the largest cheese producer in Brazil. Minas Artisanal Cheese (MAC) is produced in different regions of this Brazilian state using raw cow milk to which a natural starter culture ("pingo") is added. "Entre Serras" is one of these regions, in which the MAC production had decreased (even stopped) for decades until recently, when artisanal cheeses production has been resurrected. Here, we aimed to gain insights on the bacterial diversity of "Entre Serras" MAC. 16S rRNA gene amplicon sequencing was used to assess the bacterial community in cheeses produced by four farms (A, B, C, and D) over 60 days of ripening. Overall, Lactococcus lactis was the predominant species found, regardless of the producer/farm. Enterococcus, Streptococcus, Lactobacillus and Leuconostoc genera were also prevalent in the samples microbiota and their levels varied according to the producer/farm. Cheeses produced by Farms A and B presented high contaminant levels (mainly Enterobacteriaceae and S. aureus), which may be attributed to poor hygiene during cheese production and/or herd health management. Chao1 indices varied significantly when the estimated species richness values of the producers/farms were compared (p < 0.05). A principal coordinate analysis also revealed distinct microbial communities for some farms (p < 0.001). However, no statistical significance was identified when samples were grouped by ripening time. Core microbiota analysis indicated that "Entre Serras" MAC microbiota includes not only LAB, but also spoilage and potentially pathogenic bacteria. We provide the first insights on the bacterial diversity of "Entre Serras" MAC, helping the understanding of the inter-regional microbiological diversity of the samples.

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  • Bacterial communities differ among raw milk cheeses depending on the manufacturing process, but the bacteria in the cheese core are dominated by LAB belonging to the genera Lactococcus, Lactobacillus, Enterococcus, Streptococcus, and Leuconostoc.

    “Bacterial communities differ among raw milk cheeses depending on the manufacturing process, but the bacteria in the cheese core are dominated by LAB belonging to the genera Lactococcus, Lactobacillus, Enterococcus, Streptococcus, and Leuconostoc [4,7,8,60,62,63,64].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [64]

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Research works printed but not linked: 5

  1. Embrapa (2020). Anuário leite 2018: Indicadores, tendências e oportunidades para quem vive no setor leiteiro. In (Vol. 2020): Embrapa.
  2. IMA. (2020). Instituto Mineiro de Agropecuária In (Vol. 2020).
  3. Lima, C. D. L. C., Lima, L. A., Cerqueira, M. M. O. P., Ferreira, E. G., & Rosa, C. A. (2009). Lactic acid bacteria and yeasts associated with the artisanal Minas cheese produced in the region of Serra do Salitre, Minas Gerais. Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 61(1), 266-272.
  4. Pontarolo, G. H., Melo, F. D., Martini, C. L., Wildemann, P., Alessio, D. R. M., Sfaciotte, R. A. P., … Ferraz, S. M. (2017). Quality and safety of artisan cheese produced in the serrana region of Santa Catarina. Semina: Ciências Agrárias, 38(2), 739-747.
  5. Unesco (2018). Cadeia agroindustrial do leite no Brasil: diagnóstico dos fatores limitantes à competitividade. In (Vol. 2020). Brasilia: Unesco.

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Authors
Camargo, A. C., Costa, E. A., Fusieger, A., Freitas, R. D., Nero, L. A., & Carvalho, A. F. D.
Affiliations
Universidade Federal de Viçosa (BR)
Corresponding author
  • Nero, Luís Augusto
  • Carvalho, Antônio Fernandes de
ORCID
Venue
Food Research International
Publisher
Elsevier BV
Published
2021-01
Volume
139
Pages
109803
ISSN
0963-9969 (ISSN-L)
DOI
10.1016/j.foodres.2020.109803
OpenAlex
W3093693852
Cited by
27
References
40
Citations by year
2026: 2 · 2025: 3 · 2024: 4 · 2023: 5 · 2022: 7 · 2021: 6
FWCI
2.92
Type
journal article
Language
en
Open access
Licence
Locations
  • Food Research International (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
  • Conselho Nacional de Desenvolvimento Científico e Tecnológico (Code 001)
  • Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Milk Quality and Mastitis in Dairy Cows
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
artisanal cheese, cheese ripening, cheese microbiota, bacterial diversity, Lactococcus lactis, lactic acid bacteria, core microbiome, raw cow milk, Staphylococcus aureus, spoilage bacteria, pathogenic bacteria, farm-to-farm variation, species richness
MeSH terms
Animals, Brazil, Cheese, Food Microbiology, RNA, Ribosomal, 16S, Staphylococcus aureus, High-Throughput Nucleotide Sequencing

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