Inovaleite - Laboratório de Pesquisa em Leite e Derivados, Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Viçosa 36570 900, MG, Brazil.
InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Departamento de Veterinária, Viçosa 36570 900, MG, Brazil.
Food Res Int. 2021 Jan;139:109803. doi: 10.1016/j.foodres.2020.109803. Epub 2020 Oct 24.
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.
米纳斯吉拉斯州是巴西的一个州，以巴西最大的奶酪生产州而闻名。米纳斯吉拉斯手工奶酪（MAC）在该州的不同地区生产，使用生牛乳，加入天然发酵剂（“pingo”）。“Entre Serras”就是其中之一，几十年来，这里的 MAC 产量一直在下降（甚至停止），直到最近，手工奶酪的生产才得以恢复。在这里，我们旨在深入了解“Entre Serras”MAC 的细菌多样性。使用 16S rRNA 基因扩增子测序来评估四个农场（A、B、C 和 D）生产的奶酪在 60 天成熟过程中的细菌群落。总的来说，无论生产者/农场如何，乳球菌属（Lactococcus lactis）都是主要的优势物种。肠球菌属（Enterococcus）、链球菌属（Streptococcus）、乳杆菌属（Lactobacillus）和肠球菌属（Leuconostoc）也在样本微生物群中普遍存在，其水平根据生产者/农场而变化。农场 A 和 B 生产的奶酪污染水平较高（主要是肠杆菌科和金黄色葡萄球菌），这可能归因于奶酪生产过程中的卫生条件差和/或牛群健康管理不善。当比较生产者/农场的估计物种丰富度值时，Chao1 指数差异显著（p<0.05）。主坐标分析也揭示了一些农场的微生物群落存在明显差异（p<0.001）。然而，当按成熟时间对样本进行分组时，没有发现统计学意义。核心微生物群分析表明，“Entre Serras”MAC 微生物群不仅包括 LAB，还包括腐败菌和潜在的病原菌。我们首次深入了解了“Entre Serras”MAC 的细菌多样性，有助于了解样品的区域间微生物多样性。
