Molecular Biology Lab, Federal Institute of Minas Gerais, Bambuí Campus, Bambuí, MG, Brazil; Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil.
Molecular Biology Lab, Federal Institute of Minas Gerais, Bambuí Campus, Bambuí, MG, Brazil.
Food Microbiol. 2022 Aug;105:104023. doi: 10.1016/j.fm.2022.104023. Epub 2022 Mar 18.
Canastra Cheese is one of the most commercialized artisanal cheeses in Brazil and intrinsic characteristics of its production, such as the use of raw milk and natural whey starter cultures as well short ripening time on wooden shelves, offer risk of contamination by a plethora of microorganisms. Here, we used 16 S rRNA gene amplicon sequencing approach to characterize the bacterial communities from Canastra cheese processing environments and final products, accessing cheesemaking facilities with distinct profiles of Food Safety Management Systems (FSMS), in order to estimate whether differences in microbial composition and diversity could also be observed between the two sampled groups of facilities. Our results revealed that the diversity of bacterial communities in the processing environments was much higher than that observed for cheeses, with greater discrepancy for facilities with inadequate FSMS. Additionally, in facilities with inadequate FSMS the bacterial communities from environments, especially hand surfaces and ripening wooden shelves, were similar to those during processing and finished cheese. These evidences highlight the importance of implementing and maintaining FSMS in the facilities, in order to assure quality and safety of Canastra cheese, but also the stability and economic viability of the Canastra cheese production chain.
卡纳斯特拉干酪是巴西商业化程度最高的手工奶酪之一，其生产的内在特性，如使用生牛乳和天然乳清发酵剂，以及在木架子上短时间成熟，都存在受到大量微生物污染的风险。在这里，我们使用 16S rRNA 基因扩增子测序方法来描述卡纳斯特拉奶酪加工环境和最终产品中的细菌群落，同时访问具有不同食品安全管理体系（FSMS）特征的奶酪制作设施，以评估在这两个抽样设施组之间是否也可以观察到微生物组成和多样性的差异。我们的结果表明，加工环境中细菌群落的多样性远高于奶酪中的多样性，FSMS 不充分的设施之间的差异更大。此外，在 FSMS 不充分的设施中，环境中的细菌群落，特别是手部表面和成熟的木架子，与加工过程中和成品奶酪中的细菌群落相似。这些证据强调了在设施中实施和维护 FSMS 的重要性，以确保卡纳斯特拉奶酪的质量和安全，以及卡纳斯特拉奶酪生产链的稳定性和经济可行性。
