de Oliveira Julia Mariano Caju, Antunes Adriane Elisabete Costa, Sales Gustavo Felipe Correia, Costa Camila Neves Meireles, Alves Angela Matilde da Silva, de Lima Kaíque Yago Gervazio, de Oliveira Celso José Bruno, do Egito Antônio Silvio, Dos Santos Karina Maria Olbrich, de Souza Evandro Leite, Pacheco Maria Teresa Bertoldo, de Oliveira Maria Elieidy Gomes
Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil.
School of Applied Sciences, State University of Campinas (FCA/UNICAMP), Limeira 13484-350, Brazil.
Foods. 2025 Apr 29;14(9):1561. doi: 10.3390/foods14091561.
This study evaluated the effects of adding the autochthonous cultures CNPC007 (LM) and CNPC003 (LP), originally isolated from goat milk and goat cheese, respectively, on microbiological safety, microbiota composition (analyzed through 16S rRNA gene metataxonomic sequencing), and biogenic amine (BA) production in artisanal goat () cheese made from raw or pasteurized milk during 60 days of ripening at 10 °C. Six types of cheese were produced, varying in milk treatment (raw or pasteurized) and the presence or absence of LP or LM cultures. Adding either LP or LM significantly modulated the microbiota, favoring dominance and reducing overall bacterial diversity compared to non-inoculated cheeses. Raw milk cheeses with added autochthonous cultures exhibited a microbial profile like pasteurized cheeses, suggesting a homogenizing effect on the microbiome. Both cultures effectively reduced microbial load in raw milk cheeses after 20 days, reaching levels comparable to pasteurized cheeses by the end of ripening. Although BA concentrations increased over time, all samples remained within safe limits. Cheeses with LP addition exhibited lower BA levels, suggesting a modulating effect on their biosynthesis. Histamine concentrations were higher in raw milk cheeses with added cultures but remained well below hazardous levels. These findings suggest that incorporating either LP or LM strains is a promising strategy for enhancing the microbial safety and standardization of artisanal goat cheese while preserving its traditional characteristics.
本研究评估了分别从山羊奶和山羊奶酪中分离出的本地培养物CNPC007（LM）和CNPC003（LP），对由生奶或巴氏杀菌奶制成的手工山羊奶酪在10℃成熟60天期间的微生物安全性、微生物群组成（通过16S rRNA基因宏分类测序分析）和生物胺（BA）产生的影响。制作了六种类型的奶酪，其在牛奶处理方式（生奶或巴氏杀菌奶）以及是否存在LP或LM培养物方面存在差异。与未接种培养物的奶酪相比，添加LP或LM均可显著调节微生物群，有利于[具体微生物名称]占主导地位并降低总体细菌多样性。添加本地培养物的生奶奶酪呈现出与巴氏杀菌奶酪相似的微生物特征，表明对微生物组有均质化作用。两种培养物在20天后均有效降低了生奶奶酪中的微生物负荷，到成熟结束时达到了与巴氏杀菌奶酪相当的水平。尽管BA浓度随时间增加，但所有样品均保持在安全限度内。添加LP的奶酪BA水平较低，表明对其生物合成有调节作用。添加培养物的生奶奶酪中组胺浓度较高，但仍远低于危险水平。这些发现表明，加入LP或LM菌株是一种有前景的策略，可提高手工山羊奶酪的微生物安全性和标准化程度，同时保留其传统特性。
