Bacterial diversity of artisanal cheese from the Amazonian region of Brazil during the dry and rainy seasons

Abstract

The microbiota from artisanal cheeses produced in the Amazonian region is evaluated. Samples of artisanal cheeses were obtained from markets in Conceição do Araguaia and Redenção (Pará, Brazil) over rainy and dry seasons, and their biodiversity was assessed by culture-dependent and culture-independent methods. Mean counts of lactic acid bacteria (LAB) in cheeses ranged from 7.32 to 8.84 log CFU/g, for both seasons. Members of genera Lactobacillus, Lactococcus, Weissella, Enterococcus, Pediococcus, and Leuconostoc were predominant. The amplification of the 16S rRNA V6-V9 region, followed by a temporal temperature-gradient gel electrophoresis (TTGE) and sequencing of the TTGE bands revealed important differences in the microbial composition variability between samples from the two seasons and among cheese samples analyzed. TTGE showed the presence of microorganisms that are frequently found in cheese, such as L. lactis subsp. lactis, as well as other non-usual species, such as Macrococcus caseolyticus and Corynebacterium variabile. Moreover, TTGE analysis revealed the presence of microorganisms that have been isolated from other types of foods (Paralactobacillus selangorenses) along with some not usually found in foods, such as Exiguobacterium acetylicum, plus the presence of pathogenic microorganisms (Granulicatella elegans and Aerococcus sanguinicola). The present molecular approaches combined with culture-dependent methods provided a more detailed description of the microbial ecology of traditional cheeses from the Amazonian region in northern Brazil.

Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese

“…On the other hand, the main effect on the cheese surface was on M. caseolyticus. M. caseolyticus (family Staphylococcaceae) usually originates from animal organs, the farm environment, milk, and cheese (25)(26)(27)(28). M. caseolyticus was previously found on the surfaces of Italian cheeses, such as taleggio, gorgonzola, casera, scimudin, and formaggio di fossa (29), and it is probably able to break down caseins, contributing to the formation of aroma precur-sors (30).…”

Use of diaries as a research strategy on sensory perception and consumer behavior of Canastra cheese

“…Several authors (Bemfeito et al, 2016;Martins et al, 2018;Nóbrega, 2012;Rodrigues et al, 2019) reported sensory changes in cheese over the consumption/maturation as related in the diaries.…”

Short communication: Effect of lactose on the spray drying of Lactococcus lactis in dairy matrices

“…Lactococcus lactis ssp. lactis, isolated from artisanal cheese (Martins et al, 2018), was selected because of its known thermosensitivity. An aliquot of 100 µL of the strain was transferred to 10 mL of de Man, Rogosa, and Sharpe broth (MRS, Difco, Bordeaux, France) and incubated at 30°C for 18 h. An aliquot of 2.5 mL of this pre-activated culture was inoculated into 250 mL of MRS broth and incubated at 30°C for 18 h. The cell suspension was centrifuged (5,000 × g for 10 min at 25°C; Eppendorf, Hamburg, Germany) and the pellet (cell concentrate) was washed twice in saline solution 0.85% (wt/vol).…”