Bactérias do acido láctico e leveduras associadas com o queijo-de-minas artesanal produzido na região da Serra do Salitre, Minas Gerais

Lima, C.D.L.C.; Lima, L. A. L. C.; Cerqueira, M.M.O.P.; Ferreira, Elaine G.; Rosa, Carlos A.

doi:10.1590/s0102-09352009000100037

Cited by 39 publications

(29 citation statements)

References 16 publications

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“…Endogenous starter cultures showed high counts of all microorganisms of interest, in line with results from previously published papers (Borelli et al, 2006;Lima et al, 2009;Dores et al, 2013). Endogenous starter cultures with high MPN of coliforms and high counts of Staphylococcus spp., molds, and yeasts (Table 2) represent a source of contamination.…”

Section: Microbiological Quality Of Endogenous Starter Culturessupporting

confidence: 90%

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Castro

Oliveira

Sant’Anna

et al. 2016

Journal of Dairy Science

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Minas artisanal cheese, produced in the Campo das Vertentes region of Brazil, is made from raw milk and endogenous starter cultures. Although this cheese is of great historical and socioeconomic importance, little information is available about its microbiological and physical-chemical qualities, or about its beneficial microbiota. This work was aimed at evaluating the qualities of the cheese and the components used for its production, comparing samples collected during the dry and rainy seasons. We also conducted molecular identification and isolated 50 samples of lactic acid bacteria from cheese (n=21), water (n=3), raw milk (n=9), and endogenous starter culture (n=17). The microbiological quality of the cheese, water, raw milk, and endogenous starter culture was lower during the rainy period, given the higher counts of coagulase-positive Staphylococcus and total and thermotolerant coliforms. Enterococcus faecalis was the lactic acid bacteria isolated most frequently (42.86%) in cheese samples, followed by Lactococcus lactis (28.57%) and Lactobacillus plantarum (14.29%). Lactobacillus brevis (5.88%), Enterococcus pseudoavium (5.88%), Enterococcus durans (5.88%), and Aerococcus viridans (5.88%) were isolated from endogenous starter cultures and are described for the first time in the literature. The lactic acid bacteria identified in the analyzed cheeses may inhibit undesirable microbiota and contribute to the safety and flavor of the cheese, but this needs to be evaluated in future research.

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Section: Microbiological Quality Of Endogenous Starter Culturessupporting

confidence: 90%

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Castro

Oliveira

Sant’Anna

et al. 2016

Journal of Dairy Science

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“…1). Estes resultados assemelham-se a outros de trabalhos que envolvem queijos artesanais (Guedes Neto, 2004;Borelli, 2006;Dolci et al, 2008;Lima et al, 2009). Tabela 1.…”

Section: Resultsunclassified

“…Alguns autores já descreveram a presença de Lactococcus spp. em queijos artesanais (Cogan et al, 1997;Guedes Neto, 2004;Bulut et al, 2005;Dolci et al, 2008;Lima et al, 2009) A presença de Enterococcus spp. em alimentos pode estar associada a condições de higiene precárias, pois este microrganismo compõe a microbiota intestinal de alguns mamíferos e aves (Jay et al, 2005).…”

Section: Resultsunclassified

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Queijo de minas artesanal da Serra da Canastra: influência da altitude das queijarias nas populações de bactérias acidolácticas

Resende¹,

Costa²,

Andrade³

et al. 2011

Arq. Bras. Med. Vet. Zootec.

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RESUMOAmostras de queijo de minas artesanal foram coletadas em 18 queijarias localizadas em propriedades rurais da região da Serra da Canastra, Minas Gerais, com o objetivo de avaliar a influência da altitude sobre a população de bactérias acidolácticas. As queijarias estavam distribuídas nas altitudes de 600 a 900m, 900 a 1000m e mais de 1000m. Observaram-se populações mais elevadas de bactérias acidolácticas nas amostras de queijo da altitude de 600 a 900m. Lactobacillus rhamnosus, Lactobacillus casei e Lactobacillus plantarum foram os principais microrganismos isolados e identificados por PCR ARDRA 16S-23S rDNA, além de Enterococcus spp., Lactococcus spp. e outras espécies de Lactobacillus. Sugere-se que estas espécies estejam adaptadas ao ambiente de produção do queijo de minas artesanal produzido na região, o que resultaria em características sensoriais próprias do produto. Palavras-chave: queijo, altitude, bactérias acidolácticas, 16S-23S rDNA ABSTRACT Samples of minas artisanal cheese were collected in 18 small

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“…It is recognized that yeasts can be an important component of the microflora of many types of cheese because of the low moisture content, low pH, high salt concentration and the conditions of refrigeration for storage of these products [6,7]. The pathogenic species of Candida have also been isolated from milk of animals infected by mastitis, with other genus such as Trichosporon, Rhodotorula, Sporobolomyces and Geotrichum [8,9,10,11]. The virulence of Candida spp.…”

Section: Introductionmentioning

confidence: 99%

Determination of some virulence factors of Candida spp. isolated from locally produced cheese in Diyala Governorate-Iraq

Fadihl

2017

MJS

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Locally produced cheese which called (Gibin Al arab) is one of the most common dairy products in Iraq, it has an economic importance and great social value. This research aimed to identify yeast species from locally produced cheese (Gibin Al Arab) in Diyala city which traditionally made and sold in markets of old town in Baquba, and study some of virulence factors (Esterase production, Phospholipase and Hemolytic production) of yeasts belong to genus of Candida . All cheese samples showed contamination with varying number of yeast, total 88 yeast isolates obtained from 70 cheese samples, they were Geotrichum candidum(20.5%), Rhodotorela species(19.4%), Candida parapsilosis (18%), Candida albicans (13.6%), Candida tropicalis (10.5%), Candida krusei (8%), Saccharomyces cerevisice (3.3%) and mixed yeast (un identified) at rate of (6.7%). Species of Candida formed half of the total isolates and the most prevalent isolate of Candida spp. was Candida parapsilosis .According to the results determining of (Esterase production, Phospholipase and Hemolytic production) as a virulence factors identifying Candida spp. these activities referred that all isolates of Candida spp. show one or more of these activities and that isolates of medically important species Candida albicans were the most virulent isolates. this referred to the importance of take attention about consuming of such types of dairy products and need for applying more hygienic measures during handling, processing of milk and form of storage and/or selling of cheese . ‫الخالصة‬ ‫وثقافية‬ ‫اجتماعية‬ ‫قيمــة‬ ‫من‬ ‫لــه‬ ‫لمــا‬ ‫العراق‬ ‫في‬ ‫شيوعـا‬ ‫الحليب‬ ‫منتجات‬ ‫اكثر‬ ‫احـد‬ ‫محليا‬ ‫المصنع‬ ‫العرب‬ ‫جبن‬

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Bactérias do acido láctico e leveduras associadas com o queijo-de-minas artesanal produzido na região da Serra do Salitre, Minas Gerais

Cited by 39 publications

References 16 publications

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Queijo de minas artesanal da Serra da Canastra: influência da altitude das queijarias nas populações de bactérias acidolácticas

Determination of some virulence factors of Candida spp. isolated from locally produced cheese in Diyala Governorate-Iraq

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