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

Abstract

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.

Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil

“…It contains traditional regions that produce Minas artisanal cheese, such as Campo das Vertentes. Lactic acid bacteria (LAB) are commonly found in the milk and endogenous starter culture used for this type of cheesemaking (Castro et al 2016). These LAB are partially responsible for the development of typical sensory characteristics and may act as natural inhibitors of undesirable microorganisms in cheeses.…”

Isolation and identification of lactic acid bacteria from Brazilian Minas artisanal cheese

“…However, for many authors, the presence of Enterococci is an evidence of possible fecal contamination, and therefore, a risk to consumers, especially because of the emergence of antibiotic-resistant strains (Hammet, Hassan, & Shimamoto, 2015). In a study carried out in the Campo das Vertentes region, species of Enterococcus were the most isolated LAB in Minas artisanal cheese (Castro et al, 2016). The authors used the same LAB protocol identification we used in this study.…”

Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects

“…Conversely, microbial contaminants, and potentially pathogenic bacteria were also identified ( Staphylococcus spp.) in the Campo das Vertentes cheese (Castro et al., ; Perin et al., ). High counts of total and thermotolerant coliforms, Staphylococcus (>10 4 CFU/g) and yeasts and molds (>10 8 CFU/g) in this type of cheese.…”