Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing

Abstract

The aim of the present study was to characterise the physicochemical and the microbiota composition of the artisanal Fresco cheese from Sonora. For this, cheeses of 18 small-scale artisanal dairies were analysed. The chemical composition and the microbiological quality were determined by standard methods, and bacterial diversity by high-throughput sequencing. The physicochemical composition showed differences (P < 0.05) among dairies, and the principal component analysis aggrupation of 66% dairies. The analysis by region did not show difference (P < 0.05).The microbiota most abundant were Firmicutes, Proteobacteria and lactic acid bacteria in phyla and genera, respectively. These results provide insights on the characterisation of the Fresco cheese from Sonora.

Microbial biodiversity of raw milk collected from Yangzhou and the heterogeneous biofilm‐forming ability of Pseudomonas

“…2021; Mendez‐Romero et al . 2021). This technique may provide a much higher taxonomic classification of microbial populations with increased accuracy for analysis of microbial contamination in raw milk.…”

“…Dependent on cultivation-based methods has been indicated as a problem as a large number of microorganisms in raw milk cannot be cultured and are always time-consuming. In last years, high-throughput sequencing (HTS) has been indicated as a powerful tool to picture microbial ecosystems by capturing both culturable and unculturable populations in different dairy products (Brasiel et al 2021;Mendez-Romero et al 2021). This technique may provide a much higher taxonomic classification of microbial populations with increased accuracy for analysis of microbial contamination in raw milk.…”

Variability of the microbiota in traditional Caciocavallo, Scamorza and Caciotta cheeses manufactured with raw milk and natural cultures

“…Traditional raw milk cheeses are produced in nearly all countries and are appreciated by consumers due to their distinct mode of production and sensory characteristics (Kamimura et al 2019;M endez-Romero et al 2021). In Italy, most traditional cheeses are obtained by following traditional production processes and using milk that is not heat-treated at temperatures higher than 40°C, in order to preserve the distinct traits of these cheeses.…”

“…2019; Méndez‐Romero et al . 2021). In Italy, most traditional cheeses are obtained by following traditional production processes and using milk that is not heat‐treated at temperatures higher than 40 °C, in order to preserve the distinct traits of these cheeses.…”

“…Variations in the microorganisms involved in the fermentation and maturation stages of traditional cheeses were observed among producers (Méndez‐Romero et al . 2021), but variability in terms of the microbial group abundance and evolution at the level of a single producer and between producers has not been explored.…”