Profile of lactic acid bacteria (MALDI-TOF-MS) and physico-chemical and microbiological characteristics of the raw milk and fresh artisanal cheese from Serra Geral, Minas Gerais, Brazil

[Display omitted] Artisanal cheese from Serra Geral, Minas Gerais, Brazil, stands out for its cultural asset and socio-economic relevance. However, standards of identity and quality and the peculiar terroir associated with the edaphoclimatic conditions have not been established. Therefore, the produ...

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Bibliographic Details
Published in:Food research international 2024-01, Vol.176, p.113831-113831, Article 113831
Main Authors: Caldeira, Luciana A., Valente, Gustavo L.C., Barbosa, Cosme D., Braga, Douglas E., Monção, Flavio P., Fonseca, Leorges M., Souza, Marcelo R., Gloria, Maria Beatriz A.
Format: Article
Language:English
Subjects:
Animals
Brazil
Cheese - analysis
Cheese terroir
Cheesemaking
Food Microbiology
Food safety
Lactobacillales
Lactococcus lactis
Milk - microbiology
Natural starter culture
Production benches
Raw milk cheese
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
Water
Water quality
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Summary:[Display omitted] Artisanal cheese from Serra Geral, Minas Gerais, Brazil, stands out for its cultural asset and socio-economic relevance. However, standards of identity and quality and the peculiar terroir associated with the edaphoclimatic conditions have not been established. Therefore, the production flow diagram and the physico-chemical and microbiological quality of the raw milk, pingo (natural starter culture), production benches, water and fresh cheese were investigated for the first time. In addition, lactic acid bacteria (LAB) from cheese and its production environment were identified by MALDI-TOF. For that, 12 cheese making facilities were selected. The raw milk and pingo showed adequate physico-chemical characteristics for cheesemaking; however, high microbial counts were found. In the water, total and thermotolerant coliforms were also identified. The fresh cheeses were classified as ‘high moisture and fat’ and ‘soft mass’. Most physico-chemical parameters were satisfactory; however, there were high counts of total coliforms, Staphylococcus spp. and coagulase-positive staphylococci. There were high counts of LAB in the raw milk, pingo, bench surface and fresh cheese. A total of 84 microbial biotypes from MRS agar were isolated. Lactococcus lactis was the predominant LAB, followed by Lactococcus garvieae. Leuconostoc mesenteroides (benches), Leuconostoc pseudomesenteroides (fresh cheese), and Enterococcus faecium (pingo) were identified sporadically. These results indicate the risks to public health associated with the consumption of the fresh cheese, and measures to improve its safety are needed.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.113831