부산대학교 도서관

The Minas artisanal cheese is a traditional product in its way of producing. Produced in the Minas Gerais state, Brazil, this cheese is made using raw cow's milk with the addition of an endogenous starter culture called "pingo", responsible for inoculating specific microorganisms that could enhance flavor and sensorial aspects. There are seven regions able to produce and commercialize this product - Araxá, Campo das Vertentes, Canastra Cerrado, Serra do Salitre, Serro and Triângulo Mineiro. This study aimed to assess the bacterial community of raw milk, endogenous starter culture and to uncover possible shifts in the bacterial community of the rind and core of cheeses at sixty days of ripening located in the Serra do Salitre region by Illumina MiSeq 16S rRNA gene amplicon sequencing. Raw milk and starter culture are responsible for inoculating specific bacteria into the cheese, with Planococcaceae and Streptococcaceae being prevalent throughout ripening time. The Planococcaceae family seems to develop strong interactions with the Leuconostocaceae family on the surface of these cheeses, and is associated with environmental aspects of the region, probably leading to a microbial signature of these products. Additionally, abiotic factors such as geographical location, moisture and acidity are major drivers in the microbial shift. • The microbial community of Minas artisanal cheese is greatly influenced by abiotic factors and there is a natural adaptation of microbial communities regarding their origin. • Milk and starter cultures contribute different bacteria to the cheese environment. • The Streptococcaceae family is relevant in the Minas artisanal cheese. • Cheese rind bacteria are greatly influenced by environmental aspects of the Serra do Salitre region. • The Planococcaceae family may contribute to a unique microbial signature of the cheese. [ABSTRACT FROM AUTHOR]