دورية أكاديمية
Seasonal variation in the Canastra cheese mycobiota.
| العنوان: | Seasonal variation in the Canastra cheese mycobiota. |
|---|---|
| المؤلفون: | Martin JGP; Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Universidade Federal de Viçosa, Viçosa, Brazil., Silva JMM; Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Universidade Federal de Viçosa, Viçosa, Brazil., César ICDR; Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Universidade Federal de Viçosa, Viçosa, Brazil., da Silva M; Laboratory of Mycorrhizae (LAMIC), Department of Microbiology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil., Santana SA; Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Universidade Federal de Viçosa, Viçosa, Brazil., Veloso TGR; Laboratory of Mycorrhizae (LAMIC), Department of Microbiology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil., Silva JGE; Instituto Federal de Minas Gerais (IFMG), Bambuí, Brazil., Ferreira CLLF; Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil., Leech J; Teagasc Food Research Centre, Moorepark, Fermoy, Ireland.; APC Microbiome Ireland and VistaMilk, Fermoy, Ireland., Cotter PD; Teagasc Food Research Centre, Moorepark, Fermoy, Ireland.; APC Microbiome Ireland and VistaMilk, Fermoy, Ireland. |
| المصدر: | Frontiers in microbiology [Front Microbiol] 2023 Feb 03; Vol. 13, pp. 1076672. Date of Electronic Publication: 2023 Feb 03 (Print Publication: 2022). |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Frontiers Research Foundation Country of Publication: Switzerland NLM ID: 101548977 Publication Model: eCollection Cited Medium: Print ISSN: 1664-302X (Print) Linking ISSN: 1664302X NLM ISO Abbreviation: Front Microbiol Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Original Publication: Lausanne : Frontiers Research Foundation |
| مستخلص: | Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripening due to an interest in the sensory characteristics attributed to these microorganisms. In this work, the mycobiota of artisanal cheeses produced in the Canastra region was characterized based on ITS marker gene analysis. A total of 96 artisanal cheeses from 16 different farms across 9 cities were collected during two different periods (dry and wet seasons). The Canastra cheese mycobiota was significantly impacted by the season, the city of production and the farm but altitude did not affect the fungal community of the cheeses analyzed. Debaryomyces prosopidis was most abundant in the majority of samples across both seasons. During the wet season, Trichosporon asahii, Kluyveromyces lactis and Fusarium solani were the next most abundant species, followed by Torulaspora delbrueckii and Acremonium citrinum. These results highlight the importance of manufacturing practices and seasonality on the fungal composition of Canastra cheeses. These insights are particularly important in light of recent new regulation in Brazil, removing previous obstacles for surface fungi to persist on cheese. These new regulations will allow new approaches to cheese production, and ultimately, novel products. Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. (Copyright © 2023 Martin, Silva, César, da Silva, Santana, Veloso, Silva, Ferreira, Leech and Cotter.) |
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| فهرسة مساهمة: | Keywords: artisanal cheese; artisanal minas cheese; fungi; mold; yeast |
| تواريخ الأحداث: | Date Created: 20230223 Latest Revision: 20230224 |
| رمز التحديث: | 20231215 |
| مُعرف محوري في PubMed: | PMC9936976 |
| DOI: | 10.3389/fmicb.2022.1076672 |
| PMID: | 36817100 |
| قاعدة البيانات: | MEDLINE |
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