دورية أكاديمية
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.
| العنوان: | 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. |
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| المؤلفون: | Caldeira LA; Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, 31.270-901, Brasil; Departamento de Ciências Agrárias, Universidade Estadual de Montes Claros, Janaúba, Minas Gerais, 39.448-524, Brasil. Electronic address: luciana.caldeira@unimontes.br., Valente GLC; Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, 31.270-901, Brasil., Barbosa CD; Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, 31.270-901, Brasil., Braga DE; Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, 31.270-901, Brasil., Monção FP; Departamento de Ciências Agrárias, Universidade Estadual de Montes Claros, Janaúba, Minas Gerais, 39.448-524, Brasil., Fonseca LM; Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, 31.270-901, Brasil., Souza MR; Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, 31.270-901, Brasil., Gloria MBA; Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, 31.270-901, Brasil; Laboratórios de Controle de Qualidade - LCQ, Departamento de Produtos Farmacêuticos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte, Minas Gerais, 31.270-901, Brasil. Electronic address: mbeatriz@ufmg.br. |
| المصدر: | Food research international (Ottawa, Ont.) [Food Res Int] 2024 Jan; Vol. 176, pp. 113831. Date of Electronic Publication: 2023 Dec 07. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| مواضيع طبية MeSH: | Lactobacillales* , Cheese*/analysis , Lactococcus lactis*, Animals ; Milk/microbiology ; Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization ; Brazil ; Food Microbiology ; Water |
| مستخلص: | 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. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2023. Published by Elsevier Ltd.) |
| فهرسة مساهمة: | Keywords: Cheese terroir; Cheesemaking; Food safety; Natural starter culture; Production benches; Raw milk cheese; Water quality |
| المشرفين على المادة: | 059QF0KO0R (Water) |
| تواريخ الأحداث: | Date Created: 20240101 Date Completed: 20240103 Latest Revision: 20240103 |
| رمز التحديث: | 20240103 |
| DOI: | 10.1016/j.foodres.2023.113831 |
| PMID: | 38163729 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2023.113831 |