Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms

Autor(es)

Kamimura, Bruna A. ^[1] ; Cabral, Lucelia ^{[2, 3]} ; Noronha, Melline F. ^[2] ; Baptista, Rafaela C. ^[1] ; Nascimento, Henry M. ^[1] ; Sant'Ana, Anderson S. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Inst Biol, Campinas, SP - Brazil

^[3] Ctr Res Energy & Mat CNPEM, Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD MICROBIOLOGY; v. 89, AUG 2020.
• Citações Web of Science: 1

Resumo

In this work, the amplicon sequencing of the 16 S rRNA gene was employed to investigate the bacterial diversity in ingredients, processing environment, and ripened cheeses collected from three farms producing Serra da Canastra artisanal cheese. The data obtained indicated a remarkable variability in the bacteria consortia of the milk, whey, and environmental samples collected in farms 1, 2, and 3, despite their location in the same city. On the other hand, the starter culture and final product (ripened cheese) presented more constant and similar microbiota no matter the farm. The findings suggest that Streptococcus and Lactococcus have competitive advantages throughout Serra da Canastra cheese-making/ripening, which is crucial for their high relative abundance in the final products. An exploratory assessment based on sequencing data available in the literature showed that the Serra da Canastra cheeses sequences clustered with specific cheese varieties that are also made from raw milk but ripened for very different periods. The findings of this study highlight that despite the variability of milk and whey microbiota among the three farms, the starter culture ({''}pingo{''}) has strong relevance in shaping the microbiota of the final product. (AU)

• Processo FAPESP: 13/20456-9 - Uma Abordagem Metagenômica e de Modelagem Preditiva para o Estudo da Ecologia Microbiana e Segurança Microbiológica de Queijos Artesanais Brasileiros
• Beneficiário: Bruna Akie Kamimura Nascimento
• Modalidade de apoio: Bolsas no Brasil - Doutorado