Bacterial communities in artisanal raw bovine milk cheeses from the southern region of Brazil

IF 0.8 4区 农林科学 Q3 AGRONOMY Ciencia Rural Pub Date : 2023-03-10 DOI:10.1590/0103-8478cr20220306
E. D. Santos, Adriana Souto Pereira Núncio, R. Zanella, El Dickel, G. Ritterbusch, F. Pilotto, L. B. Rodrigues, C. Freitas, L. R. Santos
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Abstract

ABSTRACT: The production of artisanal cheeses made with raw bovine milk has grown in the southern region of Brazil. It is important to obtain information about the risks of this practice, especially concerning food safety. In this study, next-generation sequencing was used to identify and characterize the bacterial communities of artisanal raw milk cheeses. We analyzed one pool of five raw milk samples (control group M1) from different dairy farms and nine pools (M2-M10) of 45 artisanal raw milk cheeses.The characterization of the bacterial communities included 199 species distributed across 59 different genera dispersed among the samples. Among the genera observed, 11 were classified as beneficial to the aroma, flavour, colour, and texture of the cheese. Thirty-one genera were classified as harmful to these characteristics. Another 17 were classified as potential pathogens for animals and humans, including Aeromonas, Bacillus, Cronobacter, Salmonella, Staphylococcus, and bacteria of the coliform group, including E. coli and Klebsiella. There was a significant difference (P < 0.05) in the number of bacterial communities identified between the control group (M1) and the two pools of artisanal raw milk cheeses (M2 and M8). This study demonstrated that next-generation sequencing provides in-depth information on the composition of the microbiota in artisanal raw milk cheeses, characterizing bacterial communities, identifying the wide microbial diversity, and identifying microbial benefits and risks.
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巴西南部地区手工生牛乳奶酪中的细菌群落
摘要:在巴西南部地区,以生牛乳为原料制作手工奶酪的活动越来越多。获取有关这种做法风险的信息,特别是关于食品安全的信息是很重要的。在这项研究中,新一代测序技术被用于鉴定和表征手工原料牛奶奶酪的细菌群落。我们分析了一组来自不同奶牛场的5个原料奶样本(对照组M1)和9组(M2-M10) 45个手工原料奶奶酪。细菌群落特征包括199种,分布在分布在样品中的59个不同属。在观察到的属中,有11种被归类为对奶酪的香气、味道、颜色和质地有益。对这些特征有害的有31个属。另外17种被列为动物和人类的潜在病原体,包括气单胞菌、芽孢杆菌、克罗诺杆菌、沙门氏菌、葡萄球菌,以及大肠杆菌和克雷伯氏菌等大肠菌群。对照组(M1)与2个手工原料奶奶酪池(M2和M8)的细菌群落数量差异显著(P < 0.05)。该研究表明,新一代测序技术可以深入了解手工原料牛奶奶酪中微生物群的组成,表征细菌群落,确定广泛的微生物多样性,并确定微生物的益处和风险。
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来源期刊
Ciencia Rural
Ciencia Rural AGRONOMY-
CiteScore
1.70
自引率
0.00%
发文量
233
审稿时长
2-4 weeks
期刊介绍: The purpose of Ciência Rural is to publish the results of original research, note and reviews which contribute significantly to knowledge in Agricultural Sciences. Preference will be given to original articles that develop news concepts or experimental approaches and are not merely repositories of scientific data. The decison of acceptance for publication lies with the Editors and is based on the recommendations of Editorial Comission, Area Committee and/ or ad hoc reviewers. The editors and reviewers are external to the institution.
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