Mycobiota of Serrano Artisanal Cheese produced in Santa Catarina, Brazil

Authors

  • Marcella Nunes Pereira Universidade Federal de Santa Catarina
  • Juliana Regina da Silva Universidade Federal de Santa Catarina
  • Ítala Sabrina Fernandes Freire Universidade Federal de Santa Catarina
  • Lívia Colletti Escatolin Universidade Federal de Santa Catarina
  • Stéfano Caon Tallamini Universidade do Estado de Santa Catarina

DOI:

https://doi.org/10.5965/223811711832019536

Keywords:

moulds, fungal, identification, yeasts, natural micobiota

Abstract

Serrano Artisanal Cheese is a native product from the South region of Brazil, produced by family labor from raw milk, which seeks to obtain its geographical indication. Many of the characteristics that particularize the types of cheese are given by its natural mycobiota. The objective of this study was to determine the fungal species present in 20 samples of Serrano Artisanal Cheese from four ripening periods (14, 21, 28, and 35 days), produced in October 2017, in Santa Catarina. Identification of molds was made by identification keys and yeasts by MALDI-TOF. The molds were isolated in 28 of the 80 samples and with various species, some being attributed to contamination. On the other hand, yeasts were detected in all samples, with some genera being more frequent, specially Kluyveromyces lactis, present in 27 samples, and some species of Candida spp. The identified species have already been isolated in other Brazilian artisanal cheeses produced in places with similar climate and relief to that of Serrano Artisanal Cheese.

Downloads

Download data is not yet available.

References

BERESFORD TP et al. 2001. Recent advances in cheese microbiology. International Dairy Journal 11: 259-274.

BORELLI BM et al. 2006. Yeast populations associated with the artisanal cheese produced in the region of Serra da Canastra, Brazil. World Journal of Microbiology and Biotechnology 22: 1115-1119.

CARDOSO VM et al. 2015. The influence of seasons and ripening time on yeast communities of a traditional Brazilian cheese. Food Research International 69: 331-340.

CÓRDOVA UA et al. 2010. Queijo artesanal serrano: séculos de travessia de mares, serras e vales: a história nos campos da Serra Catarinense. Florianópolis: Epagri. 43p. (Documentos 234).

CÓRDOVA UA et al. 2011. O queijo artesanal serrano nos campos do Planalto das Araucárias Catarinense. Florianópolis: Epagri. 124p.

ERDOGAN A et al. 2003. Isolation of moulds capable of producing mycotoxins from blue mouldy Tulum cheeses produced in Turkey. International Journal of Food Microbiology 85: 83–85.

HAYALOGLU AA & KIRBAG S. 2007. Microbial quality and presence of moulds in Kuflu cheese. International Journal of Food Microbiology 115: 376–380.

ITULAIN M et al. 1996. Estudio de los quesos com denominacion de origen Roncal e Idiazabal elaborados en Navarra. Alimentaria: Revista de tecnología e higiene de los alimentos 274: 69-72.

JAY JM. 2005. Microbiologia de Alimentos. 6.ed. Porto Alegre: Artmed. 712p.

JODRAL M et al. 1993. Mycoflora and toxigenic Aspergillus flavus in Spanish milk. International Journal of Food Microbiology 18: 171-174.

JOHNSON EA & ECHAVARRI-ERASUN C. 2011. Yeast Biotechnology. In: BOEKHOUT CPKWF (Ed). The Yeasts. 5.ed. Londres: Elsevier. p. 21-44.

KORUKLUOGLU M et al. 2005. Mycoflora of some cheese samples in Bursa, Turkey. Indian Veterinary Journal 82: 340–341.

KURE CF et al. 2004. Mould contamination in production of semi-hard cheese. International Journal of Food Microbiology 93: 41–49.

LAVOIE K et al. 2012. Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec. Dairy Science & Tecnology 92: 455-468.

LIMA CDLC et al. 2009. Bactérias do ácido láctico e leveduras associadas com o queijo-de-minas artesanal produzido na região da Serra do Salitre, Minas Gerais. Arquivo Brasileiro de Medicina Veterinária e Zootecnia 61: 266-272.

MARCELLINO N & BENSON DR. 1992. Scanning electron and light microscopic study of microbial succession on Bethlehem St. Nectaire cheese. Applied Environmental Microbiology 58: 3448–3454.

NAGY E et al. 2009. Species identification of clinical isolates of Bacteroides by matrixassisted laser-desorption/ionization time-of-flight mass spectrometry. Clinical Microbiology and Infection 15: 796–802.

NOBREGA JE. 2007. Caracterização do fermento endógeno utilizado na fabricação do queijo Canastra no município de Medeiros, Minas Gerais, com ênfase em leveduras. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos). Viçosa: UFV. 82p.

PEREIRA BP et al. 2014. Implicações do processo produtivo na qualidade do Queijo Artesanal Serrano. Revista Eletrônica em Gestão, Educação e Tecnologia Ambiental 18: 116-126.

PIRISI A et al. 2011. Sheep's and goat's dairy products in Italy: Technological, chemical, microbiological, and sensory aspects. Small Ruminant Research 101: 102-112.

PITT JL & HOCKING AD. 2009. Fungi and food spoilage. 3.ed. Londres: Blackie Academic & Professional. 593p.

ROOSTITA R & FLEET GH. 1996. The occurrence and growth of yeasts in Camembert and Blue-veined cheeses. International Journal of Food Microbiology 28: 393–404.

SANTA CATARINA. 2016. Lei n° 17003, de 1 de setembro de 2016. Dispõe sobre a produção e comercialização do Queijo Artesanal Serrano, no Estado de Santa Catarina.

SILVA N et al. 2010. Manual de métodos de análise microbiológica de alimento e água. São Paulo: Varela. 535p.

SILVESTRE JUNIOR AM et al. 2010. Trichosporon species isolated from the perigenital region, urine and catheters of a Brazilian population. Brazilian Journal of Microbiology 41: 628-634.

SØRENSEN LM et al. 2011. Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model. International Dairy Journal 21: 970-978.

TANIWAKI MH & VAN DENDER AGF. 1992. Occurrence of Toxigenic Molds in Brazilian Cheese. Journal of Food Protection 55: 187-191.

Downloads

Published

2019-12-12

How to Cite

PEREIRA, Marcella Nunes; SILVA, Juliana Regina da; FREIRE, Ítala Sabrina Fernandes; ESCATOLIN, Lívia Colletti; TALLAMINI, Stéfano Caon. Mycobiota of Serrano Artisanal Cheese produced in Santa Catarina, Brazil. Revista de Ciências Agroveterinárias, Lages, v. 18, n. 4, p. 536–542, 2019. DOI: 10.5965/223811711832019536. Disponível em: https://periodicos.udesc.br/index.php/agroveterinaria/article/view/12658. Acesso em: 4 nov. 2024.

Issue

Vol. 18 No. 4 (2019)

Section

Research Note - Multisections and Related Areas

License

Copyright (c) 2019 Revista de Ciências Agroveterinárias (Journal of Agroveterinary Sciences)

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Authors publishing in this journal are in agreement with the following terms:

a) Authors maintain the copyrights and concede to the journal the copyright for the first publication, according to Creative Commons Attribution Licence.

b) Authors have the authority to assume additional contracts with the content of the manuscript.

c) Authors may supply and distribute the manuscript published by this journal.