Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/50374
Title: Caracterização microbiológica do queijo minas artesanal da canastra como ferramenta para definição da microbiota terroir
Other Titles: Microbiological characterization of minas artisanal cheese as a tool for terroir microbiota definition
Authors: Batista, Luís Roberto
Boari, Cleube Andrade
Rezende, Jaqueline de Paula
Keywords: Queijos brasileiros
Queijo Minas artesanal - Microbiota
Bactérias ácido láticas
Diversidade microbiológica
Queijo - Microbiologia
Brazilian cheeses
Artisanal Minas cheese - Microbiota
Lactic acid bacteria
Microbiological diversity
Microbiological diversity
Cheese - Microbiology
Issue Date: 28-Jun-2022
Publisher: Universidade Federal de Lavras
Citation: GUIMARÃES, J. P. M. Caracterização microbiológica do queijo minas artesanal da canastra como ferramenta para definição da microbiota terroir. 2022. 48 p. Dissertação (Mestrado em Ciência dos Alimentos) – Universidade Federal de Lavras, Lavras, 2022.
Abstract: Producers of Minas Artisanal Cheese from the Canastra Region are interested in understanding the microbiota of this product. Such knowledge can even help to elaborate legislation and to obtain the Geographical Indication seal. Amplicon sequencing of the 16S rRNA gene (bacteria) and ITS region (fungi) were used in this study to characterize the microbiota present in Minas artisanal cheese from the Canastra region due to the influence that environmental factors and production sites have on the sensory characteristics of this product. Results of bacterial analyzes revealed that the phylum Firmicutes was predominant, represented by the genera Streptococcus, Lactococcus, Lactobacillus, and Leuconostoc. This fact shows that lactic acid bacteria prevailed in bacterial populations in all samples. When it comes to the fungal analyzes, most of the detected fungi belonged to the phylum Ascomycota, represented by the genera Dipodascus, Ditutina, Deboryomyces, and Trichosporon. The most abundant species were Geotrichum candidum, Candida catenulata, and Debaryomyces prosopidis. Diversity analyzes indicated a notable variation in the microbiota of Minas artisanal cheese from Canastra among farms, which demonstrates an existing difference between the practices used by the cheesemakers and reinforces that the factors previously mentioned really affect the products.
URI: http://repositorio.ufla.br/jspui/handle/1/50374
Appears in Collections:Ciência dos Alimentos - Mestrado (Dissertações)



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