Identificação de leveduras e fungos filamentosos da microbiota terroir de queijos artesanais produzidos na Serra da Canastra

Abstract

The microbiota of artisan cheeses is directly influenced by environmental factors of the place of origin, such as climate, soil and relief, for this reason artisan cheeses are recognized as well as their economic importance in many countries, including Brazil. The State of Minas Gerais is the largest producer of Artisan Minas Cheese in Brazil. In the Sierra de la Canastra - MG, they produce Artisanal Minas Cheese and because it is made with raw milk and natural whey cultures "pingo", unique cheeses are produced due to their endogenous microbiota. This microbiota of terroir varies from one farm to another, since they are made by the families of that region. The objective of this work was to identify yeasts and filamentous fungi from the terroir microbiota of the rind and interior of artisanal cheeses produced in the Sierra de la Canastra, as well as to evaluate their physicochemical characteristics. The samples were taken in sterile bags to the Food Science Mycology Laboratory, to identify the yeasts, the MALDITOF MS proteomic profile analysis was used. The yeasts for both the shell and the interior were Kluyveromyces lactis, Trichosporon coremiiformes, Candida catenulata, Kodamaea ohmari, the species identified only in the shell were Trichosporon japonicum, Torulaspora del bruekii and Candida intermediate, and in the interior a greater diversity was identified, Rhodotorula mucilagenosis, Candida lucitaniae, candida parapsilosis, Lactobacillus brevis and Trichosporon asahii. The isolated fungi for the shell and interior were found Clodosporium cladosporoides (herbalum) Clodosporium sphaerospermum, Geotrichum Candidu, fusarium solani, Geotrichum sp. and Clodosporium cladosporoides complex. The filamentous fungi that predominated in the shell, Odiodendron Griseum, Fusarium verticillioides and Fusarium oxysporum. Inside, Penicillium sp. and Rhizopus oryzae. In the physicochemical parameters, the pH of the shell was the only one that did not present a statistically significant difference. In this study it was possible to know the yeasts and filamentous fungi present in the different samples of the QMA, showing the importance they have in the organoleptic characteristics such as the flavor since they are unique cheeses from each farm and being of support for producers and producers. people who consume.