Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/20182
Tipo: Artigo
Título: Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05
Autor(es): Perin, Luana Martins
Bello, Barbara Dal
Belviso, Simona
Zeppa, Giuseppe
Carvalho, Antônio Fernandes de
Cocolin, Luca
Nero, Luís Augusto
Abstract: Minas cheese is a popular dairy product in Brazil that is traditionally produced using raw or pasteurized cow milk. This study proposed an alternative production of Minas cheese using raw goat milk added of a nisin producer Lactococcus lactis subsp. lactis GLc05. An in situ investigation was carried on to evaluate the interactions between the L. lactis subsp. lactis GLc05 and the autochthonous microbiota of a Minas cheese during the ripening; production of biogenic amines (BA) was assessed as a safety aspect. Minas cheese was produced in two treatments (A, by adding L. lactis subsp. lactis GLc05, and B, without adding this strain), in three independent repetitions (R1, R2, and R3). Culture dependent (direct plating) and independent (rep-PCR and PCR-DGGE) methods were employed to characterize the microbiota and to assess the possible interferences caused by L. lactis subsp. lactis GLc05. BA amounts were measured using HPLC. A significant decrease in coagulase-positive cocci was observed in the cheeses produced by adding L. lactis subsp. lactis GLc05 (cheese A). The rep-PCR and PCR-DGGE highlighted the differences in the microbiota of both cheeses, separating them into two different clusters. Lactococcus sp. was found as the main microorganism in both cheeses, and the microbiota of cheese A presented a higher number of species. High concentrations of tyramine were found in both cheeses and, at specific ripening times, the BA amounts in cheese B were significantly higher than in cheese A (p < 0.05). The interaction of nisin producer L. lactis subsp. lactis GLc05 was demonstrated in situ, by demonstration of its influence in the complex microbiota naturally present in a raw goat milk cheese and by controlling the growth of coagulase-positive cocci. L. lactis subsp. lactis GLc05 influenced also the production of BA determining their amounts in the cheeses were maintained at acceptable levels for human consumption.
Palavras-chave: Minas cheese
Raw goat milk
Microbial ecology
PCR-DGGE
Rep-PCR
Biogenic amines
Editor: International Journal of Food Microbiology
Tipo de Acesso: Elsevier B.V.
URI: http://dx.doi.org/10.1016/j.ijfoodmicro.2015.08.006
http://www.locus.ufv.br/handle/123456789/20182
Data do documento: 2-Dez-2015
Aparece nas coleções:Artigos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
artigo.pdf
  Until 2100-12-31
texto completo5,07 MBAdobe PDFVisualizar/Abrir ACESSO RESTRITO


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.