Influence of altitute on lactic acid bacteria population of minas artisanal cheese from Serra da Canastra

被引：23

作者：

Resende, M. F. S. ^{[1
]}

Costa, H. H. S. ^{[1
]}

Andrade, E. H. P. ^{[1
]}

Acurcio, L. B. ^{[1
]}

Drummond, A. F. ^{[1
]}

Cunha, A. F. ^{[1
]}

Nunes, A. C. ^{[2
]}

Moreira, J. L. S. ^{[2
]}

Penna, C. F. A. M. ^{[1
]}

Souza, M. R. ^{[1
]}

机构：

[1] Univ Fed Minas Gerais, EV, Belo Horizonte, MG, Brazil

[2] Univ Fed Minas Gerais, Inst Ciencias Biol, Belo Horizonte, MG, Brazil

来源：

ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA | 2011年 / 63卷 / 06期

关键词：

cheese; altitude; lactic acid bacteria; 16S-23S rDNA; MICROBIOLOGICAL CHARACTERIZATION; RIBOSOMAL-RNA; IDENTIFICATION; REGION; MILK;

D O I：

10.1590/S0102-09352011000600039

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

Samples of minas artisanal cheese were collected in 18 small-scale producer properties located in the rural region of Serra da Canastra, Minas Gerais state, aiming to evaluate the influence of three altitudes, from 600 to 900m, 900 to 1000m, and higher than 1000m, on the lactic acid bacteria ( LAB) population. High populations of LAB were observed in the cheese samples, mainly in the lowest altitude. Lactobacillus rhamnosus, Lactobacillus casei, and Lactobacillus plantarum were the major LAB isolated from the cheese samples and identified according to PCR ARDRA 16S-23S rDNA. Enterococcus spp., Lactococcus spp., and other species of Lactobacillus genus were also found. It is suggested that these microorganisms are adapted to the production environment of the minas artisanal cheese which result in the unique sensorial properties of the product.

引用

页码：1567 / 1573

页数：7

共 50 条

[41] A new species of Mesosetum (Poaceae: Paspaleae: Arthropogoninae) with a winged rachis from Serra da Canastra, Minas Gerais, Brazil
De Oliveira, Regina Celia
Dorneles Welker, Cassiano A.
Fieker, Carolline Zatta
Filgueiras, Tarciso S.
Dos Santos Sousa, Mayco W.
PHYTOTAXA, 2019, 404 (04) : 155 - 162
[42] A new species of Vriesea Lindl. (Bromeliaceae, Tillandsioideae) from serra da Canastra, Minas Gerais State, Brazil
Versieux, Leonardo M.
Lapa Wanderley, Maria das Gracas
ACTA BOTANICA BRASILICA, 2008, 22 (01) : 71 - 74
[43] Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi -hard cheese
Gonzales-Barron, Ursula
Campagnollo, Fernanda B.
Schaffner, Donald W.
Sant'Ana, Anderson S.
Cadavez, Vasco A. P.
FOOD MICROBIOLOGY, 2020, 91
[44] A new species of the Scinax catharinae group (Anura, Hylidae) from Serra da Canastra, southwestern state of Minas Gerais, Brazil
Calijorne LourencO, Ana Carolina
Gomes De Carvalho, Andre Luiz
Baeta, Delio
Pezzuti, Tiago Leite
Leite, Felipe Sa Fortes
ZOOTAXA, 2013, 3613 (06) : 573 - 588
[45] Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese
Domingos-Lopes, M. F. P.
Stanton, C.
Ross, P. R.
Dapkevicius, M. L. E.
Silva, C. C. G.
FOOD MICROBIOLOGY, 2017, 63 : 178 - 190
[46] Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties
Albayrak, Cisem Bulut
Duran, Mustafa
LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 150
[47] Fungal and bacterial diversity present on the rind and core of Natural Bloomy Rind Artisanal Minas Cheese from the Canastra region, Brazil
Aragao, Michele de Oliveira Paiva
Lima, Fabiana Regina
Passamani, Fabiana Reinis Franca
Santos, Miriam Aparecida de Aguilar
Rezende, Jaqueline de Paula
Batista, Luis Roberto
FOOD RESEARCH INTERNATIONAL, 2025, 202
[48] Two new Pleroma species and an updated key: Melastomateae from the Serra da Canastra National Park, Minas Gerais, Brazil
Romero, Rosana
Silva, Rodrigo Pereira
Guimaraes, Paulo Jose Fernandes
PHYTOKEYS, 2024, (247) : 11 - 27
[49] Phylogenetic distribution of the bacteriocin repertoire of lactic acid bacteria species associated with artisanal cheese
Pardini Gontijo, Marco Tulio
Silva, Jackson de Sousa
Pereira Vidigal, Pedro Marcus
Prado Martin, Jose Guilherme
FOOD RESEARCH INTERNATIONAL, 2020, 128
[50] Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese
Dagdemir, Elif
Ozdemir, Salih
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2008, 61 (02) : 133 - 140

← 1 2 3 4 5 →