Microbiological quality and cultivable bacterial community of fresh and ripened Minas cheeses made from raw and pasteurised milk

被引：8
|
作者：
Silva, Cintia B. [1 ,2 ]
Ferreira, Leticia M. [2 ]
Lima, Adriene R. [2 ]
Araujo, Katia G. L. [2 ]
Souza, Rossiane M. [3 ]
Fonseca, Ana Beatriz M. [4 ]
Gonzalez, Alice G. M. [2 ]
机构：
[1] Fundacao Oswaldo Cruz, Food Hlth & Environm Ctr, Rio De Janeiro, Brazil
[2] Fed Fluminense Univ, Fac Pharm, Dept Bromatol, Niteroi, Brazil
[3] Agr Res Corp State Rio de Janeiro, State Res Ctr Anim Hlth, Niteroi, Brazil
[4] Fed Fluminense Univ, Inst Math & Stat, Dept Stat, Niteroi, Brazil
来源：
INTERNATIONAL DAIRY JOURNAL | 2023年 / 143卷
关键词：
ESCHERICHIA-COLI; IDENTIFICATION; PROFILE;
D O I：
10.1016/j.idairyj.2023.105662
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The microbiological and physicochemical characteristics of 56 samples of Brazilian fresh (Minas frescal cheese, MFC) and ripened (Minas padrao cheese, MPC; Minas artisanal cheese, MAC) cheeses produced from pasteurised (MFC and MPC) or raw milk (MAC) were evaluated. Significant differences were observed between samples, with a positive emphasis on microbiological quality for MPC. MALDI-TOF MS identified a diverse bacterial community from the 808 colonies isolated from different culture media. Staphylococcus aureus (34.32%) and Escherichia coli (35.59%) were the most isolated species. The eae gene, which confers virulence on E. coli strains, was observed in 23 samples (41.07%), and in 21.05%, 27.78%, and 73.68% of MFC, MPC and MAC samples, respectively. There was no correlation between the evaluated indicators and the presence of eae-positive cheese samples. The choice of the ideal microbiological indicator must be specific, considering the physicochemical characteristics and the raw milk of the different types of cheese. (c) 2023 Elsevier Ltd. All rights reserved.
引用
收藏
页数：8
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