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José Machado de Abreu D, Pereira F, Sérgio Lorenço M, Juliana Martinez S, Nara Batista N, Elena Nunes Carvalho E, Freitas Schwan R, Hilsdorf Piccoli R. Microbial trace based on PCR-DGGE to evaluate the ripening stage of minas artisanal cheeses from the Canastra microregion produced by different dairies. Food Res Int 2024; 190:114597. [PMID: 38945613 DOI: 10.1016/j.foodres.2024.114597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 06/01/2024] [Accepted: 06/01/2024] [Indexed: 07/02/2024]
Abstract
The Minas artisanal cheese from the Serra da Canastra (MAC-CM) microregion is a traditional product due to its production and ripening process. Artisanal chesses manufactured with raw cow's milk and endogenous dairy starters ("also known as pingo") have distinctive flavors and other sensory characteristics because of the unknown microbiota. The aim of this study was to evaluate the microbiota during 30 days of ripening, the physicochemical changes, and their relation in MACs produced in two different microregions located in the Serra da Canastra microregion through culture-dependent and culture-independent methods. The MACs were collected in the cities of Bambuí (MAC-CMB) and Tapiraí (MAC-CMT) in the Canastra microregion (n = 21). Cheeses uniqueness was demonstrated with the multivariate analysis that joined the microbiota and physicochemical characteristics, mainly to the proteolysis process, in which the MAC-CMT showed deeper proteolysis (DI -T0:14.18; T30: 13.95), while the MAC-CMB reached only a primary level (EI -T0:24.23; T30: 31.10). Abiotic factors were responsible for the differences in microbial diversity between the cheese farms. Different microbial groups: the prokaryotes, like Corynebacterium variabile, Lactococcus lactis, and Staphylococcus saprophyticus; and the eukaryotes, like Kluyveromyces lactis and Diutina catenulata dominated ripening over time. The microbial community and proteolysis were responsible for the predominance of volatile groups, with alcohols predominating in MAC-CMB and free fatty acids/acids and esters in MAC-CMT.
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Affiliation(s)
| | - Fernanda Pereira
- School of Agricultural Sciences of Lavras, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Mario Sérgio Lorenço
- School of Agricultural Sciences of Lavras, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Silvia Juliana Martinez
- Institute of Natural Sciences, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Nádia Nara Batista
- Institute of Natural Sciences, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | | | - Rosane Freitas Schwan
- Institute of Natural Sciences, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Roberta Hilsdorf Piccoli
- School of Agricultural Sciences of Lavras, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
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2
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Caldeira LA, Valente GLC, Barbosa CD, Braga DE, Monção FP, Fonseca LM, Souza MR, Gloria MBA. Profile of lactic acid bacteria (MALDI-TOF-MS) and physico-chemical and microbiological characteristics of the raw milk and fresh artisanal cheese from Serra Geral, Minas Gerais, Brazil. Food Res Int 2024; 176:113831. [PMID: 38163729 DOI: 10.1016/j.foodres.2023.113831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 11/30/2023] [Accepted: 12/05/2023] [Indexed: 01/03/2024]
Abstract
Artisanal cheese from Serra Geral, Minas Gerais, Brazil, stands out for its cultural asset and socio-economic relevance. However, standards of identity and quality and the peculiar terroir associated with the edaphoclimatic conditions have not been established. Therefore, the production flow diagram and the physico-chemical and microbiological quality of the raw milk, pingo (natural starter culture), production benches, water and fresh cheese were investigated for the first time. In addition, lactic acid bacteria (LAB) from cheese and its production environment were identified by MALDI-TOF. For that, 12 cheese making facilities were selected. The raw milk and pingo showed adequate physico-chemical characteristics for cheesemaking; however, high microbial counts were found. In the water, total and thermotolerant coliforms were also identified. The fresh cheeses were classified as 'high moisture and fat' and 'soft mass'. Most physico-chemical parameters were satisfactory; however, there were high counts of total coliforms, Staphylococcus spp. and coagulase-positive staphylococci. There were high counts of LAB in the raw milk, pingo, bench surface and fresh cheese. A total of 84 microbial biotypes from MRS agar were isolated. Lactococcus lactis was the predominant LAB, followed by Lactococcus garvieae. Leuconostoc mesenteroides (benches), Leuconostoc pseudomesenteroides (fresh cheese), and Enterococcus faecium (pingo) were identified sporadically. These results indicate the risks to public health associated with the consumption of the fresh cheese, and measures to improve its safety are needed.
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Affiliation(s)
- Luciana A Caldeira
- Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, 31.270-901, Brasil; Departamento de Ciências Agrárias, Universidade Estadual de Montes Claros, Janaúba, Minas Gerais, 39.448-524, Brasil.
| | - Gustavo L C Valente
- Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, 31.270-901, Brasil
| | - Cosme D Barbosa
- Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, 31.270-901, Brasil
| | - Douglas E Braga
- Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, 31.270-901, Brasil
| | - Flavio P Monção
- Departamento de Ciências Agrárias, Universidade Estadual de Montes Claros, Janaúba, Minas Gerais, 39.448-524, Brasil
| | - Leorges M Fonseca
- Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, 31.270-901, Brasil
| | - Marcelo R Souza
- Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, 31.270-901, Brasil
| | - Maria Beatriz A Gloria
- Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, 31.270-901, Brasil; Laboratórios de Controle de Qualidade - LCQ, Departamento de Produtos Farmacêuticos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte, Minas Gerais, 31.270-901, Brasil.
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3
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Bettera L, Levante A, Bancalari E, Bottari B, Gatti M. Lactic acid bacteria in cow raw milk for cheese production: Which and how many? Front Microbiol 2023; 13:1092224. [PMID: 36713157 PMCID: PMC9878191 DOI: 10.3389/fmicb.2022.1092224] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Accepted: 12/28/2022] [Indexed: 01/15/2023] Open
Abstract
Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor formation. NSLAB originate from the farm and dairy environment, becoming natural contaminants of raw milk where they are present in very low concentrations. Afterward, throughout the different cheesemaking processes, they withstand chemical and physical stresses becoming dominant in ripened cheeses. However, despite a great body of knowledge is available in the literature about NSLAB effect on cheese ripening, the investigations regarding their presence and abundance in raw milk are still poor. With the aim to answer the initial question: "which and how many LAB are present in cow raw milk used for cheese production?," this review has been divided in two main parts. The first one gives an overview of LAB presence in the complex microbiota of raw milk through the meta-analysis of recent taxonomic studies. In the second part, we present a collection of data about LAB quantification in raw milk by culture-dependent analysis, retrieved through a systematic review. Essentially, the revision of data obtained by plate counts on selective agar media showed an average higher concentration of coccoid LAB than lactobacilli, which was found to be consistent with meta-taxonomic analysis. The advantages of the impedometric technique applied to the quantification of LAB in raw milk were also briefly discussed with a focus on the statistical significance of the obtainable data. Furthermore, this approach was also found to be more accurate in highlighting that microorganisms other than LAB are the major component of raw milk. Nevertheless, the variability of the results observed in the studies based on the same counting methodology, highlights that different sampling methods, as well as the "history" of milk before analysis, are variables of great importance that need to be considered in raw milk analysis.
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Leandro GR, de Souza OF, de Medeiros TKF, de Oliveira JPF, de Medeiros RS, de Albuquerque PBS, de Souza MP. Quality and safety of the Coalho cheese using a new edible coating based on the Ziziphus joazeiro fruit pulp. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100089] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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5
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Penna ALB, Gigante ML, Todorov SD. Artisanal Brazilian Cheeses-History, Marketing, Technological and Microbiological Aspects. Foods 2021; 10:foods10071562. [PMID: 34359432 PMCID: PMC8307891 DOI: 10.3390/foods10071562] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 07/01/2021] [Accepted: 07/02/2021] [Indexed: 01/27/2023] Open
Abstract
This review focused on the historical, marketing, technological, and microbiological characteristics of artisanal Brazilian cheese. Brazilian cheese production was introduced and developed from the influence of immigrants considering the combination of climate, races of the animals, quality and specificity of milk, technological cheese-making processes and environmental microbiology, among other factors. It resulted in cheese products with specific physicochemical, microbiological, and sensory quality, which represent the heritage and identities of the different Brazilian regions. The production of artisanal cheese increased in many Brazilian regions, mainly in the southeast, especially due to the traditional production and innovative development of new varieties of cheese. The microbiological quality and safety of raw-milk artisanal cheese continues to be a concern and many studies have been focusing on this matter. Special attention needs to be given to the cheeses produced by raw milk, since numerous reports raised concerns related to their microbiological safety. This fact requires attention and the implementation of strict hygiene practices on the production and commercialization, besides appropriate governmental regulations and control. However, more studies on the relationship between technological processes and microbiological properties, which results in a superior culinary quality and safety of artisanal Brazilian cheeses, are needed.
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Affiliation(s)
- Ana Lucia Barretto Penna
- Department of Food Engineering and Technology, São Paulo State University—UNESP, São José do Rio Preto 15054-000, Brazil;
| | - Mirna Lucia Gigante
- Department of Food Technology, State University of Campinas, UNICAMP, Campinas 13083-862, Brazil;
| | - Svetoslav Dimitrov Todorov
- Department of Food Science and Experimental Nutrition, São Paulo University—USP, São Paulo 05508-000, Brazil
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk 37554, Korea
- Correspondence: ; Tel.: +82-10-3490-3152
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6
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Different types of packaging influence sensory profile of Canastra artisanal cheese. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100673] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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Esen Y, Çetin B. Bacterial and yeast microbial diversity of the ripened traditional middle east surk cheese. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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8
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Abstract
This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.
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9
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Correlation between the quality and microbial community of natural-type and artificial-type Yongchuan Douchi. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110788] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Mayo B, Rodríguez J, Vázquez L, Flórez AB. Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety. Foods 2021; 10:602. [PMID: 33809159 PMCID: PMC8000492 DOI: 10.3390/foods10030602] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Accepted: 03/09/2021] [Indexed: 12/26/2022] Open
Abstract
The cheese microbiota comprises a consortium of prokaryotic, eukaryotic and viral populations, among which lactic acid bacteria (LAB) are majority components with a prominent role during manufacturing and ripening. The assortment, numbers and proportions of LAB and other microbial biotypes making up the microbiota of cheese are affected by a range of biotic and abiotic factors. Cooperative and competitive interactions between distinct members of the microbiota may occur, with rheological, organoleptic and safety implications for ripened cheese. However, the mechanistic details of these interactions, and their functional consequences, are largely unknown. Acquiring such knowledge is important if we are to predict when fermentations will be successful and understand the causes of technological failures. The experimental use of "synthetic" microbial communities might help throw light on the dynamics of different cheese microbiota components and the interplay between them. Although synthetic communities cannot reproduce entirely the natural microbial diversity in cheese, they could help reveal basic principles governing the interactions between microbial types and perhaps allow multi-species microbial communities to be developed as functional starters. By occupying the whole ecosystem taxonomically and functionally, microbiota-based cultures might be expected to be more resilient and efficient than conventional starters in the development of unique sensorial properties.
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Affiliation(s)
- Baltasar Mayo
- Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Spain; (J.R.); (L.V.); (A.B.F.)
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11
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Campos GZ, Lacorte GA, Jurkiewicz C, Hoffmann C, Landgraf M, Gombossy de Melo Franco BD, Pinto UM. Microbiological characteristics of canastra cheese during manufacturing and ripening. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107598] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Microbiological quality and safety of Brazilian artisanal cheeses. Braz J Microbiol 2021; 52:393-409. [PMID: 33394458 DOI: 10.1007/s42770-020-00416-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Accepted: 12/18/2020] [Indexed: 10/22/2022] Open
Abstract
The establishment of norms that regulates the production and trade of Brazilian Artisanal Cheeses (BAC) has been stimulating many small farmers for this activity. The predominance of lactic acid bacteria (LAB) is a typical characteristic of BAC, which confers desirable attributes to artisanal cheeses. However, these products can be contaminated by other microbial groups, including those that indicate hygienic failures during production and may cause spoilage, or even microorganisms that pose risks to consumers' health. A systematic review of the literature published from January 1996 to November 2020 was carried out to identify scientific data about production characteristics and microbiological aspects of BAC, with a major focus on quality and safety status of these traditional products. Studies that fulfilled the inclusion criteria indicated that artisanal chesses produced in Brazil still do not satisfactorily meet the microbiological criteria established by the national laws, mainly due to the high counts of coagulase-positive Staphylococcus and coliforms. Despite low prevalence, pathogens such as Salmonella and Listeria monocytogenes were isolated in some BAC. This review contributed to better understanding microbiological aspects of BAC, the data compiled by the authors highlight the need to improve hygiene practices along the production chain of these traditional cheeses.
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Camargo AC, Costa EA, Fusieger A, Freitas RD, Nero LA, Carvalho AFD. Microbial shifts through the ripening of the "Entre Serras" Minas artisanal cheese monitored by high-throughput sequencing. Food Res Int 2020; 139:109803. [PMID: 33509447 DOI: 10.1016/j.foodres.2020.109803] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 09/23/2020] [Accepted: 10/10/2020] [Indexed: 11/16/2022]
Abstract
Minas Gerais is a Brazilian state known as the largest cheese producer in Brazil. Minas Artisanal Cheese (MAC) is produced in different regions of this Brazilian state using raw cow milk to which a natural starter culture ("pingo") is added. "Entre Serras" is one of these regions, in which the MAC production had decreased (even stopped) for decades until recently, when artisanal cheeses production has been resurrected. Here, we aimed to gain insights on the bacterial diversity of "Entre Serras" MAC. 16S rRNA gene amplicon sequencing was used to assess the bacterial community in cheeses produced by four farms (A, B, C, and D) over 60 days of ripening. Overall, Lactococcus lactis was the predominant species found, regardless of the producer/farm. Enterococcus, Streptococcus, Lactobacillus and Leuconostoc genera were also prevalent in the samples microbiota and their levels varied according to the producer/farm. Cheeses produced by Farms A and B presented high contaminant levels (mainly Enterobacteriaceae and S. aureus), which may be attributed to poor hygiene during cheese production and/or herd health management. Chao1 indices varied significantly when the estimated species richness values of the producers/farms were compared (p < 0.05). A principal coordinate analysis also revealed distinct microbial communities for some farms (p < 0.001). However, no statistical significance was identified when samples were grouped by ripening time. Core microbiota analysis indicated that "Entre Serras" MAC microbiota includes not only LAB, but also spoilage and potentially pathogenic bacteria. We provide the first insights on the bacterial diversity of "Entre Serras" MAC, helping the understanding of the inter-regional microbiological diversity of the samples.
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Affiliation(s)
- Anderson Carlos Camargo
- Inovaleite - Laboratório de Pesquisa em Leite e Derivados, Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Viçosa 36570 900, MG, Brazil
| | - Edite Andrade Costa
- Inovaleite - Laboratório de Pesquisa em Leite e Derivados, Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Viçosa 36570 900, MG, Brazil
| | - Andressa Fusieger
- Inovaleite - Laboratório de Pesquisa em Leite e Derivados, Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Viçosa 36570 900, MG, Brazil
| | - Rosângela de Freitas
- Inovaleite - Laboratório de Pesquisa em Leite e Derivados, Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Viçosa 36570 900, MG, Brazil
| | - Luís Augusto Nero
- InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Departamento de Veterinária, Viçosa 36570 900, MG, Brazil.
| | - Antônio Fernandes de Carvalho
- Inovaleite - Laboratório de Pesquisa em Leite e Derivados, Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Viçosa 36570 900, MG, Brazil.
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Araújo J, Camargo A, Carvalho A, Nero L. Uma análise histórico-crítica sobre o desenvolvimento das normas brasileiras relacionadas a queijos artesanais. ARQ BRAS MED VET ZOO 2020. [DOI: 10.1590/1678-4162-11766] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
RESUMO Diferentes tipos de queijos artesanais são produzidos, comercializados e consumidos no Brasil, o que impulsiona o constante desenvolvimento de normas por órgãos oficiais, como o Mapa. A criação do Suasa e do Sisbi-POA foi fundamental para esse setor, por permitir um sistema de equivalência na fiscalização e por ampliar a distribuição. Ainda, o Mapa passou a permitir que queijos artesanais produzidos com leite cru pudessem ser maturados em um período inferior a 60 dias, desde que comprovada sua inocuidade. A redução do tempo de maturação é um tema controverso e polêmico, já que não há critérios específicos que estudos científicos devem contemplar, o que permite múltiplas interpretações de dados. Com a criação e a regulamentação do selo Arte, a fiscalização dos produtos artesanais foi designada aos órgãos de agricultura, pecuária e de saúde pública, em complementação à atribuição já prevista pelo Mapa e pelo Sisbi-POA. Ainda, o selo Arte atribui aos órgãos de inspeção uma função orientadora, atividade que deveria ser prioritariamente executada por agências de extensão e associações. As normas que balizam a produção e comercialização de produtos artesanais devem ser frequentemente atualizadas, devido aos constantes avanços científicos na área e para assegurar a oferta de produtos com qualidade e inócuos aos consumidores.
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Affiliation(s)
| | | | | | - L.A. Nero
- Universidade Federal de Viçosa, Brazil
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15
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Terzić-Vidojević A, Veljović K, Tolinački M, Živković M, Lukić J, Lozo J, Fira Đ, Jovčić B, Strahinić I, Begović J, Popović N, Miljković M, Kojić M, Topisirović L, Golić N. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. Food Res Int 2020; 136:109494. [PMID: 32846575 DOI: 10.1016/j.foodres.2020.109494] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 02/07/2023]
Abstract
The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and characterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food.
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Affiliation(s)
- Amarela Terzić-Vidojević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
| | - Katarina Veljović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Maja Tolinački
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milica Živković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jovanka Lukić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Lozo
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Đorđe Fira
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Branko Jovčić
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Ivana Strahinić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Begović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nikola Popović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Marija Miljković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milan Kojić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Ljubiša Topisirović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nataša Golić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
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Kamimura BA, Cabral L, Noronha MF, Baptista RC, Nascimento HM, Sant'Ana AS. Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms. Food Microbiol 2020; 89:103453. [PMID: 32138999 DOI: 10.1016/j.fm.2020.103453] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 11/17/2019] [Accepted: 02/03/2020] [Indexed: 01/28/2023]
Abstract
In this work, the amplicon sequencing of the 16 S rRNA gene was employed to investigate the bacterial diversity in ingredients, processing environment, and ripened cheeses collected from three farms producing Serra da Canastra artisanal cheese. The data obtained indicated a remarkable variability in the bacteria consortia of the milk, whey, and environmental samples collected in farms 1, 2, and 3, despite their location in the same city. On the other hand, the starter culture and final product (ripened cheese) presented more constant and similar microbiota no matter the farm. The findings suggest that Streptococcus and Lactococcus have competitive advantages throughout Serra da Canastra cheese-making/ripening, which is crucial for their high relative abundance in the final products. An exploratory assessment based on sequencing data available in the literature showed that the Serra da Canastra cheeses sequences clustered with specific cheese varieties that are also made from raw milk but ripened for very different periods. The findings of this study highlight that despite the variability of milk and whey microbiota among the three farms, the starter culture ("pingo") has strong relevance in shaping the microbiota of the final product.
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Affiliation(s)
- Bruna A Kamimura
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Lucélia Cabral
- Center for Research in Energy and Materials (CNPEM), Campinas, SP, Brazil; Institute of Biology, University of Campinas, Campinas, SP, Brazil
| | | | - Rafaela C Baptista
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Henry M Nascimento
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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Costanzo N, Ceniti C, Santoro A, Clausi MT, Casalinuovo F. Foodborne Pathogen Assessment in Raw Milk Cheeses. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:3616713. [PMID: 32064273 PMCID: PMC6996669 DOI: 10.1155/2020/3616713] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Accepted: 12/11/2019] [Indexed: 12/12/2022]
Abstract
General hygienic parameters and selected foodborne pathogens in raw milk cheeses at the retail level were evaluated. A total of 245 raw milk cheese samples were analysed for total bacterial count, Enterobacteriaceae, E. coli, Salmonella spp., Listeria monocytogenes, coagulase-positive Staphylococci, and staphylococcal enterotoxin. Results showed only 3 samples that were not compliant with European rules on staphylococcal enterotoxin, but coagulase-positive Staphylococci were evidenced in all samples tested. Salmonella spp. and Listeria monocytogenes were never detected whereas E. coli was evidenced in 20 samples. Results suggest a need for improvement of good manufacturing practice and milking operation.
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Affiliation(s)
- Nicola Costanzo
- Department of Health Sciences, University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Viale “S. Venuta”, I-88100 Catanzaro, Italy
| | - Carlotta Ceniti
- Department of Health Sciences, University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Viale “S. Venuta”, I-88100 Catanzaro, Italy
| | - Adriano Santoro
- Department of Veterinary Medicine and Animal Production, University “Federico II” of Naples, Via Delpino 1, 80100 Napoli, Italy
| | - Maria Teresa Clausi
- Istituto Zooprofilattico Sperimentale del Mezzogiorno, Viale Crotone, Catanzaro 88100, Italy
| | - Francesco Casalinuovo
- Istituto Zooprofilattico Sperimentale del Mezzogiorno, Viale Crotone, Catanzaro 88100, Italy
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18
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Castro RD, Pedroso SHSP, Sandes SHC, Silva GO, Luiz KCM, Dias RS, Filho RAT, Figueiredo HCP, Santos SG, Nunes AC, Souza MR. Virulence factors and antimicrobial resistance of Staphylococcus aureus isolated from the production process of Minas artisanal cheese from the region of Campo das Vertentes, Brazil. J Dairy Sci 2020; 103:2098-2110. [PMID: 31980224 DOI: 10.3168/jds.2019-17138] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Accepted: 10/28/2019] [Indexed: 12/31/2022]
Abstract
Staphylococcus aureus is one of the main pathogens found in cheeses produced with raw milk, including Minas artisanal cheese from Brazil. However, information about S. aureus isolated from artisanal cheeses and its sources of production in small-scale dairies is very limited. We aimed to characterize the virulence factors of S. aureus isolated from raw milk, endogenous starter culture, Minas artisanal cheese, and cheese handlers from the region of Campo das Vertentes, Minas Gerais, Brazil. We identified the staphylococcal isolates by MALDI-TOF mass spectrometry. We evaluated biofilm production on Congo red agar and polystyrene plates. We used PCR to detect icaA, icaB, icaC, sea, seb, sec, sed, see, tsst-1, agr, and mecA. We evaluated the expression of staphylococcal toxin genes in PCR-positive staphylococcal isolates using quantitative reverse-transcription PCR, and we evaluated the production of these toxins and their hemolytic activity in vitro. We also evaluated the antimicrobial resistance profile of the staphylococcal isolates. For statistical analysis, we used cluster analysis, χ2 tests, and correspondence tests. We analyzed 76 staphylococcal isolates. According to PCR, 18.42, 18.42, 2.63, and 77.63% were positive for sea, tsst-1, sec, and agr, respectively. We found low expression of staphylococcal toxin genes according to quantitative reverse-transcription PCR, and only 2 staphylococcal isolates produced toxic shock syndrome toxins. A total of 43 staphylococcal isolates (56.58%) had hemolytic activity; 53 were biofilm-forming on Congo red agar (69.73%), and 62 on polystyrene plates (81.58%). None of the staphylococcal isolates expressed the mecA gene, and none presented a multi-drug resistance pattern. The highest resistance was observed for penicillin G (67.11%) in 51 isolates and for tetracycline (27.63%) in 21 isolates. The staphylococcal isolates we evaluated had toxigenic potential, with a higher prevalence of sea and tsst-1. Biofilm production was the main virulence factor of the studied bacteria. Six clusters were formed whose distribution frequencies differed for hemolytic activity, biofilm formation (qualitative and quantitative analyses), and resistance to penicillin, tetracycline, and erythromycin. These findings emphasize the need for effective measures to prevent staphylococcal food poisoning by limiting S. aureus growth and enterotoxin formation throughout the food production chain and the final product.
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Affiliation(s)
- R D Castro
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil.
| | - S H S P Pedroso
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - S H C Sandes
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - G O Silva
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - K C M Luiz
- Laboratório de Enterotoxinas de Alimentos, Fundação Ezequiel Dias, Belo Horizonte, 30510-010, Brazil
| | - R S Dias
- Laboratório de Enterotoxinas de Alimentos, Fundação Ezequiel Dias, Belo Horizonte, 30510-010, Brazil
| | - R A T Filho
- Departamento de Engenharia de Alimentos, Universidade Federal de Viçosa, Florestal, 35690-000, Brazil
| | - H C P Figueiredo
- Departamento de Medicina Veterinária Preventiva, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - S G Santos
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - A C Nunes
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - M R Souza
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
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19
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Kamimura BA, Magnani M, Luciano WA, Campagnollo FB, Pimentel TC, Alvarenga VO, Pelegrino BO, Cruz AG, Sant'Ana AS. Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects. Compr Rev Food Sci Food Saf 2019; 18:1636-1657. [PMID: 33336917 DOI: 10.1111/1541-4337.12486] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Accepted: 07/12/2019] [Indexed: 12/11/2022]
Abstract
A large variety of cheeses exist in Brazil, reflecting historical and cultural aspects. Brazilian artisanal cheeses present differences in the processing, ripening time (when applied), type of milk used, texture, size, shape, color, moisture content, flavor, the use or not of starter cultures, among others. This review describes the main artisanal cheeses produced in Brazil, focusing on general and particular characteristics associated with their making process and geographical identity. Overall, the high variability of the physicochemical data and deficiency of information on sensorial properties of Brazilian artisanal cheeses were noticed. On the other hand, culture-dependent methods were mostly used to expand the knowledge into the microbiology of these cheeses, whereas their microbial diversity has been recently discovered through the use of 16S rRNA gene sequencing-based methods. The certification of a geographical indication for Brazilian artisanal cheeses may encompass an essential milestone for adding value to these products. Regardless of their significance in the diet, culture, and economy of producing regions, taken together, the reviewed literature discloses the need of insightful studies to generate scientific data to support the expansion of the market, while ensuring the protection of historic aspects related to the production of Brazilian artisanal cheeses.
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Affiliation(s)
- Bruna A Kamimura
- the Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, SP, Brazil
| | - Marciane Magnani
- the Lab. of Microbial Processes in Foods, Dept. of Food Engineering, Federal Univ. of Paraiba, João Pessoa, PB, Brazil
| | - Winnie A Luciano
- the Lab. of Microbial Processes in Foods, Dept. of Food Engineering, Federal Univ. of Paraiba, João Pessoa, PB, Brazil
| | - Fernanda B Campagnollo
- the Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, SP, Brazil
| | | | - Verônica O Alvarenga
- the Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, SP, Brazil
| | - Beatriz O Pelegrino
- the Dept. of Food Technology, Faculty of Veterinary, Fluminense Federal Univ., Niterói, RJ, Brazil
| | - Adriano G Cruz
- the Dept. of Food Technology, Faculty of Veterinary, Fluminense Federal Univ., Niterói, RJ, Brazil.,the Dept. of Food, Federal Inst. of Education, Science, and Technology of Rio de Janeiro, 20270-021, Rio de Janeiro, RJ, Brazil
| | - Anderson S Sant'Ana
- the Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, SP, Brazil
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20
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Kamimura BA, De Filippis F, Sant’Ana AS, Ercolini D. Large-scale mapping of microbial diversity in artisanal Brazilian cheeses. Food Microbiol 2019; 80:40-49. [DOI: 10.1016/j.fm.2018.12.014] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 12/12/2018] [Accepted: 12/22/2018] [Indexed: 11/28/2022]
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21
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Silva J, Castro R, Sant’Anna F, Barquete R, Oliveira L, Acurcio L, Luiz L, Sales G, Nicoli J, Souza M. In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil. ARQ BRAS MED VET ZOO 2019. [DOI: 10.1590/1678-4162-10188] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
ABSTRACT Minas artisanal cheese is made from endogenous starter cultures, including lactic acid bacteria (LAB). Some LAB may possess probiotic potential. Thus, this study aimed to evaluate the in vitro probiotic properties of lactobacilli isolated from Minas artisanal cheeses produced in Minas Gerais. Ten samples of lactobacilli, formerly isolated from those cheeses, were submitted to the following assays: antimicrobial susceptibility, tolerance to artificial gastric juice and biliary salts, production of hydrogen peroxide and antagonism against pathogenic and non-pathogenic micro-organisms. Only L. plantarum (C0) was sensitive to all tested antimicrobials, while the other LAB samples were resistant to at least one drug. Six samples were tolerant to artificial gastric juice, and L. brevis (A6) even grew in that medium. Three samples were tolerant to biliary salts. Only L. brevis (E35) produced hydrogen peroxide. Difference (P< 0.05) was observed among the means of inhibition haloes of lactobacilli against Enterococcus faecalis ATCC 19433 and Lactobacillus plantarum C24 in spot-on-the-lawn assay. All samples of lactobacilli inhibited Escherichia coli ATCC 25922, Salmonella enterica var. Typhimurium ATCC 14028 in co-culture antagonism test (P< 0.0001). Most lactobacilli samples showed in vitro probiotic potential. From the tested samples, L. brevis (A6) presented the best results considering all in vitro probiotic tests.
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Affiliation(s)
- J.G. Silva
- Universidade Federal de Minas Gerais, Brazil
| | - R.D. Castro
- Universidade Federal de Minas Gerais, Brazil
| | | | | | | | | | - L.M.P. Luiz
- Universidade Federal de Minas Gerais, Brazil
| | - G.A. Sales
- Universidade Federal de Minas Gerais, Brazil
| | - J.R. Nicoli
- Universidade Federal de Minas Gerais, Brazil
| | - M.R. Souza
- Universidade Federal de Minas Gerais, Brazil
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22
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Sant'Anna FM, Wetzels SU, Cicco SHS, Figueiredo RC, Sales GA, Figueiredo NC, Nunes CA, Schmitz-Esser S, Mann E, Wagner M, Souza MR. Microbial shifts in Minas artisanal cheeses from the Serra do Salitre region of Minas Gerais, Brazil throughout ripening time. Food Microbiol 2019; 82:349-362. [PMID: 31027793 DOI: 10.1016/j.fm.2019.02.016] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 02/12/2019] [Accepted: 02/28/2019] [Indexed: 01/01/2023]
Abstract
The Minas artisanal cheese is a traditional product in its way of producing. Produced in the Minas Gerais state, Brazil, this cheese is made using raw cow's milk with the addition of an endogenous starter culture called "pingo", responsible for inoculating specific microorganisms that could enhance flavor and sensorial aspects. There are seven regions able to produce and commercialize this product - Araxá, Campo das Vertentes, Canastra Cerrado, Serra do Salitre, Serro and Triângulo Mineiro. This study aimed to assess the bacterial community of raw milk, endogenous starter culture and to uncover possible shifts in the bacterial community of the rind and core of cheeses at sixty days of ripening located in the Serra do Salitre region by Illumina MiSeq 16S rRNA gene amplicon sequencing. Raw milk and starter culture are responsible for inoculating specific bacteria into the cheese, with Planococcaceae and Streptococcaceae being prevalent throughout ripening time. The Planococcaceae family seems to develop strong interactions with the Leuconostocaceae family on the surface of these cheeses, and is associated with environmental aspects of the region, probably leading to a microbial signature of these products. Additionally, abiotic factors such as geographical location, moisture and acidity are major drivers in the microbial shift.
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Affiliation(s)
- Felipe Machado Sant'Anna
- Department of Technology and Inspection of Products of Animal Origin, Veterinary School, Universidade Federal de Minas Gerais, Pampulha, 31270-901, Belo Horizonte, Minas Gerais, Brazil.
| | - Stefanie Urimarie Wetzels
- Institute for Milk Hygiene, Milk Technology and Food Science, University of Veterinary Medicine, Vienna, Veterinaerplatz 1, 1210, Vienna, Austria; Austrian Competence Centre for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Technopark 1C, 3430, Tulln, Austria
| | - Sávio Henrique Sandes Cicco
- Department of General Biology, Institute of Biological Sciences, Universidade Federal de Minas Gerais, Pampulha, 31270-901, Belo Horizonte, Minas Gerais, Brazil
| | - Ranier Chaves Figueiredo
- Department of Technology and Inspection of Products of Animal Origin, Veterinary School, Universidade Federal de Minas Gerais, Pampulha, 31270-901, Belo Horizonte, Minas Gerais, Brazil
| | - Gilson Assis Sales
- Department of Technology and Inspection of Products of Animal Origin, Veterinary School, Universidade Federal de Minas Gerais, Pampulha, 31270-901, Belo Horizonte, Minas Gerais, Brazil
| | - Naiara Chaves Figueiredo
- Department of Technology and Inspection of Products of Animal Origin, Veterinary School, Universidade Federal de Minas Gerais, Pampulha, 31270-901, Belo Horizonte, Minas Gerais, Brazil
| | - Cantini Alvaro Nunes
- Department of General Biology, Institute of Biological Sciences, Universidade Federal de Minas Gerais, Pampulha, 31270-901, Belo Horizonte, Minas Gerais, Brazil
| | - Stephan Schmitz-Esser
- Department of Animal Science, Iowa State University, 3222 NSRIC, 1029 North University Boulevard, 50011, Ames, IA, USA
| | - Evelyne Mann
- Institute for Milk Hygiene, Milk Technology and Food Science, University of Veterinary Medicine, Vienna, Veterinaerplatz 1, 1210, Vienna, Austria
| | - Martin Wagner
- Institute for Milk Hygiene, Milk Technology and Food Science, University of Veterinary Medicine, Vienna, Veterinaerplatz 1, 1210, Vienna, Austria; Austrian Competence Centre for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Technopark 1C, 3430, Tulln, Austria
| | - Marcelo Resende Souza
- Department of Technology and Inspection of Products of Animal Origin, Veterinary School, Universidade Federal de Minas Gerais, Pampulha, 31270-901, Belo Horizonte, Minas Gerais, Brazil
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23
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Silvetti T, Morandi S, Brasca M. Does Enterococcus faecalis from Traditional Raw Milk Cheeses Serve as a Reservoir of Antibiotic Resistance and Pathogenic Traits? Foodborne Pathog Dis 2019; 16:359-367. [PMID: 30741557 DOI: 10.1089/fpd.2018.2542] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Enterococcus faecalis is not only a prevalent species among dairy microbial community but also a well-documented opportunistic pathogen. Food safety should exclude the possibility of consumer exposure to its virulence traits through consumption of dairy products. In this study, an integrated approach based on both phenotypic and genotypic methods was applied to investigate the incidence of antibiotic resistance and pathogenicity potential in 40 E. faecalis isolated from 10 Italian raw milk cheeses over a 13-year period (1997-2009). Among the 14 tested antibiotics, resistance to tetracycline, rifampicin, chloramphenicol, and erythromycin was observed, whereas vancomycin-resistant enterococci were not found. A high incidence (90% of strains) of the tet(M) gene emerged, whereas tet(K), tet(S), tet(L), int, and ermB genes were occasionally amplified (12.5%, 10%, 7.5%, 2.5% and 30%, respectively). No strain was positive for vancomycin-resistant determinants. Among the seven virulence determinants considered, the asa1, gelE, esp, and efaA genes were harbored. No other gene encoding for either different virulence factors (cylA, hyl, and ace) or amino acid decarboxylase activity (hdc, tdc, and odc) was detected. Consequently, E. faecalis isolated from raw milk cheeses does not represent a substantial reservoir of antimicrobial resistance and virulence factors if compared with clinical strains. However, this species occasionally harbors detrimental traits; thus, the possibility that it could be a route for transmission of pathogenic genes through dairy products should never be disregarded.
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Affiliation(s)
- Tiziana Silvetti
- Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
| | - Stefano Morandi
- Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
| | - Milena Brasca
- Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
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24
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The potential use of probiotic and beneficial bacteria in the Brazilian dairy industry. J DAIRY RES 2018; 85:487-496. [DOI: 10.1017/s0022029918000845] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Scientific studies demonstrate the importance of intestinal microbiota to human health and how probiotic microorganisms can positively affect health when administered regularly and in adequate amounts. Probiotic bacteria can be part of fermented products and their functional importance is associated mainly with their metabolism. They are thought to benefit individuals to maintain their health and also to strengthen resistance against various types of diseases. The acceptance of probiotic cultures and products by consumers increased when these bacteria were marketed as natural cultures that help in digestion and health. Considering this, the food industry has an increasing demand for new candidates as probiotic cultures, and the dairy industry has a particular interest for fermented milks and other dairy products, since these are the most common food vehicles for probiotic cultures. Therefore, the dairy industries are increasingly seeking to improve their products with these beneficial bacteria. However, the legal peculiarities and excess of control agencies in Brazil makes the registration of these products and the collection of data very complex. Prospective analysis suggests that probiotic foods have the potential to effect a considerable expansion of the dairy industry, allowing the dairy sector to grow and for these products to be increasingly sought by consumers globally. For this, not only actions on research and innovation are necessary, but also official clarifications on the claims for considerations of microbiological security and functionality of these products. This review aims to elucidate important probiotic research regarding the isolation and characterization of beneficial cultures in Brazil, and to demonstrate the relevance of the dairy chain as a potential source of novel cultures for the development of new probiotic products to expand the Brazilian dairy industry.
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Bacterial diversity of artisanal cheese from the Amazonian region of Brazil during the dry and rainy seasons. Food Res Int 2018; 108:295-300. [PMID: 29735061 DOI: 10.1016/j.foodres.2018.03.060] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 03/18/2018] [Accepted: 03/21/2018] [Indexed: 11/22/2022]
Abstract
The microbiota from artisanal cheeses produced in the Amazonian region is evaluated. Samples of artisanal cheeses were obtained from markets in Conceição do Araguaia and Redenção (Pará, Brazil) over rainy and dry seasons, and their biodiversity was assessed by culture-dependent and culture-independent methods. Mean counts of lactic acid bacteria (LAB) in cheeses ranged from 7.32 to 8.84 log CFU/g, for both seasons. Members of genera Lactobacillus, Lactococcus, Weissella, Enterococcus, Pediococcus, and Leuconostoc were predominant. The amplification of the 16S rRNA V6-V9 region, followed by a temporal temperature-gradient gel electrophoresis (TTGE) and sequencing of the TTGE bands revealed important differences in the microbial composition variability between samples from the two seasons and among cheese samples analyzed. TTGE showed the presence of microorganisms that are frequently found in cheese, such as L. lactis subsp. lactis, as well as other non-usual species, such as Macrococcus caseolyticus and Corynebacterium variabile. Moreover, TTGE analysis revealed the presence of microorganisms that have been isolated from other types of foods (Paralactobacillus selangorenses) along with some not usually found in foods, such as Exiguobacterium acetylicum, plus the presence of pathogenic microorganisms (Granulicatella elegans and Aerococcus sanguinicola). The present molecular approaches combined with culture-dependent methods provided a more detailed description of the microbial ecology of traditional cheeses from the Amazonian region in northern Brazil.
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26
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Ferreira A, Huang S, Perrone Í, Schuck P, Jan G, Carvalho A. Tracking Amazonian cheese microbial diversity: Development of an original, sustainable, and robust starter by freeze drying/spray drying. J Dairy Sci 2017; 100:6997-7006. [DOI: 10.3168/jds.2016-12418] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Accepted: 05/27/2017] [Indexed: 11/19/2022]
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27
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Rehfeld IS, Fraiha ALS, Matos ACD, Guedes MIMC, Costa EA, de Souza MR, Cavalcante LFL, Lobato ZIP. Short communication: Survival of Vaccinia virus in inoculated cheeses during 60-day ripening. J Dairy Sci 2017; 100:7051-7054. [PMID: 28734599 DOI: 10.3168/jds.2017-12560] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2017] [Accepted: 05/29/2017] [Indexed: 11/19/2022]
Abstract
Bovine vaccinia is a neglected zoonosis caused by Vaccinia virus (VACV) and has a major economic and public health effect in Brazil. Previous studies showed infectious VACV particles in milk from either experimentally or naturally infected cows and in fresh cheeses prepared with experimentally contaminated milk. Ripening is a process that leads to major changes in the physical and chemical characteristics of cheese, reducing contamination by spoilage, pathogenic microorganisms, or both. However, it is not known if VACV infectious particles persist after the ripening process. To investigate this issue, viral infectivity at different ripening times was studied in cheeses manufactured with milk experimentally contaminated with VACV strain Guarani P2 (GP2). Cheeses were analyzed at 1, 7, 14, 21, 45, and 60 d of ripening at 25°C. Viral DNA was quantified by real-time PCR, and VACV isolation and titration were performed in Vero cells. The whole experiment was repeated 4 times. Analysis of the mean viral DNA quantification and infectivity indicated a reduction of approximately 2 logs along the ripening process; however, infectious viral particles (1.7 × 102 pfu/mL) could still be recovered at d 60 of ripening. These findings indicate that the ripening process reduces VACV infectivity, but it was not able to inactivate completely the viral particles after 60 d.
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Affiliation(s)
- Izabelle S Rehfeld
- Departamento de Medicina Veterinária Preventiva, Laboratório de Pesquisa em Virologia Animal, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, CEP: 31270-901, Belo Horizonte, MG, Brazil
| | - Ana Luiza S Fraiha
- Departamento de Medicina Veterinária Preventiva, Laboratório de Pesquisa em Virologia Animal, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, CEP: 31270-901, Belo Horizonte, MG, Brazil
| | - Ana Carolina D Matos
- Departamento de Medicina Veterinária Preventiva, Laboratório de Pesquisa em Virologia Animal, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, CEP: 31270-901, Belo Horizonte, MG, Brazil
| | - Maria Isabel M C Guedes
- Departamento de Medicina Veterinária Preventiva, Laboratório de Pesquisa em Virologia Animal, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, CEP: 31270-901, Belo Horizonte, MG, Brazil
| | - Erica A Costa
- Departamento de Medicina Veterinária Preventiva, Laboratório de Pesquisa em Virologia Animal, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, CEP: 31270-901, Belo Horizonte, MG, Brazil
| | - Marcelo R de Souza
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Laboratório de Microbiologia de Alimentos, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, CEP: 31270-901, Belo Horizonte, MG, Brazil
| | - Luigi F L Cavalcante
- Intergado-Rio Paranaguá, Jardim Riacho, 1463, CEP: 32280-300, Contagem, MG, Brazil
| | - Zélia I P Lobato
- Departamento de Medicina Veterinária Preventiva, Laboratório de Pesquisa em Virologia Animal, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, CEP: 31270-901, Belo Horizonte, MG, Brazil.
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de Sant'Anna FM, Acurcio LB, Alvim LB, de Castro RD, de Oliveira LG, da Silva AM, Nunes ÁC, Nicoli JR, Souza MR. Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in theCampo das Vertentesregion, Brazil. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12422] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Felipe Machado de Sant'Anna
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal; Escola de Veterinária; Universidade Federal de Minas Gerais; Avenida Antônio Carlos, 6627 31270-901 Belo Horizonte MG Brazil
| | - Leonardo Borges Acurcio
- Departamento de Microbiologia; Instituto de Ciências Biológicas; Universidade Federal de Minas Gerais; Avenida Antônio Carlos, 6627 31270-901 Belo Horizonte MG Brazil
| | - Luige Biciati Alvim
- Departamento de Biologia Geral; Instituto de Ciências Biológicas; Universidade Federal de Minas Gerais; Avenida Antônio Carlos, 6627 31270-901 Belo Horizonte MG Brazil
| | - Renata Dias de Castro
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal; Escola de Veterinária; Universidade Federal de Minas Gerais; Avenida Antônio Carlos, 6627 31270-901 Belo Horizonte MG Brazil
| | - Leticia Goulart de Oliveira
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal; Escola de Veterinária; Universidade Federal de Minas Gerais; Avenida Antônio Carlos, 6627 31270-901 Belo Horizonte MG Brazil
| | - Andreia Marçal da Silva
- Departamento de Engenharia de Alimentos; Universidade Federal de São João del-Rei; Rodovia MG424 Km 47 35701-970 Sete Lagoas MG Brazil
| | - Álvaro Cantini Nunes
- Departamento de Biologia Geral; Instituto de Ciências Biológicas; Universidade Federal de Minas Gerais; Avenida Antônio Carlos, 6627 31270-901 Belo Horizonte MG Brazil
| | - Jacques Robert Nicoli
- Departamento de Microbiologia; Instituto de Ciências Biológicas; Universidade Federal de Minas Gerais; Avenida Antônio Carlos, 6627 31270-901 Belo Horizonte MG Brazil
| | - Marcelo Resende Souza
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal; Escola de Veterinária; Universidade Federal de Minas Gerais; Avenida Antônio Carlos, 6627 31270-901 Belo Horizonte MG Brazil
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Acurcio LB, Bastos RW, Sandes SHDC, Guimarães ACDC, Alves CG, Reis DCD, Wuyts S, Nunes ÁC, Cassali GD, Lebeer S, Souza MRD, Nicoli JR. Protective effects of milk fermented by Lactobacillus plantarum B7 from Brazilian artisanal cheese on a Salmonella enterica serovar Typhimurium infection in BALB/c mice. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.04.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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Sandes S, Alvim L, Silva B, Acurcio L, Santos C, Campos M, Santos C, Nicoli J, Neumann E, Nunes Á. Selection of new lactic acid bacteria strains bearing probiotic features from mucosal microbiota of healthy calves: Looking for immunobiotics through in vitro and in vivo approaches for immunoprophylaxis applications. Microbiol Res 2017; 200:1-13. [PMID: 28527759 DOI: 10.1016/j.micres.2017.03.008] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 03/15/2017] [Accepted: 03/23/2017] [Indexed: 12/27/2022]
Abstract
From the birth, since their mucosal microbiota and immune system are not fully developed, newborn calves are susceptible to several mucosal pathogenic microorganisms. Operating through humoral and non-humoral mechanisms in the host, several lactic acid bacteria strains bearing probiotic features are often employed in livestock as food supplement, improving animal production performance, promoting health and reducing the severity of mucosal infections. Accordingly, we isolated, species-level identified and screened for their probiotic potentials seventy lactic acid bacteria strains from upper airway, vaginal and intestinal mucosa of healthy calves. Based on in vitro approaches, we selected three strains: Lactobacillus fermentum V3B-08 isolated from upper airway mucosa, Weissella hellenica V1V-30 isolated from vaginal mucosa and Lactobacillus farciminis B4F-06 isolated from intestinal mucosa were used to mono-colonize germ-free mice in the same site in which these strains were isolated, aiming to characterize their immunomodulatory features. These strains were able to colonize germ-free mice mucosa and trigger sIgA synthesis at a local level, in addition to stimulating, in different ways, adaptive immune responses at a systemic level.
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Affiliation(s)
- Sávio Sandes
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil.
| | - Luige Alvim
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - Bruno Silva
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - Leonardo Acurcio
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - Cinara Santos
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil; Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - Márcia Campos
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - Camila Santos
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - Jacques Nicoli
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - Elisabeth Neumann
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - Álvaro Nunes
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Campus Pampulha, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
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Luiz LMP, Castro RD, Sandes SHC, Silva JG, Oliveira LG, Sales GA, Nunes AC, Souza MR. Isolation and identification of lactic acid bacteria from Brazilian Minas artisanal cheese. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1219392] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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