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Large-scale mapping of microbial diversity in artisanal Brazilian cheeses

机译：巴西手工奶酪中微生物多样性的大规模图谱

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摘要

Brazilian artisanal cheeses are characterized by the use of raw milk and in some cases, natural starter cultures, known as "pingo", as well as following simple and traditional manufacturing technology. In this study, a largescale screening of the microbial ecology of 11 different types of artisanal cheeses produced in five geographical areas of Brazil was performed. Besides, the specific origin-related microbial signatures were identified. Clear geography- and technology-based differences in the microbiota were observed. Lactic acid bacteria dominated in all cheeses although Enterobacteriaceae and Staphylococcus also occurred in North, Northeast and Central cheeses. Differences in the lactic acid bacteria patterns were also highlighted: Streptococcus, Leuconostoc, Lactococcus and Lactobacillus were differently combined in terms of relative abundance according to product type and region of production. This study provides a comprehensive, unprecedented microbiological mapping of Brazilian cheeses, highlighting the impact of geographical origin and mode of production on microbial diversity. The results obtained will help to plan an evaluation of microbial contamination sources that will need to be studied for the improvement of cheese quality and safety.
机译：巴西手工奶酪的特点是使用原料奶，在某些情况下还使用天然的发酵剂文化，即“ Pingo”，并遵循简单和传统的制造技术。在这项研究中，对巴西五个地理区域生产的11种不同类型的手工奶酪的微生物生态学进行了大规模筛选。此外，鉴定了特定的起源相关的微生物特征。在微生物群中观察到了明显的基于地理和技术的差异。乳酸菌在所有干酪中占主导地位，尽管肠杆菌科和葡萄球菌也存在于北部，东北和中部干酪中。还强调了乳酸菌模式的差异：根据产品类型和生产区域，在相对丰度方面，链球菌，亮葡菌球菌，乳球菌和乳杆菌的组合有所不同。这项研究提供了巴西奶酪的全面，史无前例的微生物学图谱，强调了地理起源和生产方式对微生物多样性的影响。获得的结果将有助于计划对微生物污染源的评估，需要进行研究以提高奶酪的质量和安全性。

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