Effect of natural starter addition on lactic acid bacteria counts in traditional Minas of Serro

• Autor(a) principal: Paiva, Vigínia Nardy
• Data de Publicação: 2016
• Outros Autores: Cunha, Ana Luísa Ferreira Simões, da Cruz, Roberta Ribeiro, Sobral, Denise, de Souza, Rogério Marcos, Pinto, Maximiliano Soares
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/494
• topic: ripening; microbiota; whey starter; maturação; microbiota; soro fermento

Traditional Minas cheeses have great economic, social, environmental and political importance for the state of Minas Gerais, being responsible for the direct and indirect sustenance of more than 35 thousand families. The natural starter is used by the majority of producers in the form of whey starter or portions of cheeses made previously. However, it indiscriminated use contributes to mischaracterization of the cheese. Until the present moment there are no studies involving the use of natural starter in the manufacture of traditional Minas cheese. The aim of this study was to evaluate the effect of adding natural starter on the counts of lactic acid bacteria from traditional Minas cheese of Serro over 60 days of ripening. We analyzed three cheeses made with and without natural starter by three different producers at times: 8; 20; 40 and 60 days of maturation in two replications. The results showed no difference in the count of lactic acid bacteria in cheese made with and without natural starter after sixty days of ripening. Although no difference was found in the lactic acid bacteria of cheese counts, surely there is a qualitative difference in the microbiota of cheese from the two treatments since the natural yeast salt concentration selects certain groups of lactic acid bacteria. Microbiota characterization studies should be conducted so that the use of natural starter has scientific basis.