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

Bibliographic Details
Main Author: Paiva, Vigínia Nardy
Publication Date: 2016
Other Authors: Cunha, Ana Luísa Ferreira Simões, da Cruz, Roberta Ribeiro, Sobral, Denise, de Souza, Rogério Marcos, Pinto, Maximiliano Soares
Format: Article
Language: por
Source: Revista do Instituto de Laticínios Cândido Tostes
Download full: https://www.revistadoilct.com.br/rilct/article/view/494
Summary: 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.
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spelling Effect of natural starter addition on lactic acid bacteria counts in traditional Minas of SerroEFEITO DA ADIÇÃO DO FERMENTO NATURAL SOBRE A CONTAGEM DE BACTÉRIAS LÁTICAS EM QUEIJO MINAS ARTESANAL DO SERROripening; microbiota; whey startermaturação; microbiota; soro fermentoTraditional 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.Os queijos Minas artesanais possuem grande importância econômica, social, ambiental e política para o estado de Minas Gerais, sendo o responsável pelo sustento direto e indireto de mais de 35 mil famílias. O fermento natural é utilizado pela grande maioria de produtores na forma de soro fermento ou porções de queijos fabricados anteriormente. Todavia o seu uso é indiscriminado o que contribui para a descaracterização do queijo. Até o presente momento não existem estudos envolvendo a utilização do fermento natural na fabricação de queijos Minas artesanais. O objetivo deste estudo foi avaliar o efeito da adição de fermento natural sobre as contagens de bactérias láticas do queijo Minas artesanal do Serro ao longo de 60 dias de maturação. Foram analisados queijos fabricados com e sem fermento natural de três diferentes produtores nos tempos: 8, 20, 40 e 60 dias de maturação, em três repetições. Os resultados mostraram que não houve diferença na contagem de bactérias láticas nos queijos fabricados com e sem fermento natural após oito dias de fabricação. Embora não tenha sido encontrada diferença nas contagens de bactérias láticas dos queijos, certamente há diferença qualitativa na microbiota presente dos queijos provenientes dos dois tratamentos, uma vez que a concentração de sal do fermento natural seleciona certos grupos de bactérias láticas. Estudos de caracterização da microbiota devem ser feitos para que o uso do fermento natural tenha base científica.ILCTFAPEMIGPaiva, Vigínia NardyCunha, Ana Luísa Ferreira Simõesda Cruz, Roberta RibeiroSobral, Denisede Souza, Rogério MarcosPinto, Maximiliano Soares2016-11-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/49410.14295/2238-6416.v70i5.494Journal of Candido Tostes Dairy Institute; v. 70, n. 5 (2015); 279-285Revista do Instituto de Laticínios Cândido Tostes; v. 70, n. 5 (2015); 279-2852238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/494/387https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/494/118Direitos autorais 2016 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2017-08-31T20:44:42Zoai:oai.rilct.emnuvens.com.br:article/494Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2017-08-31T20:44:42Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Effect of natural starter addition on lactic acid bacteria counts in traditional Minas of Serro
EFEITO DA ADIÇÃO DO FERMENTO NATURAL SOBRE A CONTAGEM DE BACTÉRIAS LÁTICAS EM QUEIJO MINAS ARTESANAL DO SERRO
title Effect of natural starter addition on lactic acid bacteria counts in traditional Minas of Serro
spellingShingle Effect of natural starter addition on lactic acid bacteria counts in traditional Minas of Serro
Paiva, Vigínia Nardy
ripening; microbiota; whey starter
maturação; microbiota; soro fermento
title_short Effect of natural starter addition on lactic acid bacteria counts in traditional Minas of Serro
title_full Effect of natural starter addition on lactic acid bacteria counts in traditional Minas of Serro
title_fullStr Effect of natural starter addition on lactic acid bacteria counts in traditional Minas of Serro
title_full_unstemmed Effect of natural starter addition on lactic acid bacteria counts in traditional Minas of Serro
title_sort Effect of natural starter addition on lactic acid bacteria counts in traditional Minas of Serro
author Paiva, Vigínia Nardy
author_facet Paiva, Vigínia Nardy
Cunha, Ana Luísa Ferreira Simões
da Cruz, Roberta Ribeiro
Sobral, Denise
de Souza, Rogério Marcos
Pinto, Maximiliano Soares
author_role author
author2 Cunha, Ana Luísa Ferreira Simões
da Cruz, Roberta Ribeiro
Sobral, Denise
de Souza, Rogério Marcos
Pinto, Maximiliano Soares
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv
FAPEMIG
dc.contributor.author.fl_str_mv Paiva, Vigínia Nardy
Cunha, Ana Luísa Ferreira Simões
da Cruz, Roberta Ribeiro
Sobral, Denise
de Souza, Rogério Marcos
Pinto, Maximiliano Soares
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv ripening; microbiota; whey starter
maturação; microbiota; soro fermento
topic ripening; microbiota; whey starter
maturação; microbiota; soro fermento
description 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.
publishDate 2016
dc.date.none.fl_str_mv 2016-11-10
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/494
10.14295/2238-6416.v70i5.494
url https://www.revistadoilct.com.br/rilct/article/view/494
identifier_str_mv 10.14295/2238-6416.v70i5.494
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/494/387
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/494/118
dc.rights.driver.fl_str_mv Direitos autorais 2016 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2016 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 70, n. 5 (2015); 279-285
Revista do Instituto de Laticínios Cândido Tostes; v. 70, n. 5 (2015); 279-285
2238-6416
0100-3674
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reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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