Influência do período de maturação e das estações do ano nos parâmetros físico-químicos e microbiológicos do queijo Minas artesanal da região do Serro
Autor(a) principal: | |
---|---|
Data de Publicação: | 2011 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFMG |
Texto Completo: | http://hdl.handle.net/1843/BUOS-8M6K78 |
Resumo: | Minas traditional Serro cheese is a product that has a high consumption and appreciation in Brazil. The main objective of this work was to verify the ripening and dry and rainy seasons influence on hygienical-sanitary indicators, pathogenic microorganisms, Staphylococcal enterotoxins and physicochemical characteristics of this cheese to find out the microbiological and physicochemical quality of this product. In addition, yeast populations, volatile compound composition and amine biogenic contents were also determined. This study was made with cheeses produced by five farmers that were in the last part of good manufacturing practices implement and have certification by the Instituto Mineiro de Agropecuária. Fifty samples produced in dry season and 50 produced in the rainy season were collected. Ten cheeses with two days of ripening were collected from each farm that was stored in a cold room, without package, until complete the desired ripening period. Analyses were made with two cheeses from each farmer with 3, 15, 30, 45 and 60 days of ripening. High levels of total and fecal coliforms and E. coli were found in the beginning of ripening period decreasing with 60 days. The contamination by coagulasepositive Staphylococci was reduced at the end of the ripening period. After 45 days of ripening the cheeses made in dry and in the rainy seasons presented coagulase-positive Staphylococci counts under the limit recommended by the Brazilian legislation (1000 cfu/g). Salmonella spp. was not detected. SEC and TSST-1 were detected in three and five samples, respectively from cheeses manufactured on dry season. From the cheeses of the rainy season analyzed, one presented simultaneously SEB, SEC and TSST-1 and 16 samples presented TSST-1. None of the 9 pools from isolates of Staphylococcus spp. analyzed produced the enterotoxins A, B, C and D, although three pools produced TSST-1. The great variation on percentages of moisture, fat content in the dry matter and protein indicate the lack of standardization of the cheesemaking process of the traditional Serro Minas cheese. Seventeen yeast species were identified during the ripening, being Debaryomyces hansenii, Kodamaea ohmeri and Kluyveromyces marxianus the most prevalent species. An increase in the yeast counts was found during cheese ripening. Some species were detected only in the cheese manufactured in the dry season and others were detected only in the cheese manufactured in the rainy season. Biogenic amines such as putrescine, cadaverine, spermidine, 2- phenylethylamine, spermine and tryptamine had high contents during ripening, in the cheese manufactured in the dry season; histamine, in the cheese manufactured in both seasons and agmatine, in the cheese manufactured in the rainy season. Tryptamine and histamine showed higher contents in the cheese manufactured in the dry and rainy seasons, respectively. Individually, biogenic amines searched not reached contents that could cause adverse effects to human health. A total of 53 volatile compounds were detected during the cheese and 50 were identified in the cheese manufactured in the rainy season, being detected aromatic compounds, fatty acids, hydrocarbons, alcohols, esters, ketones and terpenes. Some volatile compounds disappeared during ripening and others come out. Other compounds were detected in the cheese in all ripening period. The high pathogen and coliform levels in the beginning of ripening for the cheese produced in both seasons indicates the need for an improvement of the hygienic sanitary conditions of the milk used in the production of this cheese. The great variation on physicochemical parameters indicates the lack of standardization of the cheesemaking process of the cheese. The yeast, biogenic amines and volatile compounds determination contributed to characterize the traditional Serro cheese |
id |
UFMG_9ad1a0b648a1fd064971d72e8c4fcb5a |
---|---|
oai_identifier_str |
oai:repositorio.ufmg.br:1843/BUOS-8M6K78 |
network_acronym_str |
UFMG |
network_name_str |
Repositório Institucional da UFMG |
repository_id_str |
|
spelling |
Influência do período de maturação e das estações do ano nos parâmetros físico-químicos e microbiológicos do queijo Minas artesanal da região do Serrohigiênico-sanitáriasEnterotoxinas estafilocócicasbioativasCondiçõesLevedurasQueijo Minas artesanal do SerroMaturaçãoCompostos voláteisAminasMicrobiologiaQueijo-de-minas MicrobiologiaQueijo-de-minas AnáliseQueijo-de-minas QualidadeMinas traditional Serro cheese is a product that has a high consumption and appreciation in Brazil. The main objective of this work was to verify the ripening and dry and rainy seasons influence on hygienical-sanitary indicators, pathogenic microorganisms, Staphylococcal enterotoxins and physicochemical characteristics of this cheese to find out the microbiological and physicochemical quality of this product. In addition, yeast populations, volatile compound composition and amine biogenic contents were also determined. This study was made with cheeses produced by five farmers that were in the last part of good manufacturing practices implement and have certification by the Instituto Mineiro de Agropecuária. Fifty samples produced in dry season and 50 produced in the rainy season were collected. Ten cheeses with two days of ripening were collected from each farm that was stored in a cold room, without package, until complete the desired ripening period. Analyses were made with two cheeses from each farmer with 3, 15, 30, 45 and 60 days of ripening. High levels of total and fecal coliforms and E. coli were found in the beginning of ripening period decreasing with 60 days. The contamination by coagulasepositive Staphylococci was reduced at the end of the ripening period. After 45 days of ripening the cheeses made in dry and in the rainy seasons presented coagulase-positive Staphylococci counts under the limit recommended by the Brazilian legislation (1000 cfu/g). Salmonella spp. was not detected. SEC and TSST-1 were detected in three and five samples, respectively from cheeses manufactured on dry season. From the cheeses of the rainy season analyzed, one presented simultaneously SEB, SEC and TSST-1 and 16 samples presented TSST-1. None of the 9 pools from isolates of Staphylococcus spp. analyzed produced the enterotoxins A, B, C and D, although three pools produced TSST-1. The great variation on percentages of moisture, fat content in the dry matter and protein indicate the lack of standardization of the cheesemaking process of the traditional Serro Minas cheese. Seventeen yeast species were identified during the ripening, being Debaryomyces hansenii, Kodamaea ohmeri and Kluyveromyces marxianus the most prevalent species. An increase in the yeast counts was found during cheese ripening. Some species were detected only in the cheese manufactured in the dry season and others were detected only in the cheese manufactured in the rainy season. Biogenic amines such as putrescine, cadaverine, spermidine, 2- phenylethylamine, spermine and tryptamine had high contents during ripening, in the cheese manufactured in the dry season; histamine, in the cheese manufactured in both seasons and agmatine, in the cheese manufactured in the rainy season. Tryptamine and histamine showed higher contents in the cheese manufactured in the dry and rainy seasons, respectively. Individually, biogenic amines searched not reached contents that could cause adverse effects to human health. A total of 53 volatile compounds were detected during the cheese and 50 were identified in the cheese manufactured in the rainy season, being detected aromatic compounds, fatty acids, hydrocarbons, alcohols, esters, ketones and terpenes. Some volatile compounds disappeared during ripening and others come out. Other compounds were detected in the cheese in all ripening period. The high pathogen and coliform levels in the beginning of ripening for the cheese produced in both seasons indicates the need for an improvement of the hygienic sanitary conditions of the milk used in the production of this cheese. The great variation on physicochemical parameters indicates the lack of standardization of the cheesemaking process of the cheese. The yeast, biogenic amines and volatile compounds determination contributed to characterize the traditional Serro cheeseO queijo Minas artesanal do Serro é um produto bastante consumido eapreciado pela população brasileira. O objetivo deste trabalho foi verificar a influência do processo de maturação durante as estações seca e chuvosa sobre os indicadores das condições higiênico-sanitárias, microrganismos patogênicos, enterotoxinas estafilocócicas e composição físico-química do queijo no intuito de se verificar a qualidade microbiológica e físico-química do produto. Alem disto, as populações de leveduras, os compostos voláteis, e os teores de aminas bioativas foram identificados para uma melhor caracterizaçãodeste queijo artesanal. O estudo foi realizado com queijos produzidos por cinco produtores que se encontravam em fase final de implantação das boas práticas de fabricação e possuíam certificação do Instituto Mineiro de Agropecuária. Cinqüenta amostras produzidas na estação seca e 50 produzidas na estação chuvosa foram coletadas. De cada propriedade rural foram coletados 10 queijos com dois dias de fabricação que foram armazenados, sem embalagem, em câmara fria até completar o período de maturação desejado. As análises foram feitas em dois queijos de cada produtor com 3, 15, 30, 45 e 60 dias de maturação. Altas contagens de coliformes totais e termotolerantes e E. coli foram encontradas no início do período de maturação diminuindo no queijo com 60 dias de maturação. Houve uma redução na contaminação por Staphylococcus coagulase positiva no final do período de maturação, sendo que somente após 45 dias de maturação o queijo produzido nas estações seca e chuvosa apresentaram contagem de Staphylococcus coagulase positiva abaixo do limite recomendado pela legislação brasileira (1000 UFC/g). Salmonella spp. não foi detectada. SEC e TSST-1 foram detectadas em três e cinco amostras de queijo, respectivamente, produzido na estação seca. SEB, SEC and TSST-1 foram detectadas simultaneamente em uma amostra e TSST- 1 foi detectada em 16 amostras de queijos produzidos na estação seca. Os isolados de Staphylococcus spp. não produziram as enterotoxinasestafilocócicas A, B, C e D. Três dos nove pools dos isolados deStaphylococcus spp. testados produziram TSST-1. Uma grande variação nas porcentagens de umidade, gordura no extrato seco e proteína foramobservadas durante todo o período de maturação, indicando falta de padronização no processo de fabricação do queijo Minas artesanal do Serro.Dezessete espécies de leveduras foram identificadas durante a maturação do queijo, sendo Debaryomyces hansenii, Kodamaea ohmeri e Kluyveromyces marxianus, as espécies de maior prevalência. Um aumento nas populações de leveduras foi observado durante a maturação do queijo. Algumas espécies foram detectadas somente no queijo produzido na estação seca e outras somente no queijo produzido na estação chuvosa. As aminas bioativas putrescina, cadaverina, espermidina, feniletilamina, espermina e triptamina, apresentaram aumento em seus teores durante a maturação no queijo produzido na estação seca; a histamina, no queijo produzido em ambas as estações; e a agmatina, no queijo produzido na estação chuvosa. A triptamina e a histamina apresentaram as maiores concentrações no queijo produzido nas estações seca e chuvosa, respectivamente. Individualmente, as aminas pesquisadas não atingiram concentrações capazes de causar efeitos adversos a saúde. Um total de 53 compostos voláteis foram detectados durante a maturação do queijo produzido na estação seca e 50 foram identificados no queijo produzido na estação chuvosa, sendo detectados compostos aromáticos, ácidos, hidrocarbonetos, alcoóis, ésteres, cetonas e terpenos. Alguns compostos voláteis desapareceram durante a maturação e outros foram formados. Outros ainda foram detectados no queijo em todos os tempos de maturação estudados. As altas contagens de patógenos e coliformes no início do período de maturação, para os queijos produzidos nas estações seca e chuvosa indicam a necessidade de melhoria nas condições higiênico-sanitáriasdo leite. A grande variação nos parâmetros físico-químicos indica falta de padronização no processo de produção do queijo. A determinação deleveduras, aminas bioativas e compostos voláteis contribuíram para acaracterização do queijo Minas artesanal do SerroUniversidade Federal de Minas GeraisUFMGCarlos Augusto RosaZenilda de Lourdes CardealJacques Robert NicoliElisabeth NeumannRicardo Souza DiasFátima de Cássia Oliveira GomesValeria Macedo Cardoso2019-08-12T05:52:05Z2019-08-12T05:52:05Z2011-05-27info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfhttp://hdl.handle.net/1843/BUOS-8M6K78info:eu-repo/semantics/openAccessporreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMG2019-11-14T15:04:51Zoai:repositorio.ufmg.br:1843/BUOS-8M6K78Repositório InstitucionalPUBhttps://repositorio.ufmg.br/oairepositorio@ufmg.bropendoar:2019-11-14T15:04:51Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.none.fl_str_mv |
Influência do período de maturação e das estações do ano nos parâmetros físico-químicos e microbiológicos do queijo Minas artesanal da região do Serro |
title |
Influência do período de maturação e das estações do ano nos parâmetros físico-químicos e microbiológicos do queijo Minas artesanal da região do Serro |
spellingShingle |
Influência do período de maturação e das estações do ano nos parâmetros físico-químicos e microbiológicos do queijo Minas artesanal da região do Serro Valeria Macedo Cardoso higiênico-sanitárias Enterotoxinas estafilocócicas bioativas Condições Leveduras Queijo Minas artesanal do Serro Maturação Compostos voláteis Aminas Microbiologia Queijo-de-minas Microbiologia Queijo-de-minas Análise Queijo-de-minas Qualidade |
title_short |
Influência do período de maturação e das estações do ano nos parâmetros físico-químicos e microbiológicos do queijo Minas artesanal da região do Serro |
title_full |
Influência do período de maturação e das estações do ano nos parâmetros físico-químicos e microbiológicos do queijo Minas artesanal da região do Serro |
title_fullStr |
Influência do período de maturação e das estações do ano nos parâmetros físico-químicos e microbiológicos do queijo Minas artesanal da região do Serro |
title_full_unstemmed |
Influência do período de maturação e das estações do ano nos parâmetros físico-químicos e microbiológicos do queijo Minas artesanal da região do Serro |
title_sort |
Influência do período de maturação e das estações do ano nos parâmetros físico-químicos e microbiológicos do queijo Minas artesanal da região do Serro |
author |
Valeria Macedo Cardoso |
author_facet |
Valeria Macedo Cardoso |
author_role |
author |
dc.contributor.none.fl_str_mv |
Carlos Augusto Rosa Zenilda de Lourdes Cardeal Jacques Robert Nicoli Elisabeth Neumann Ricardo Souza Dias Fátima de Cássia Oliveira Gomes |
dc.contributor.author.fl_str_mv |
Valeria Macedo Cardoso |
dc.subject.por.fl_str_mv |
higiênico-sanitárias Enterotoxinas estafilocócicas bioativas Condições Leveduras Queijo Minas artesanal do Serro Maturação Compostos voláteis Aminas Microbiologia Queijo-de-minas Microbiologia Queijo-de-minas Análise Queijo-de-minas Qualidade |
topic |
higiênico-sanitárias Enterotoxinas estafilocócicas bioativas Condições Leveduras Queijo Minas artesanal do Serro Maturação Compostos voláteis Aminas Microbiologia Queijo-de-minas Microbiologia Queijo-de-minas Análise Queijo-de-minas Qualidade |
description |
Minas traditional Serro cheese is a product that has a high consumption and appreciation in Brazil. The main objective of this work was to verify the ripening and dry and rainy seasons influence on hygienical-sanitary indicators, pathogenic microorganisms, Staphylococcal enterotoxins and physicochemical characteristics of this cheese to find out the microbiological and physicochemical quality of this product. In addition, yeast populations, volatile compound composition and amine biogenic contents were also determined. This study was made with cheeses produced by five farmers that were in the last part of good manufacturing practices implement and have certification by the Instituto Mineiro de Agropecuária. Fifty samples produced in dry season and 50 produced in the rainy season were collected. Ten cheeses with two days of ripening were collected from each farm that was stored in a cold room, without package, until complete the desired ripening period. Analyses were made with two cheeses from each farmer with 3, 15, 30, 45 and 60 days of ripening. High levels of total and fecal coliforms and E. coli were found in the beginning of ripening period decreasing with 60 days. The contamination by coagulasepositive Staphylococci was reduced at the end of the ripening period. After 45 days of ripening the cheeses made in dry and in the rainy seasons presented coagulase-positive Staphylococci counts under the limit recommended by the Brazilian legislation (1000 cfu/g). Salmonella spp. was not detected. SEC and TSST-1 were detected in three and five samples, respectively from cheeses manufactured on dry season. From the cheeses of the rainy season analyzed, one presented simultaneously SEB, SEC and TSST-1 and 16 samples presented TSST-1. None of the 9 pools from isolates of Staphylococcus spp. analyzed produced the enterotoxins A, B, C and D, although three pools produced TSST-1. The great variation on percentages of moisture, fat content in the dry matter and protein indicate the lack of standardization of the cheesemaking process of the traditional Serro Minas cheese. Seventeen yeast species were identified during the ripening, being Debaryomyces hansenii, Kodamaea ohmeri and Kluyveromyces marxianus the most prevalent species. An increase in the yeast counts was found during cheese ripening. Some species were detected only in the cheese manufactured in the dry season and others were detected only in the cheese manufactured in the rainy season. Biogenic amines such as putrescine, cadaverine, spermidine, 2- phenylethylamine, spermine and tryptamine had high contents during ripening, in the cheese manufactured in the dry season; histamine, in the cheese manufactured in both seasons and agmatine, in the cheese manufactured in the rainy season. Tryptamine and histamine showed higher contents in the cheese manufactured in the dry and rainy seasons, respectively. Individually, biogenic amines searched not reached contents that could cause adverse effects to human health. A total of 53 volatile compounds were detected during the cheese and 50 were identified in the cheese manufactured in the rainy season, being detected aromatic compounds, fatty acids, hydrocarbons, alcohols, esters, ketones and terpenes. Some volatile compounds disappeared during ripening and others come out. Other compounds were detected in the cheese in all ripening period. The high pathogen and coliform levels in the beginning of ripening for the cheese produced in both seasons indicates the need for an improvement of the hygienic sanitary conditions of the milk used in the production of this cheese. The great variation on physicochemical parameters indicates the lack of standardization of the cheesemaking process of the cheese. The yeast, biogenic amines and volatile compounds determination contributed to characterize the traditional Serro cheese |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-05-27 2019-08-12T05:52:05Z 2019-08-12T05:52:05Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1843/BUOS-8M6K78 |
url |
http://hdl.handle.net/1843/BUOS-8M6K78 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais UFMG |
publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais UFMG |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFMG instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
instname_str |
Universidade Federal de Minas Gerais (UFMG) |
instacron_str |
UFMG |
institution |
UFMG |
reponame_str |
Repositório Institucional da UFMG |
collection |
Repositório Institucional da UFMG |
repository.name.fl_str_mv |
Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG) |
repository.mail.fl_str_mv |
repositorio@ufmg.br |
_version_ |
1816829599057707008 |