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Seasonal variation in the Canastra cheese mycobiota
Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripening due to an interest in the sensory characteristic...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9936976/ https://www.ncbi.nlm.nih.gov/pubmed/36817100 http://dx.doi.org/10.3389/fmicb.2022.1076672 |
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author | Martin, José Guilherme Prado Silva, João Marcos Maia César, Isabel Cristina da Rocha da Silva, Meiriele Santana, Samara Aparecida Veloso, Tomás Gomes Reis Silva, Jonas Guimarães e Ferreira, Celia Lucia de Luces Fortes Leech, John Cotter, Paul D. |
author_facet | Martin, José Guilherme Prado Silva, João Marcos Maia César, Isabel Cristina da Rocha da Silva, Meiriele Santana, Samara Aparecida Veloso, Tomás Gomes Reis Silva, Jonas Guimarães e Ferreira, Celia Lucia de Luces Fortes Leech, John Cotter, Paul D. |
author_sort | Martin, José Guilherme Prado |
collection | PubMed |
description | Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripening due to an interest in the sensory characteristics attributed to these microorganisms. In this work, the mycobiota of artisanal cheeses produced in the Canastra region was characterized based on ITS marker gene analysis. A total of 96 artisanal cheeses from 16 different farms across 9 cities were collected during two different periods (dry and wet seasons). The Canastra cheese mycobiota was significantly impacted by the season, the city of production and the farm but altitude did not affect the fungal community of the cheeses analyzed. Debaryomyces prosopidis was most abundant in the majority of samples across both seasons. During the wet season, Trichosporon asahii, Kluyveromyces lactis and Fusarium solani were the next most abundant species, followed by Torulaspora delbrueckii and Acremonium citrinum. These results highlight the importance of manufacturing practices and seasonality on the fungal composition of Canastra cheeses. These insights are particularly important in light of recent new regulation in Brazil, removing previous obstacles for surface fungi to persist on cheese. These new regulations will allow new approaches to cheese production, and ultimately, novel products. |
format | Online Article Text |
id | pubmed-9936976 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-99369762023-02-18 Seasonal variation in the Canastra cheese mycobiota Martin, José Guilherme Prado Silva, João Marcos Maia César, Isabel Cristina da Rocha da Silva, Meiriele Santana, Samara Aparecida Veloso, Tomás Gomes Reis Silva, Jonas Guimarães e Ferreira, Celia Lucia de Luces Fortes Leech, John Cotter, Paul D. Front Microbiol Microbiology Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripening due to an interest in the sensory characteristics attributed to these microorganisms. In this work, the mycobiota of artisanal cheeses produced in the Canastra region was characterized based on ITS marker gene analysis. A total of 96 artisanal cheeses from 16 different farms across 9 cities were collected during two different periods (dry and wet seasons). The Canastra cheese mycobiota was significantly impacted by the season, the city of production and the farm but altitude did not affect the fungal community of the cheeses analyzed. Debaryomyces prosopidis was most abundant in the majority of samples across both seasons. During the wet season, Trichosporon asahii, Kluyveromyces lactis and Fusarium solani were the next most abundant species, followed by Torulaspora delbrueckii and Acremonium citrinum. These results highlight the importance of manufacturing practices and seasonality on the fungal composition of Canastra cheeses. These insights are particularly important in light of recent new regulation in Brazil, removing previous obstacles for surface fungi to persist on cheese. These new regulations will allow new approaches to cheese production, and ultimately, novel products. Frontiers Media S.A. 2023-02-03 /pmc/articles/PMC9936976/ /pubmed/36817100 http://dx.doi.org/10.3389/fmicb.2022.1076672 Text en Copyright © 2023 Martin, Silva, César, da Silva, Santana, Veloso, Silva, Ferreira, Leech and Cotter. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Martin, José Guilherme Prado Silva, João Marcos Maia César, Isabel Cristina da Rocha da Silva, Meiriele Santana, Samara Aparecida Veloso, Tomás Gomes Reis Silva, Jonas Guimarães e Ferreira, Celia Lucia de Luces Fortes Leech, John Cotter, Paul D. Seasonal variation in the Canastra cheese mycobiota |
title | Seasonal variation in the Canastra cheese mycobiota |
title_full | Seasonal variation in the Canastra cheese mycobiota |
title_fullStr | Seasonal variation in the Canastra cheese mycobiota |
title_full_unstemmed | Seasonal variation in the Canastra cheese mycobiota |
title_short | Seasonal variation in the Canastra cheese mycobiota |
title_sort | seasonal variation in the canastra cheese mycobiota |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9936976/ https://www.ncbi.nlm.nih.gov/pubmed/36817100 http://dx.doi.org/10.3389/fmicb.2022.1076672 |
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