Artigo de periodico

Incorporation of Multi S train Probiotic Preparation in a Traditional Brazilian Cheese: Effects on Microbiological Safety and Bacterial Community (2019)

• Authors:
  • Pehrson, Moysés Estevão de Souza Freitas
  • Souza, Viviane Lívia Carvalho de
  • Mancilha, Ismael Maciel de
• USP affiliated authors: MANCILHA, ISMAEL MACIEL DE - EEL ; SOUZA, VIVIANE LÍVIA CARVALHO DE - EEL
• Unidade: EEL
• DOI: 10.5539/ jfr. v9n1p1
• Assunto: PROBIÓTICOS
• Keywords: Microbiota; Queijos Artesanais; Queijos de Leite Cru; artisanal cheese; raw milk cheese; probiotics
• Agências de fomento:
  • Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
  • Financiamento CAPES
• Language: Inglês
• Abstract: Consumer preference for raw milk cheeses has increased in the past few years. This occurred partly due to their more diverse, enjoyable characteristics, but also due to claims that certain members of the autochthonous microbiota of milk can be beneficial to human health. These microorganisms can inhibit the growth of undesirable microorganisms and may also be used to establish a biogeographic identity for these products. The aim of this study was to assess the effect of a multi-strain probiotic preparation on the microbiological safety and composition of bacterial community of a traditional Brazilian raw milk cheese by means of culture dependent and methods and pyrosequencing. Probiotic enriched cheeses presented an average of 50% less sequence reads belonging to Enterobacteriaceae than control cheeses. Total and thermotolerant coliforms cell viability decreased throughout ripening in two seasons (summer and autumn), while in the winter the presence of these microorganisms was negligible since the beginning of ripening. Results obtained through culture dependent method did not correlate with culture independent method, which pointed to a relatively constant number of Enterobacteriaceae reads during ripening. Viable cells of coagulase positive Staphylococcus aureus stayed within legal limits in both groups of cheeses since the first day and decreased to zero at the 15th day in probiotic enriched cheeses. Salmonella sp. and Listeria sp. were absent in both control and probiotic groups. Our results support that enriching raw milk cheeses with probiotic bacteria or other bioprotective bacteria may help mitigate off flavors produced by Enterobacteriaceae and result in safer products by inhibiting the growth of these microorganisms, while maintaining the microbial diversity that may be beneficial to sensory profiles and health-promoting characteristics. We also showed that this traditional cheese, if m
• Imprenta:
  • Publisher place: Canadá
  • Date published: 2019
• Source:
  • Título: Journal of food research
  • ISSN: 1927-0895
  • Volume/Número/Paginação/Ano: v.9, n.1, p.1-10, 2019


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• ABNT

  PEHRSON, Moysés Estevão de Souza Freitas e SOUZA, Viviane Lívia Carvalho de e MANCILHA, Ismael Maciel de. Incorporation of Multi S train Probiotic Preparation in a Traditional Brazilian Cheese: Effects on Microbiological Safety and Bacterial Community. Journal of food research, v. 9, n. 1, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.5539/ jfr. v9n1p1. Acesso em: 07 maio 2026.

• APA

  Pehrson, M. E. de S. F., Souza, V. L. C. de, & Mancilha, I. M. de. (2019). Incorporation of Multi S train Probiotic Preparation in a Traditional Brazilian Cheese: Effects on Microbiological Safety and Bacterial Community. Journal of food research, 9( 1), 1-10. doi:10.5539/ jfr. v9n1p1

• NLM

  Pehrson ME de SF, Souza VLC de, Mancilha IM de. Incorporation of Multi S train Probiotic Preparation in a Traditional Brazilian Cheese: Effects on Microbiological Safety and Bacterial Community [Internet]. Journal of food research. 2019 ;9( 1): 1-10.[citado 2026 maio 07 ] Available from: https://doi.org/10.5539/ jfr. v9n1p1

• Vancouver

  Pehrson ME de SF, Souza VLC de, Mancilha IM de. Incorporation of Multi S train Probiotic Preparation in a Traditional Brazilian Cheese: Effects on Microbiological Safety and Bacterial Community [Internet]. Journal of food research. 2019 ;9( 1): 1-10.[citado 2026 maio 07 ] Available from: https://doi.org/10.5539/ jfr. v9n1p1

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