| Congresso Brasileiro de Microbiologia 2023 | Resumo: 1239-1 | ||||
Resumo:Brazil is the fourth largest cheese producer in the world, and the state of Minas Gerais is one of the main producing regions in the country. Among the different types of cheese produced, the Bloomy Rind Cheese and the Surface Mold-ripened Cheese have gained prominence, due to the awards in national and international competitions. The cheese is manufactured using predominantly manual techniques, which have a historical and cultural tradition, related to the region where it is being manufactured. Currently, the state of Minas Gerais has ten regions recognized as producers, which have a specific “terroir” in each location and the Canastra region is one of the most traditional in cheese production. The bacterial microbiota of these regions has already been characterized by several authors in the country, however, the study of the mycobiota and mycological succession in the maturation process in artisanal cheeses is considered unprecedented. Therefore, this work aimed to analyze the diversity of filamentous fungi found in Artisan Cheeses with Bloomy Rind Cheese and the Surface Mold-ripened Cheese from the region of Canastra in Minas Gerais and São Paulo. A total of seventy samples were analyzed from six cheese dairies located in the Canastra microregion, one in São Paulo state and also some commercial samples. In addition to cheese samples, air samples and scrapings from maturation room shelves were also analyzed. For isolation, serial dilutions were prepared and inoculated into Dicloran Rose Bengal Chloramphenicol agar (DRBC) and Dicloran 18% Glycerol agar (DG18) for 7 days at 25 °C. The pure cultures were transferred into Petri dishes containing Czapek Yeast Agar (CYA) and Malt Extract Agar (MEA) at 25 °C for 7 days and then, the identification of the species was performed, using specific identification manuals. For molecular characterization, nucleotide sequence data from portions of the calmodulin gene were used. The nucleotide sequences obtained were compared with those already deposited in the National Center for Biotechnology and Information (NCBI) database, using the BLAST tool. A total of 516 filamentous fungi were isolated, most belonging to the genera Aspergillus (22%), Penicillium (19%) and Geotrichum (19%), followed by Cladosporium (13%). Other genera and minority groups together represented (27%) of the total and were identified as: Ascomycetes, Trichoderma, Phoma, dematiaceous fungi, and Fusarium. Within the genus Aspergillus isolates, 28.2% were morphologically identified as belonging to Aspergillus section Circumdati, this group includes ochratoxin A-producing species such as A. westerdijkiae and A. ochraceus. The characterization of filamentous fungus species is important to protect this biodiversity and so, a specific management for the growth of beneficial fungi such as Geotrichum can be elaborated, besides avoiding the growth of toxigenic ones, guaranteeing food safety for this product that is so important for the country. Palavras-chave: mycology, biodiversity, food safety Agência de fomento:FAPESP | |||||