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Further culture-independent characterization of the lactic microbiota of Serro artisanal cheese

  • Food Microbiology - Short Communication
  • Published:
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Abstract

This study aimed to provide a further characterization of the lactic microbiota present in Minas artisanal cheese (MAC) from the Serro region by using culture-independent methods, as a complementary analysis of a previous study. The total DNA extracted from MAC samples (n = 55) was subjected to repetitive extragenic palindromic-PCR (rep-PCR) and PCR-denaturing gradient gel electrophoresis (PCR-DGGE). Rep-PCR analysis showed that core microbiota of Serro MAC was closely related, independent of the production town, farm size, or time of production. The sequencing of PCR-DGGE bands identified the prevalence of Lactococcus lactis in all samples, and Streptococcus salivarius was also identified. Thus, we conclude that when more accurate methods are unavailable, rep-PCR can be used as a culture-independent method to demonstrate if the microbiota is closely related or not among the samples. PCR-DGGE results also matched to the main findings of high-throughput sequencing, previously presented, confirming its confidence to detect the main microbial groups present in the raw milk cheeses.

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Acknowledgements

The authors are thankful to the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brasília, DF, Brazil, Finance code 001), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brasília, DF, Brazil), and Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG, Belo Horizonte, MG, Brazil).

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Authors and Affiliations

  1. Departamento de Veterinária, InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Campus Universitário, Centro, Viçosa MG, 36570 900, Brazil

    Letícia Rocha Ferreira, Thaiza Teixeira de Almeida, Milimani Andretta, Luana Martins Perin, Anderson Carlos Camargo & Luís Augusto Nero

  2. Departamento de Tecnologia de Alimentos, Inovaleite - Laboratório de Ciência E Tecnologia Do Leite E Derivados, Universidade Federal de Viçosa, Campus Universitário, Centro, Viçosa MG, 36570 900, Brazil

    Letícia Rocha Ferreira, Thaiza Teixeira de Almeida, Anderson Carlos Camargo & Antônio Fernandes de Carvalho

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  1. Letícia Rocha Ferreira
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  2. Thaiza Teixeira de Almeida
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  3. Milimani Andretta
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  4. Luana Martins Perin
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  7. Luís Augusto Nero
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Contributions

Leticia R. Ferreira: methodology, investigation, and writing (original draft and review). Milimani Andretta and Thaiza T. Almeida: methodology and investigation. Luana M. Perin and Anderson C. Camargo: supervising, methodology, formal analysis, and writing (review and editing). Antonio F. Carvalho and Luís A. Nero: conceptualization, validation, formal analysis, resources, data curation, writing (review and editing), supervision, project administration, and funding acquisition.

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Correspondence to Luís Augusto Nero.

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The authors declare no competing interests.

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Responsible Editor: Elaine Cristina Pereira de Martinis

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Ferreira, L.R., de Almeida, T.T., Andretta, M. et al. Further culture-independent characterization of the lactic microbiota of Serro artisanal cheese. Braz J Microbiol 53, 1593–1598 (2022). https://doi.org/10.1007/s42770-022-00778-2

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  • DOI: https://doi.org/10.1007/s42770-022-00778-2

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