Abstract：
The Minas artisanal cheese from the Serra da Canastra (MAC-CM) microregion is a traditional product due to its production and ripening process. Artisanal chesses manufactured with raw cow\'s milk and endogenous dairy starters (\"also known as pingo\") have distinctive flavors and other sensory characteristics because of the unknown microbiota. The aim of this study was to evaluate the microbiota during 30 days of ripening, the physicochemical changes, and their relation in MACs produced in two different microregions located in the Serra da Canastra microregion through culture-dependent and culture-independent methods. The MACs were collected in the cities of Bambuí (MAC-CMB) and Tapiraí (MAC-CMT) in the Canastra microregion (n = 21). Cheeses uniqueness was demonstrated with the multivariate analysis that joined the microbiota and physicochemical characteristics, mainly to the proteolysis process, in which the MAC-CMT showed deeper proteolysis (DI -T0:14.18; T30: 13.95), while the MAC-CMB reached only a primary level (EI -T0:24.23; T30: 31.10). Abiotic factors were responsible for the differences in microbial diversity between the cheese farms. Different microbial groups: the prokaryotes, like Corynebacterium variabile, Lactococcus lactis, and Staphylococcus saprophyticus; and the eukaryotes, like Kluyveromyces lactis and Diutina catenulata dominated ripening over time. The microbial community and proteolysis were responsible for the predominance of volatile groups, with alcohols predominating in MAC-CMB and free fatty acids/acids and esters in MAC-CMT.
摘要：
来自SerradaCanastra（MAC-CM）微区域的Minas手工奶酪由于其生产和成熟过程而成为传统产品。由于未知的微生物群，用生牛奶和内源性乳制品发酵剂（“也称为pingo”）制造的手工冰淇淋具有独特的风味和其他感官特征。这项研究的目的是评估成熟30天期间的微生物群，物理化学变化，以及它们在通过依赖培养和不依赖培养的方法在SerradaCanastra微区域的两个不同微区域中产生的MAC中的关系。MAC是在Canastra微区域（n=21）的Bambuí（MAC-CMB）和Tapiraí（MAC-CMT）城市收集的。通过加入微生物群和物理化学特征的多变量分析证明了奶酪的独特性，主要是蛋白水解过程，其中MAC-CMT显示更深的蛋白水解（DI-T0：14.18;T30：13.95），而MAC-CMB仅达到一级(EI-T0:24.23;T30:31.10)。非生物因素是奶酪农场之间微生物多样性差异的原因。不同的微生物群体：原核生物，像棒状杆菌一样，乳酸乳球菌,和腐生葡萄球菌；和真核生物，像乳酸克鲁维酵母和Diutinacatenulata一样，随着时间的流逝而成熟。微生物群落和蛋白水解是挥发性基团占优势的原因，醇在MAC-CMB中占主导地位，游离脂肪酸/酸和酯在MAC-CMT中占主导地位。
