Estudo quali-quantitativo da microbiota anaeróbia em amostras de queijos provolone, parmesão e prato
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Data
2001-06
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Universidade Federal de Goiás
Resumo
The present study was designed to quantify, isolate and identify the most frequent bacteria in samples of provolone, parmesão and prato cheese in late blowing and in normal condition as well as to determine the pH and the rate of nitrite and nitrate concentrations. The amount of 120 samples, being 62 of provolone, 36 of Parmesan and 22 of prato, produced by cheese factories in the states of Goiás and Minas Gerais were analysed. Clostridium butyricum and Streptococcus intermedius were more
frequently isolated and identified in samples of provolone, Parmesan and prato cheese regarded as in late blowing, while in those samples regarded as normal condition the most frequent bacteria were Streptococcus intermedius, Actinomyces israelli and Actinomyces naeslundii. No statistical significant difference was seen on the quantification of anaerobic bacteria among the samples of different kinds of cheese regarded as in late blowing and in normal condition. The mean values for pH, independently
of the cheese condition, didn’t show any significant variation and the method was considered to be inappropriate to conclude about the late blowing. In the normal condition samples nitrite and/or nitrate were found in a mean concentration of 2,06 ppm.
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Estufamento tardio, Queijo, Clostridium butyricum, Microbiologia, Late blowing, Cheese, Microbiology
Citação
MESQUITA, Albenones José de; OLIVEIRA; Antônio Nonato de; BORGES, Gabriela Teixeira; NICOLAU, Edmar Soares; SOUZA, Albertina Alves Gundim Dutra. Estudo quali-quantitativo da microbiota anaeróbia em amostras de queijos provolone, parmesão e prato. Ciência Animal Brasileira, Goiânia, v. 2, n. 1, p. 09-16, jan./jun. 2001. Disponível em: <https://www.revistas.ufg.br/vet/article/view/258/230>.