Bacteria of the genus Enterococcus in coalho cheese : influence of the processing on microbial selection, technological profile and implications in food safety / Bacterias do genero Enterococcus em queijo de coalho : influencia do processamento na seleção microbiana, perfil tecnologico e implicações em segurança de alimentos

AUTOR(ES)

Juliana Miguel Perri

DATA DE PUBLICAÇÃO

2010

RESUMO

Bacteria of the genus Enterococcus occur naturally as a lactic microbiota in a variety of chesses. This presence may be related to contamination however may have positive character due to the technological properties described for the genus. This work aimed to evaluate the influence of coalho cheese processing in the selection of bacteria of the genus Enterococcus as well as determine the technological profile and possible food safety implications by the presence of bacteria in the coalho cheese product. For cheese manufacturing, the parameters of heat treatment were: rapid pasteurization and curd cooking at three different temperatures (40, 45 and 50°C). The results showed the selective action of the processing for bacterias of the genus Enterococcus, having, the step of pasteurization, been incapable of elimination. Both the steps of curd cooking and the curd salting selectively favored the growth of this genus, within the total of the present lactic acid bacteria, without any discrimination between the different temperatures used. Within the bacteria species identified, E. faecium was the most occurrent (83,9%), followed by the specie E. faecalis (0,6%). The technological profile of the identified bacteria showed that they may be able to actively contribute to the development of the characteristic flavour to the product. The isolated bacteria of the genus Enterococcus showed low acidifying activity but there are incidence of isolates with thermofilic starter characteristics that may be able to participate in obtaining satisfactory results in this coalho cheese product. The presence of these bacteria in foods must be evaluated mainly due to the characteristic of pathogenicity-related gelatinase, found in only one isolated strain, and other features not found but that could be acquired

ASSUNTO(S)

food safety enterococcus coalho cheese enterococcus genus segurança alimentar queijo de coalho

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