Resumo

CARDOZO, Marina C; FUSCO, Ángel J. V  e  CARRASCO, Marta S. Yeast microbiota in artisanal cheeses from Corrientes, Argentina. Rev. argent. microbiol. [online]. 2018, vol.50, n.2, pp.165-172. ISSN 0325-7541.  http://dx.doi.org/10.1016/j.ram.2016.06.006.

The artisanal cheese from Corrientes (from the Spanish acronym QAC-Queso Artesanal de Corrientes/Artisanal Cheese from Corrientes) is a soft cheese elaborated with raw cow milk and an artisanal coagulant agent. Lactic bacteria contitute the main flora of this cheese although yeasts are also present in high quantities as secondary microbiota and might play a relevant role in cheese ripening. The aim of this work was to evaluate yeast occurrence during QAC elaboration and ripening, and the effect of seasonal variation. Yeasts were isolated and purified from raw materials and cheese at different ripening stagesl elaborated during the different seasons. Yeast sample counts were in the order of 10³ - 10⁷ UFC/ml o UFC/g. Ninety yeast strains were classified: 9 from milk, 28 from the coagulant agent, 10 from curd and 43 from cheese. Candida predominated in milk samples while other yeast genera had low incidence. Candida also predominated in the coagulant agent samples, followed by genera Myxozyma and Debaryomyces. The isolates obtained from cheese belonged to the same genera predominating in the coagulant agent, and showed the same order of prevalence.

Palavras-chave : Yeasts; Artisanal cheese; Microbiota.

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