温度决定了塞拉诺手工奶酪成熟过程中的微生物动力学
Jeferson Aloísio Ströher1, Anderson S DE Freitas2, Caroline Isabel Kothe3
1Universidade Estadual do Rio Grande do Sul, Área de Vida e Meio Ambiente, Campus de Encantado, Rua Alegrete, 801, Lambari, 95960-000 Encantado, RS, Brazil.
Anais da Academia Brasileira de Ciencias
|July 16, 2025
概括
熟成温度显著影响塞拉诺手工奶酪 (SAC) 的微生物群落. 较高的温度减少病原体,促进有益的乳酸细菌 (LAB),提高安全性和质量.
科学领域:
- 食品微生物学 食品微生物学
- 乳制品科学 乳制品科学
- 微生物生态学 微生物生态学
背景情况:
- 塞拉诺手工奶酪 (SAC) 是来自巴西南部的重要生奶产品.
- SAC的微生物生态,尤其是在不同的成熟条件下,尚不清楚.
- 未经消毒的乳制品需要仔细控制成熟,以确保安全和质量.
研究的目的:
- 研究成熟温度对塞拉诺手工奶酪微生物多样性的影响.
- 确定最佳的温度条件,以促进有益的微生物和抑制SAC中的病原体.
- 为修订SAC生产的成熟法规提供数据.
主要方法:
- 工艺奶酪样品在三个温度下 (5°C,12.5°C,20°C) 在60天内成熟.
- 微生物群落每15天分析一次,使用16S rDNA和ITS元编码.
- 物理化学参数 (温度,湿度,pH,脂肪,NaCl) 被测量并与微生物组成相关联.
主要成果:
- 成熟温度显著改变了SAC中的细菌和真菌群落.
- 低温 (5°C) 有利于潜在病原体的生长.
- 较高的温度 (12.5°C和20°C) 减少了病原体,增加了有益的乳酸细菌 (LAB),如<斜体>Enterococcus,<斜体>Lactococcus,<斜体>Lactobacillus,<斜体>Leuconostoc和<斜体>Streptococcus.
结论:
- 控制的成熟温度对于塞拉诺手工奶酪的微生物安全性和质量至关重要.
- 较高的成熟温度促进有益的LAB,有助于病原体抑制和感官特征.
- 目前的成熟法规可能需要修订,可能会在受控条件下将最低成熟期缩短到30天.
相关概念视频
01:23Physical Methods for Controlling Microbial Growth: Temperature
256
Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
256
01:27Factors Influencing Microbial Growth: Temperature
212
Microorganisms display remarkable adaptations, enabling them to thrive in diverse ecological niches across a wide range of temperatures. Temperature profoundly influences microbial growth by affecting enzymatic activity, membrane fluidity, and other cellular processes.Each microorganism operates within a specific temperature range defined by three cardinal points: minimum, optimum, and maximum. Below the minimum temperature, membranes lose fluidity, halting transport processes. Above the...
212
01:29Factors Influencing Microbial Growth: pH
226
Microorganisms are classified as acidophiles, neutrophiles, or alkaliphiles based on their pH growth preferences, reflecting their adaptations to specific environments. Maintaining a stable intracellular pH is critical for macromolecular stability and enzymatic activity, which can be challenged by external pH variations.Neutrophiles, such as Escherichia coli, grow optimally between pH 5.5 and 8.0. These microorganisms inhabit neutral or slightly acidic environments and employ mechanisms like...
226
01:28Factors Influencing Microbial Growth: Osmolarity
128
Osmolarity is the measure of solute concentration in a solution. It plays a critical role in determining water availability for organisms. Water moves across semipermeable membranes through osmosis, flowing from regions of lower solute concentration (more dilute) to regions of higher solute concentration (more concentrated).In high-solute environments, microbial cells lose water, leading to dehydration and inhibited growth. The extent to which water is available to microbes in such environments...
128
02:28Effect of Temperature Change on Reaction Rate
4.3K
The Arrhenius equation,
4.3K
01:29Methods for Controlling Microbial Growth
508
Microbial growth control refers to various methods employed to inhibit, reduce, or eliminate microorganisms to ensure safety and hygiene across different settings. These methods are categorized based on the target environment and the level of microbial control required.Biocides are versatile agents designed to control microorganisms by either inhibiting their growth or outright killing them. These agents work through various physical, chemical, mechanical, or biological mechanisms. The...
508