Physicochemical and microbiome changes in queso crema de Chiapas during ripening

Le résumé fourni par la source

Abstract The dynamic transformations of physicochemical, microbiological, and metagenomic profiles in Queso Crema de Chiapas were studied during distinct ripening stages (2, 29, and 58 days). While the fundamental physicochemical characteristics—including protein, fat, and salt content—remained remarkably stable, a distinctive evolution in microbial diversity was observed, characterized by a decline in bacterial genera and a concurrent increase in fungi and yeasts as maturation progressed. The most abundant bacterial genera were Streptococcus , Lactobacillus , and Lactococcus throughout ripening. Streptococcus and Lactobacillus increased as ripening time progressed, while Lactococcus exhibited an opposite trend. In addition, several predominant fungal species were identified across the three ripening periods, including Candida versatilis , Candida etchellsii , and Candida tropicalis . Candida etchelsii decreased, and Candida tropicalis increased with ripening time. Notably, low levels of potentially pathogenic microorganisms were detected. This study highlights the influence of ripening duration on microbial composition, providing valuable insights for the production of artisanal cheeses and the enhancement of their quality.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.