ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2014
Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese.
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Temporal and production-related determinants of microbial counts in pingo, the natural starter culture of minas artisanal cheese.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Emerging Biocontrol Strategies in Cheese Safety: A Critical Review of Bacteriophages, Antimicrobial Peptides, and Postbiotics.Foods (Basel, Switzerland) · 2026Review
- A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses.Foods (Basel, Switzerland) · 2022Article
- In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening.Applied and environmental microbiology · 2021Article
- Microbiological quality and safety of Brazilian artisanal cheeses.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2021Review
- Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2015Article
- Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The artisanal Minas cheese is produced from raw cow's milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws. This substitution caused changes in the traditional characteristics of cheese. Due to the absence of scientific studies indicating the microbial composition of biofilms formed on wooden forms, tables and shelves used in these cheese production, the present work evaluated the counts of Staphylococcus aureus, Escherichia coli, coliforms at 32 °C, yeasts, presumptive mesophilic Lactobacillus spp. and Lactococcus spp. in these biofilms, milk, whey endogenous culture and ripened cheese in two traditional regions: Serro and Serra da Canastra. Also, we checked for the presence of Salmonella sp. and Listeria monocytogenes in the ripened cheeses. The ultra structure of the biofilms was also assessed. Counts above legislation (> 2 log cfu/mL) for the pathogens evaluated were found in milk samples from both regions. Only one shelf and one form from Serro were above limits proposed (5 cfu/cm(2) for S. aureus and E. coli and 25 cfu/cm(2) for coliforms) in this study for contaminants evaluated. In Canastra, few utensils presented safe counting of pathogens. There was no Salmonella sp. and Listeria monocytogenes in the cheeses after ripening. Thus, the quality of the cheese is related to improving the microbiological quality of milk, implementation and maintenance of good manufacturing practices, correct cleaning of wooden utensils, and not its replacement.
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