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Dinâmica das bactérias lácticas durante a maturação do queijo local

Dinâmica das bactérias lácticas durante a maturação do queijo local

Zohra Saidane

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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Biologia, ciencias de la vida
ISBN:
9786202335867
127,43 €
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Sobre IBD

Este estudo explora a diversidade e a dinâmica das comunidades bacterianas indígenas durante a produção e a maturação do J’ben Elgafs, um queijo tradicional argelino feito a partir do leite cru de vacas locais. As amostras foram analisadas ao longo de três épocas leiteiras (2019/2020) em diferentes fases de produção (leite, coalhada, queijo curado). As análises físico-químicas classificaram o J’ben Elgafs como um queijo macio, de teor médio de gordura e de boa qualidade higiénica. A flora láctica desenvolveu-se fortemente no início da maturação antes de estabilizar, enquanto os agentes patogénicos estavam ausentes. No total, foram identificadas 194 estirpes, principalmente do género Enterococcus, seguidas de Lactobacillus, Leuconostoc e Lactococcus. A análise REP-PCR revelou uma biodiversidade intra-específica significativa. As estirpes isoladas revelaram um bom potencial tecnológico e sensorial, reforçando a ideia de que este queijo pode ser desenvolvido à escala industrial, preservando a sua identidade local.

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