A importância das bactérias ácido láticas na produção de queijos artesanais: uma revisão

Abstract

Objective: To report scientific evidence about the importance of lactic acid bacteria and the influence of the addition of endogenous yeast (pingo) during the maturation process of artisanal cheeses. Literature review: The maturation time of artisanal cheeses is a topic widely discussed in the literature, as there are no specific criteria in production, resulting in multiple interpretations of data. The absence of standardization can result in products that are less safe for consumption and a drop in quality. Artisanal cheeses result from peculiar production, involving an endogenous microbiota of the raw material (refrigerated raw milk), which must be of good quality, added to the application of good manufacturing practices, which will give the final product specific sensory attributes such as aroma, flavor and texture. In this context, lactic acid bacteria play an important role in the fermentation and preservation of cheeses, coming from the autochthonous microbiota of the raw material, or starter cultures, added under controlled conditions. Final considerations: Starter cultures, such as pingo, when compared to spontaneous fermentation, can provide better fermentation control, reduction in maturation time, inviability of spoilage and pathogenic microorganisms, such as Listeria monocytogenes, as well as increased shelf life.