Ocorrência de fungos filamentosos e leveduras em queijo artesanal de origem bubalina produzido na Baixada Maranhense

Abstract

Artisanal cheese production is a consolidated cultural tradition that contributes to regional identity and local economic development. In Baixada Maranhense, this activity is essential for the economy of small family producers who use techniques inherited from previous generations and local raw materials. However, these dairy products are highly susceptible to microbiological contamination, which poses a risk to public health and requires attention to ensure the quality and safety of this dairy product. In this sense, the objective of the study was to verify the occurrence of filamentous fungi and yeasts in artisanal cheese of buffalo origin produced in Baixada Maranhense. For this purpose, 20 samples of cheeses produced in the municipalities of São Bento and Viana, both located in Baixada Maranhense, were collected. The cheeses were transported in isothermal boxes to the State University of Maranhão, where the enumeration of filamentous fungi and yeasts was performed and the identification of filamentous fungi through morphological characteristics, both macroscopic (colonial) and microscopic (cellular structures). The results of the study demonstrate the presence of molds and yeasts in 100% (n = 20/20) of the cheese samples evaluated, with fungal populations ranging from 1.9 x 10³ to 1.4 x 107 CFU/gram. Two genera of fungi were identified, Aspergillus sp. and Penicillium sp. It is concluded that there is a high occurrence of filamentous fungi and yeasts in the artisanal cheese samples, with the existence of two microtoxigenic fungal genera, which constitutes a risk to the microbiological safety of consumers and the urgent need to implement good manufacturing practices and public policies to guarantee the quality and safety of this important artisanal product