Preservation of Microbiological Identity in Brazilian Artisanal Cheese

A recent project in Brazil is focusing on safeguarding the microbiological identity of artisanal cheeses by storing samples at -80°C. This initiative is designed to preserve the unique characteristics of cheeses in different stages of maturation, with samples being collected at various intervals, such as fresh, 15, 30, and 60 days old.

The storage, offered free to producers, involves placing small cheese portions in cryoprotectant solutions, ensuring their microbiological features can be preserved for decades. The project employs metagenomic and metataxonomic techniques to identify the DNA of microorganisms present in each cheese, allowing for a detailed characterization of both microbiological and chemical signatures.

Research indicates that neighboring properties can produce markedly different cheeses, emphasizing the need to describe each property's unique terroir. The study also examines how bacterial, fungal, and yeast species transform the proteins, fats, and sugars in milk over time, continuously altering the sensory profile of the cheese.

An additional aim of the project is to scientifically validate the safety of traditionally produced Queijo Minas Artesanal made from raw milk, provided good manufacturing practices are followed. Producers can retrieve their samples for free to restore the original microbiota of their cheeses when needed.

The current infrastructure can store around 20,000 samples, with plans for expansion. The project team intends to monitor the same producers over several years, documenting how the microorganisms and cheese characteristics evolve.