Bacteria and yeasts associated to Colonial cheese production chain and assessment of their hydrolytic potential

Abstract Different types of microorganisms are important in cheese-making because the contributions their metabolism offers during process. Few present Colonial cheese known, addition to ones that introduced kick-start processes or associated with infections poisonings. This study aimed identify, by MALDI-TOF and/or DNA sequencing, bacteria and yeasts isolated from samples collected main stages production, i.e., a type produced southern region Brazil. The lytic capacity these at 5 °C 30 was also evaluated. 58 bacterial strains were distributed 10 species among genera Bacillus, Citrobacter, Klebsiella, Lactococcus, Paenibacillus, Staphylococcus Raoutella. From 13 analyzed, three identified as following: Candida pararugosa; Meyerozyma guilliermondii; Rhodotorula mucilaginosa. In isolates it possible identify only genus sp. Trichosporon L. lactis (48%) M. guilliermondii (46%) were, respectively, predominant isolated. highest microbial activity observed °C. Lipase on proportionally more proteolytic bacteria. Lower caseinase lipase °C, demonstrating importance refrigeration controlling activity. research highlighted cultivation some part microbiota well several them can hydrolyze various compounds milk could be its maturation or, uncontrolled circumstances, cause product deterioration.