Diversidade de bactérias láticas isoladas a partir do queijo artesanal do sudoeste do Paraná

Lactic acid bacteria (LAB) play a key role in the fermentation and definition of sensory and safety characteristics of artisanal cheeses. Colonial cheese from southwest Paraná, produced with raw milk, has great cultural and economic relevance; however, the lack of identity and quality standards makes the knowledge of its native microbiota essential. The objective of this study was to isolate and molecularly identify LAB present in samples of colonial cheese from Paraná. Eighty-nine initial isolates were analyzed and subjected to phenotypic catalase and Gram staining tests, followed by molecular techniques of rep-PCR (GTG)₅ fingerprinting and PCR-ARDRA for identification. After phenotypic screening, 58 catalase-negative and Gram-positive isolates proceeded to molecular characterization. Thirty-six distinct genetic profiles were identified by rep-PCR, and PCR-ARDRA analysis allowed the identification of species of the Lactobacillus genus, with a predominance of the L. plantarum / L. paraplantarum / L. pentosus and L. casei / L. paracasei groups. The results highlight the rich microbial diversity of colonial cheese and provide the scientific data necessary for its regulation, sanitary control, and technological valorization as a regional artisanal product.