Caracterização espacial e temporal da microbiota do fermento endógeno utilizado na produção do Queijo Minas Artesanal

Minas Artisanal Cheese (MAC) is characterized by the use of raw milk and a natural starter culture known as "pingo", which is responsible for the fermentation, ripening, and development of the product's sensory properties. This study investigated the spatial (farmhouse and microregion) and temporal (seasonality) determinants of the microbial load in "pingo" across 10 producing regions. Sampling was conducted over four campaigns (dry and rainy seasons) between 2024 and 2025. The microbiota was analyzed using culture-based methods for the enumeration of lactic acid bacteria (LAB), coliforms, Staphylococcus aureus, and molds and yeasts, alongside the determination of pH and NaCl content. Variance was partitioned via PERMANOVA to identify the main factors of variation, while regional similarity patterns and seasonal effects were evaluated through non-parametric tests. The results indicated that the individual farmhouse is the primary explanatory component for the variation in LAB and coliform counts. In contrast, a significant seasonal effect was observed for S. aureus, molds, and yeasts. The producing microregion showed secondary influence on count variation. It is concluded that the microbiological variability of "pingo" is primarily determined by the producing unit and seasonality, which demands attention to local production management, particularly during periods favorable to the proliferation of undesirable microorganisms.