Exploring the Impact of Altitude on Bacterial Communities in Informally Produced Artisanal Colonial Cheeses: Insights from 16S rRNA Gene Sequencing
2025
Wemerson de Castro Oliveira | Anderson Santos de Freitas | Jeferson Aloísio Ströher | Neila Silvia Pereira dos Santos Richards | Maria Beatriz Prior Pinto Oliveira | Magnolia Martins Erhardt
Artisanal cheese microbiota plays a key role in defining its sensory properties, safety, and overall quality. Environmental factors, including altitude, influence microbial communities by altering temperature, pressure, and radiation levels, yet the extent of these effects on cheese microbiota remains unclear. Here, we investigated bacterial composition, diversity, and correlation patterns in artisanal cheeses produced along an 800 m altitudinal gradient in Southern Brazil using 16S rRNA gene sequencing and bioinformatic analyses. Diversity analysis showed no significant variation in microbial community structure across altitudes, suggesting that overall bacterial diversity is stable within this range. Physicochemical parameters, including moisture, pH, and fat content, also exhibited no statistical differences. However, differential abundance analysis revealed that while broad taxonomic profiles remained consistent, small differences were observed at deeper taxonomic levels, with Lactiplantibacillus, Psychrobacter celer, and Lactococcus raffinolactis showing altitude-associated variations. These findings suggest that altitude exerts only a subtle influence on cheese microbiota, primarily at lower taxonomic ranks. This study contributes to understanding environmental effects on cheese microbiomes, with potential applications for optimizing production and quality control in diverse altitudinal regions.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Multidisciplinary Digital Publishing Institute