Resumo

LOPEZ MOLINELLO, ALFREDO. DIVERSITY OF FUNGAL MICROBIOTA IN PAIPA CHEESE PRODUCED IN PACHO, CUNDINAMARCA. Rev. ion [online]. 2011, vol.24, n.1, pp.77-84. ISSN 0120-100X.

The fungi diversity in Paipa cheese (the only typical mature cheese of Colombia) and the milk used in its preparation in the town of Pacho were studied. Samples of cheeses were taken on the first, fifth and tenth day of maturation. The mean count of filamentous fungi in these cheese was between 1.48 and 3.67 log10 cfu/g and between 4.15 and 5.93 log10 cfu/g for yeasts. In the milk sample, the filamentous fungi and yeasts were between 1.84 and 1.95 log10 cfu/g and 3.3 and 4.96 log10 cfu/g, respectively. Among the identified fungi, we found Penicillium (which has both beneficial and harmful species), Aspergillus (in which toxigenic species have been reported), Fusarium, Phoma, Cladosporium and Botrytis (where most species found in cheeses are contaminants), and Geotrichum (responsible for the organoleptic characteristics of matured cheeses). The yeasts identified in this research are: Trichosporum beigelii, Cryptococcus albidus, Candida guilliermondii, Cryptococcus uniguttulatus, all responsible for providing organoleptic characteristics in this type of cheese; Rhodotorula minuta, Rhodotorula rubra y Candida rugosa, also identified in this study, are generally contaminants in the production process.

Palavras-chave : identification; filamentous fungi; yeasts; ripening; artisanal cheese.

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