What is it about?
The article presents a metataxonomic characterization (using 16S rRNA gene sequencing) of the bacterial community, with a special focus on lactic acid bacteria (LAB), found in artisanal Coalho cheese produced in the Seridó region of Rio Grande do Norte, Brazil (Caatinga biome). The study analyzed 32 cheese samples collected from eight different municipalities to identify the regional "microbial signature" of this traditional raw-milk product.
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Why is it important?
This research is essential for several scientific, economic, and cultural reasons: • Territorial Identity: Coalho cheese is a symbol of the Seridó region, but detailed molecular studies on its microbiota were lacking. This study helps define the product's regional identity. • Safety and Quality: By identifying predominant genera (such as Enterococcus, Lactococcus, Streptococcus, and Leuconostoc), the research provides a foundation for quality control and food safety. • Producer Valorization: It supports public policies and certification programs for artisanal producers, helping to regulate production while preserving traditional characteristics. • Biome Adaptation: It investigates how the unique conditions of the Caatinga biome (semi-arid climate) influence spontaneous fermentation and the cheese's microbial ecosystem.
Perspectives
The study paves the way for several fronts of investigation and future development: • Technological Standardization: The data serve as a baseline for standardizing cheese manufacturing, reducing inconsistencies without compromising artisanal properties. • Biotechnological Potential: The identified microbial richness suggests that these bacteria could be isolated and used in the future as native starter cultures or for the development of new dairy products. • Functional Studies: Future perspectives include the functional characterization of these bacteria to understand how they specifically contribute to the unique flavor, aroma, and texture of Seridó Coalho cheese. • Sustainability: It contributes to the sustainable development of the regional cheese production chain in the Brazilian Northeast.
Emmanuella O. Moura Araújo
Federal University of Rio Grande do Norte (UFRN)
Read the Original
This page is a summary of: Metataxonomic insights into lactic acid bacteria diversity in artisanal coalho cheese from the Caatinga biome, PLOS One, July 2026, PLOS,
DOI: 10.1371/journal.pone.0352903.
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