Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing

Abstract

The aim of the present study was to characterise the physicochemical and the microbiota composition of the artisanal Fresco cheese from Sonora. For this, cheeses of 18 small‐scale artisanal dairies were analysed. The chemical composition and the microbiological quality were determined by standard methods, and bacterial diversity by high‐throughput sequencing. The physicochemical composition showed differences ( P < 0.05) among dairies, and the principal component analysis aggrupation of 66% dairies. The analysis by region did not show difference ( P < 0.05).The microbiota most abundant were Firmicutes , Proteobacteria and lactic acid bacteria in phyla and genera, respectively. These results provide insights on the characterisation of the Fresco cheese from Sonora.