Fungal community and physicochemical profiles of ripened cheeses from the Canastra of Minas Gerais, Brazil

Canastra Minas artisanal cheese is a protected geographical indication traditional food, handmade in this region from raw milk, and has a great social, cultural, and economic value. During the production and maturation process these cheeses are colonized by fungi that contribute to the sensory qualities of the product and are peculiar to each producing region. However, among these fungi there may be those mycotoxins that are harmful to health. This was the first study evaluating the fungi population present in ripened cheeses in Brazil, contributing to geographical indication and food security assessment. Therefore, the objectives of this study were to analyze the mycobiota present in the ripened Minas artisanal cheese produced in the micro region of Canastra using both culture-dependent and -independent methods, and to determine physicochemical characteristics of the cheese responsible for its geographical indication.