Study of the bacterial profile of raw milk butter, made during a challenge test with Listeria monocytogenes, depending on cream maturation temperature

Bacteria can play different roles and impart various flavors characteristics to food. Few studies have described bacterial microbiota of butter. In this study, next-generation sequencing was used determine content raw milk butter, processed during a challenge test, depending on cream maturation temperature the presence or not L. monocytogenes . Two batches were produced. pH microbiological analyses conducted butter storage. DNA also isolated from all samples for 16S rRNA amplicon analysis. For made matured at 14 °C, growth potential - 1.72 log cfu/g obtained. This value corresponds difference between median counts end storage beginning (pH 4.75 ± 0.04) characterized by dominance Lactococcus The abundance significantly higher in inoculated than control (p < 0.05). Butter 4 °C 6.81 0.01) presented 1.81 cfu/g. It psychrotrophic bacteria mainly Pseudomonas. study demonstrated that impacts microbiota, affecting thus product's its ability support pathogens like • No Listeria °C. Abundance Pseudomonas high refrigerated cream. Dominance acidic Higher compared samples.