## 3 Results and Discussion
### Profile of Bacteria with Pathogenic Potential and Harnful to Milk Technology
The FA profile of cheeses is directly related to the composition of the milk, which is influenced by herd management. Nutritional management, such as the type of forage, the proportion of concentrate, and supplementation with foods rich in polyunsaturated FAs, modulates the FA profile in milk [91; 92; 93; 94]. Additionally, the influence of starter and adjunct cultures on the fat profile, especially in matured products [95; 96], must be considered. In Figure 7, the correlation between the bacterial groups and the FA profile in the analyzed cheeses is observed, and the significant associations were negative, meaning they were inversely proportional to the presence of a particular FA and the growth of the bacterial group. The BPP and BHMT groups are negatively associated with C20:1n9 (Gondoic acid) and C22:6n3 (Docosahexaenoic acid). Additionally, BHMT is also negatively correlated with C22:1n9 (Erucic acid). Studies have reported the effect of lipid complexes and isolated FAs against bacterial groups, including pathogenic ones, suggesting their use as a natural antibiotic, which is a promising alternative to traditional synthetic drugs [97; 98; 99; 100; 101; 102]. [PERSON] et al. [102] investigated the antimicrobial effect of a purified lipid complex isolated from the microalgae _Chlorella vulgaris_ and _Arthospira platensis_ against _Escherichia coli_, _Bacillus subtilis_, and _Bacillus pumilus_. Figure 6: Heat map demonstrating the correlation between bacterial groups and physicochemical parameters. BPP: abundance of bacteria with pathogenic potential and BHMT: abundance of bacteria specific to milk technology. The bluish color shows positive brightness, whitish shows without brightness, and reddish shows negative brightness. The correlation test used was [PERSON]’s non-parametric test and the asterisk indicates a significance of 95% (\(p<0.05\)). The genus _Staphylococcus_ showed a negative correlation with seven different FAs: C18:3n6 (\(\gamma\)-Linolenic Acid), C20:1n9 (Gondoic Acid), C20:5n3 (Eicosapentaenoic Acid), C22:0 (Behenic Acid), C22:6n3 (Docosahexaenoic Acid), C24:0 (Lignoceric Acid), and C24:1n9 (Nervonic Acid). Linolenic acid in ethanolic extracts of _C. vulgaris_ also showed antibacterial activity against _Staphylococcus aureus_ and _Salmonella typhi_, the causative agent of typhoid fever [97,101]. Additionally, other researchers have verified the antimicrobial properties of eicosapentaenoic acid, stearidonic acid, and gamma-linolenic acid, with the latter two being inhibitors of oral pathogens such as _Prerotella intermediia_ and _Porphyomonas gingivalis_, with minimum inhibitory concentrations of 39.06 and 9.76 \(\upmu\)g/mL, respectively [99,100]. Inhibitions, at micromolar concentrations, of species such as _Aggregatobacter actinomycetemcomitans_, _Candidia albicans_, _Fusobacterium nucleatum_ subsp. _vincenti_, and _Streptococcus mutans_ were also reported by [PERSON] et al. [100]. It is already scientifically known that the presence of VOCs can inhibit or even reduce microbial growth. In Figure 8, this inhibition profile was observed. The presence of various VOCs in cheese showed a negative association with the bacterial groups analyzed. Six bacterial groups--_Staphylococcus_, _Pseudomonas_, BPP, BHMT, LAB, and total bacteria--showed sensitivity (negative correlation) to the presence of four VOCs: Butyric acid and Ethanol (products of fermentative pathways of sugars such as glucose, galactose, and sucrose), Methyl Butyrate (a product of butyric acid fermentation), and Methyl Decanoate. [103]. Butyric acid directly influenced the _Staphylococcus_, BPP, and BHMT groups. Figure 7: Heat map demonstrating the correlation between bacterial groups and the fatty acid profile. BPP: abundance of bacteria with pathogenic potential and BHMT: abundance of bacteria specific to milk technology. The bluish color shows positive brightness, whitish shows without brightness, and reddish shows negative brightness.