## 3 Results and Discussion
### Profile of Bacteria with Pathogenic Potential and Harnful to Milk Technology  
To detail and direct the analyses, the bacteria that could make the cheese unsuitable for consumption were classified into two groups: BPP--bacteria with potential pathogenicity to human health and BHMT--bacteria harmful to milk technology. Within BPP are foodborne pathogens, which cause poisoning and/or pose risks to public health, while BHMT consists of those bacteria that are resistant to thermal processes, which impart undesirable characteristics to the final product, spoilage, and biofilm-forming bacteria, according to the grouping proposed by [PERSON] et al. [19]. These groups represent 3.9% of the total bacterial abundance in cheese. In Figure 2B, we can see the high abundance of similarity of the sequences obtained in this work with the phylum Firmicutes (43.0%), followed by Proteobacteria, with emphasis on the class Gammaproteobacteria (47.2%), which includes families of potential human pathogens [44; 74; 76]. In Table 2, we observed that 15 genera were classified as BPP, with the _Acinetobacter_ genus being the most abundant, accounting for approximately 62.7% of the group (BPP), followed by the _Pseudomonas_ genus, with 34.7%. The BHMT group was made up of six genera, with the _Macroocccus_ genus being exclusive to this group. Furthermore, these two genera (_Acinetobacter_ and _Pseudomonas_), together with _Staphylococcus_, appeared most frequently in the samples, being present in 8, 12, and 10 cheeses, respectively. These results reinforce the similar profile between the two groups (BPP and BHMT) and the existence of a central microbiome composed of harmful bacteria in cheese [84]. \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline
**Pyls** & **Class** & **Order** & **Family** & **Genus** & **Species** & **Sample** & **TA1** & **BFP2** & **BIMT3** \\ \hline Actinobacteria & Actinomyctia & Actinomycticals & _Actromomyc_ & _Transport_ & _T. pyogenes_ & PT211 & 0.112 & 0.132 & UC \\ \hline  & & Bacteroidles & _Bacteroides_ & _Bacteroides_ & _Precudella_ & PT454 & 0.006 & 0.007 & UC \\ \hline  & & & & & & & & \\ \multirow{3}{*}{Bacteroidota} & \multirow{3}{*}{Bacteroidas} & \multirow{3}{*}{_Twoobacteria_} & \multirow{3}{*}{_Kisisella_} & _Kisisella_ & QA188, GP209, & 0.216 & 0.255 & UC \\  & & & & & & & & \\  & & & & & & & & \\  & & & & & & & & \\  & & & & & & & & \\  & & & & & & & & \\ \multirow{3}{*}{Firmicutes} & \multirow{3}{*}{Bacilli} & \multirow{3}{*}{Staphylococcus} & \multirow{3}{*}{Staphylococcus} & \multirow{3}{*}{Staphylococcus} & \multirow{3}{*}{S. chromosomes} & \multirow{3}{*}{S. chromosomes} & \multirow{3}{*}{S. chromosomes} & \multirow{3}{*}{S. chromosomes} & \multirow{3}{*}{S. chromosomes} & \multirow{3}{*}{S. chromosomes} & \multirow{3}{*}{S. chromosomes} & \multirow{3}{*}{S. chromosomes} \\  & & & & & & & & \\  & & & & & & & & \\  & & & & & & & & \\  & & & & & & & & & \\  & & & & & & & & \\  & & & & & & & & & \\  & & & & & & & & & \\  & & & & & & & & & \\ \hline  & Clostrtia & Tissierlles & _Potorphilaceae_ & _H.ocystis_ & PT211 & 0.185 & 0.192 & UC \\ \hline Fusobacteria & Fusobacteria & Fusobacteriaiales & Fusobacteria & Fusobacteria & Fusobacterium & _F. accomplishment_ & _F. accomplishment_ & 0.008 & 0.007 & UC \\ \hline \end{tabular}
\end{table} 
Table 2: Species bacteria with pathogenic potential (BPP) and bacteria harmful to milk technology (BHMT) detected in samples of sheep’s milk cheese sold in the southern region of Brazil (n = 13).