Dinámica poblacional y aislamiento de bacterias ácido lácticas en lactosuero fermentado

Martínez-López, Valeria; Ventura, Sandra Trinidad del Moral; Ruiz, Bernardo Sachman; Ramírez-Coutiño, Laura; García-Gómez, María de Jesús

doi:10.21640/ns.v8i17.522

Cited by 2 publications

(1 citation statement)

References 8 publications

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“…Evaluating the microbiological quality of the final fresh cheese product as well as the intermediates throughout the production line is an important contribution to control the quality of the product, as suggested for the production of mozzarella cheese (Losito et al, 2014). In other studies, dynamic populations isolated from whey, from artisan string cheeses manufactured with raw milk, have been reported in the literature (Martínez-López et al, 2016;Moser et al, 2018). Isolates of whey from artisan string cheese showed that Enterococcus and Lactobacillus were the dominant genera (Luiz et al, 2016).…”

Section: Discussionmentioning

confidence: 89%

Genetic characterization of the microbiota of artisan fresh cheese from the Papaloapan region

García-Muñoz¹,

Cruz-Velazco²,

Chávez‐Martínez³

et al. 2021

Mexjbiotechnol

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The population of the Papaloapan region consume artisan fresh cheeses and no pathogen outbreaks have been reported recently. The microbiota is responsible to develop desirable characteristics of cheeses and undesirable characteristics due to the presence of certain pathogens microorganisms. Therefore, to identify the microorganisms of fresh cheeses is an important issue for the producers, consumers, and authorities. 11 Artisan fresh cheese samples from the Papaloapan region were collected in the summer and 11 samples in winter to characterize their microbiota. Traditional microbial techniques were used to identify the fungus and the amplification of the 16S rRNA gene and PCR-denaturing gradient gel electrophoresis (DGGE) The population of the Papaloapan region consume artisan fresh cheeses and no pathogen outbreaks have been reported recently. The microbiota is responsible to develop desirable characteristics of cheeses and undesirable characteristics due to the presence of certain pathogens microorganisms. Therefore, to identify the microorganisms of fresh cheeses is an important issue for the producers, consumers, and authorities. 11 Artisan fresh cheese samples from the Papaloapan region were collected in the summer and 11 samples in winter to characterize their microbiota. Traditional microbial techniques were used to identify the fungus and the amplification of the 16S rRNA gene and PCR-denaturing gradient gel electrophoresis (DGGE) The population of the Papaloapan region consume artisan fresh cheeses and no pathogen outbreaks have been reported recently. The microbiota is responsible to develop desirable characteristics of cheeses and undesirable characteristics due to the presence of certain pathogens microorganisms. Therefore, to identify the microorganisms of fresh cheeses is an important issue for the producers, consumers, and authorities. 11 Artisan fresh cheese samples from the Papaloapan region were collected in the summer and 11 samples in winter to characterize their microbiota. Traditional microbial techniques were used to identify the fungus and the amplification of the 16S rRNA gene and PCR-denaturing gradient gel electrophoresis (DGGE) method was used for bacteria identification. For all the samples, the presence of aerobic mesophiles, Streptococcus mesophiles and thermophiles, Lactobacillus mesophiles, Leuconostoc, total coliforms, Staphylococcus aureus, molds, and yeasts were identified. The complexity and variety of microorganisms in the summer and winter seasons samples were not significantly different. In conclusion, all samples of fresh artisan cheeses were under high microbial loads. Lactic Acid Bacteria (LAB) were in a typical load, as established by the quality and safety standards in the food industry. Conversely, pathogenic bacteria exceeded this limit. The microorganisms present in the fresh artisanal cheeses of the Papaloapan region were identified with precision, regarding the count and their diversity. A recommendation for the cheese manufacturers is to prepare starter cultures by selecting the appropriate microorganisms to produce the desirable characteristics such as aroma and flavor and reduce the risk of microbial infections by using pasteurized milk.

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Section: Discussionmentioning

confidence: 89%

Genetic characterization of the microbiota of artisan fresh cheese from the Papaloapan region

García-Muñoz¹,

Cruz-Velazco²,

Chávez‐Martínez³

et al. 2021

Mexjbiotechnol

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Caracterización de bacterias ácido lácticas con actividad antimicrobiana aisladas del queso crema de Chiapas, México

Corzo-González¹,

Hernández‐Núñez

González‐Sánchez

et al. 2021

CienciaUAT

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El queso crema de Chiapas es un producto artesanal fabricado en diferentes regiones de México. La capacidad de las bacterias lácticas, de producir grandes cantidades de ácido láctico y acético, tiene como efecto la disminución del pH, considerado uno de los factores primarios en la inhibición de microorganismos indeseables, como patógenos y bacterias coliformes, en alimentos lácteos. El objetivo de este trabajo fue aislar bacterias ácido lácticas y evaluar su efecto antagónico contra bacterias patógenas in vitro y contra patógenos presentes en la leche cuando se adicionan durante la elaboración del queso crema. Se aislaron cepas de bacterias lácticas del queso crema de Chiapas, México. Los aislados fueron identificados mediante pruebas bioquímicas API 50CH y secuencias del gen ribosomal 16S. Las bacterias de interés se usaron en pruebas de inhibición del crecimiento con cepas patógenas. Se cuantificó la producción de ácido acético y láctico por cromatografía de gases acoplado a masas en los quesos, al inicio y a los 10 d posteriores a su elabora-ción. Se aislaron 203 cepas bacterianas, de las cuales 82 tuvieron la capacidad de inhibir el crecimiento de 7 cepas bacterianas patógenas. Las cepas fueron identificadas por la secuencia parcial del gen ribosomal 16S como pertenecientes al género Lactobacillus; la adición de estas cepas en la elaboración del queso crema redujo o eliminó coliformes, Staphylococcus aureus, mohos y levaduras, mientras que en el queso elaborado con leche pasteurizada se detectaron 290 UFC/mL de mohos y levaduras. Estos resultados sugieren que las cepas de Lactobacillus aisladas del queso crema artesanal de Chiapas tienen potencial para su uso como cultivo iniciador con actividad de bioconservación en este y productos similares.

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Dinámica poblacional y aislamiento de bacterias ácido lácticas en lactosuero fermentado

Cited by 2 publications

References 8 publications

Genetic characterization of the microbiota of artisan fresh cheese from the Papaloapan region

Genetic characterization of the microbiota of artisan fresh cheese from the Papaloapan region

Caracterización de bacterias ácido lácticas con actividad antimicrobiana aisladas del queso crema de Chiapas, México

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