Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese
[EN] Lactococci strains obtained from raw-milk Oaxaca cheese through its production process in two factories from the Tulancingo Valley, Mexico, were isolated and characterized. A total of 120 colonies were selected from the growth in M17 and MRS agars. Twenty were identified as lactococci strains,...
| Autores: | , , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión enviada para evaluación y publicación |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Universidad de León |
| Repositorio: | BULERIA. Repositorio Institucional de la Universidad de León |
| OAI Identifier: | oai:buleria.unileon.es:10612/27103 |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0023643820300293 https://hdl.handle.net/10612/27103 |
| Access Level: | acceso abierto |
| Palabra clave: | Tecnología de los alimentos Oaxaca cheese Lactococcus Acidifying capacity Antibiotic resistance 3309.15 Higiene de Los Alimentos |
| Sumario: | [EN] Lactococci strains obtained from raw-milk Oaxaca cheese through its production process in two factories from the Tulancingo Valley, Mexico, were isolated and characterized. A total of 120 colonies were selected from the growth in M17 and MRS agars. Twenty were identified as lactococci strains, all Lactococcus lactis, and were characterized by molecular and phenotypic methods including carbohydrate use, enzymatic profile, acidifying capacity, and antibiotic and phage resistance. High phenotypic diversity was observed and confirmed among the Lactococcus lactis strains by rep-PCR fingerprints. Fifty percent of the strains were resistant to streptomycin and 35% to erythromycin. Nine isolates were considered as fast acidifying strains. The predominant volatile compounds produced were 3-methylbutanol, 3-methylbutanal and butane-2,3-dione. A selection of strains isolated in this study has shown satisfactory characteristics to be used as potential starters for the industrial production of Oaxaca cheese |
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