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- W2250969771 abstract "RESUMEN. Seaislaron,identificaronycaracterizaron20cepasdebacteriasacidolacticas(BAL)deun“quesocrematropical” tradicionalmentefabricadoconlechebronca.Las20cepasdeBALutilizadascrecieronenlechedescremadaycadaunadeellasfueevaluadamediantesupoderacidificante(pH)encuatrotiemposdeincubacion(6,24,48y72h)ytrestemperaturasdefermentacion(30,37y42 C).EnbasealpHmasbajo,seseleccionaronseiscepasparafabricarun“quesotipocrematropical” conlechepasteurizada.Lascepasfueroncaracterizadasmediantepruebasbioquimicas(fermentacion de carbohidratos y produccion de amonio a partir de arginina) y de secuenciacion del 16S rDNA. SeidentificaroncincoespeciesdeLactobacillus fermentum yunaespeciedeLactobacillus pentosus.Entrelastemperaturasdefermentacionyeltiempodeincubacionseestimarondiferenciassignificativas(p 0.05).Asimismo,serealizaronpruebasqueincluyeroncuentastotalesdefloranolactica,cuentadeBAL,coliformestotales,Escherichia coli,hongosylevadurasenelquesocremaelaboradoconlechepasteurizadaycomoreferenciaseusoalquesocremaartesanal.Laspoblacionesmasbajasdeesosmicroorganismosseencontraronenelquesofabricadoconlechepasterizada(p 0.05).Palabras clave:Bacteriasacidolacticas,16SrDNA,queso,cultivosiniciadores.ABSTRACT. The purpose of this study was the isolation, identification and characterisation of 20 strains of lacticacidbacteria(LAB)froma“tropicalcreamcheese” traditionallypreparedwithnon-pasteurisedmilk.The20strainsofLABweregrowninde-creamedmilk,andeachonewasevaluatedwithrespecttoitsacidifyingcapacity(pH)atfourincubationtimes(6,24,48and72h)andthreeincubationtemperatures(30,37and42" @default.
- W2250969771 created "2016-06-24" @default.
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- W2250969771 date "2009-01-01" @default.
- W2250969771 modified "2023-09-26" @default.
- W2250969771 title "AISLAMIENTO, IDENTIFICACIÓN Y CARACTERIZACIÓN DE BACTERIAS ÁCIDO LÁCTICAS PARA LA ELABORACIÓN DE QUESO CREMA TROPICAL Isolation, identification and characterisation of lactic acid bacteria for the manufacture of tropical cream cheese" @default.
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- W2250969771 hasPublicationYear "2009" @default.
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