2026-04-26T20:21:16Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/813012026-04-06T08:04:15Zcom_10324_1181com_10324_931com_10324_894col_10324_1387

Caro Canales, Irma Quinto Fernández, Emiliano José Fuentes, L. Alessandria, V. Cocolin, L.S. Redondo del Río, María Paz Mayo, Baltasar Flórez, Ana Mateo, Javier 2026-01-09T16:42:31Z 2026-01-09T16:42:31Z 2020 LWT- Food Science and Technology, 2020,122, 109041 0023-6438 https://uvadoc.uva.es/handle/10324/81301 10.1016/j.lwt.2020.109041 109041 LWT 122 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. eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ Elsevier Ltd. Attribution-NonCommercial-NoDerivatives 4.0 Internacional Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese info:eu-repo/semantics/article