RT info:eu-repo/semantics/article
T1 Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese
A1 Caro, I.
A1 Quinto, E.J.
A1 Fuentes, L.
A1 Alessandria, V.
A1 Cocolin, L.S.
A1 Redondo-del-Río, M.P.
A1 Mayo, B.
A1 Flórez, A.B.
A1 Mateo, J.
K1 Oaxaca cheese
K1 Lactococcus
K1 Acidifying capacity
K1 Antibiotic resistance
K1 3309 Tecnología de Los Alimentos
K1 3309.09 Productos lácteos
AB 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.
PB Elsevier
SN 0023-6438
YR 2020
FD 2020-03
LK https://uvadoc.uva.es/handle/10324/81301
UL https://uvadoc.uva.es/handle/10324/81301
LA eng
NO LWT- Food Science and Technology, March 2020,122, 109041
NO Producción Científica
DS UVaDOC
RD 11-ene-2026