Identificación genética de bacterias ácido lácticas nativas en leche cruda de vaca y queso Poro artesanal
DOI:
https://doi.org/10.17268/manglar.2021.001Resumen
El sabor y aroma de los quesos se debe a la diversidad de compuestos producidos por los microorganismos, que actúan durante el cuajado de la leche y maduración de los quesos. El objetivo aquí fue, identificar bacterias ácido lácticas en leche cruda de vaca y el queso Poro artesanal que se elabora en Tabasco, México. El aislamiento de las bacterias lácticas (BAL) se realizó sobre agar MRS, LBS y M17. Las cepas aisladas fueron caracterizadas por morfología, tinción de Gram, pruebas bioquímicas y crecimiento a diferentes concentraciones de cloruro de sodio (NaCl) y pH. La identificación genética inició con la extracción del ADN, amplificación del gen ARN ribosomal 16S con cebadores universales para bacterias. Las amplificaciones resultantes fueron secuenciadas en un laboratorio externo. Se identificaron 31 BAL, donde se observó Lactobacillus rhamnosus (38,71%), Lactobacillus fermentum (29,03%), Lactobacillus plantarum (6,45%) en muestras de leche y queso. También se identificó Enterococcus durans (6,45%) en leche y Lactobacillus farciminis (3,23%) en queso Poro. Todas reportadas por sus características biotecnológicas, tal como cultivos iniciadores. Estos resultados serán la base para formular y estabilizar un cultivo iniciador, que pueda ser utilizado en la elaboración del queso Poro con leche pasteurizada.
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Derechos de autor 2022 J. Ulises González-de la Cruz, J. Jessica J. Rodríguez-Palma, Karla S. Escalante-Herrera, Lázaro de la Torre Gutiérrez, Rosalva Pérez-Morales, Ma. Concepción de la Cruz-Leyva
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Manglar is an open access journal distributed under the terms and conditions of Creative Commons Attribution 4.0 International license
