Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products

A total of 286 lactic acid bacteria isolated from goat’s dairy products in northwest of Argentina were characterized. Lactobacilli (38%) and cocci (62%) were identified according to morphological, physiological, and relevant technological properties. L. plantarum (14%) and Enterococcus (34%) were the predominant species. S. thermophilus, Pediococcus and L. plantarum were the highest acid producers. Eight strains of L. fermentum produced bacteriocins or metabolites similar to bacteriocins. The API-ZYM test was applied to 39 isolates. Eight strains were selected from their both technological properties and enzymatic activities for use as starter or adjunct culture in the manufacture of artisanal goat cheeses.

Palabras clave: Goat´S Milk Products , Lactic Acid Bacteria , Technological Properties , Phenotypic Identification

Ver el registro completo

Archivos asociados

Tamaño: 313.3Kb

Formato: PDF

Descargar

Licencia

Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)

Identificadores

URI: http://hdl.handle.net/11336/26810

DOI: http://dx.doi.org/10.1080/08905436.2014.895944

URL: http://www.tandfonline.com/doi/abs/10.1080/08905436.2014.895944

Colecciones

Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)

Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL

Citación

Taboada, Natalia Verónica; Nuñez, Martha Susana; Medina, Roxana Beatriz; Lopez Alzogaray, Maria Soledad; Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products; Taylor & Francis; Food Biotechnology; 28; 2; 23-4-2014; 123-141

Altmétricas