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dc.contributor.author
Taboada, Natalia Verónica  
dc.contributor.author
Nuñez, Martha Susana  
dc.contributor.author
Medina, Roxana Beatriz  
dc.contributor.author
Lopez Alzogaray, Maria Soledad  
dc.date.available
2017-10-19T15:45:49Z  
dc.date.issued
2014-04-23  
dc.identifier.citation
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  
dc.identifier.issn
0890-5436  
dc.identifier.uri
http://hdl.handle.net/11336/26810  
dc.description.abstract
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.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Taylor & Francis  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Goat´S Milk Products  
dc.subject
Lactic Acid Bacteria  
dc.subject
Technological Properties  
dc.subject
Phenotypic Identification  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2017-09-13T16:40:46Z  
dc.journal.volume
28  
dc.journal.number
2  
dc.journal.pagination
123-141  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Taboada, Natalia Verónica. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina  
dc.description.fil
Fil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Lopez Alzogaray, Maria Soledad. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina  
dc.journal.title
Food Biotechnology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1080/08905436.2014.895944  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/08905436.2014.895944  

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