Identificación de bacterias lácticas aislado de queso Coalho artesanal producidos en el Nordeste Brasileño

R. S. Medeiros; L. M. Araújo; V. Queiroga Neto; Paulo P. Andrade; M. A. Melo; Márcia Almeida de Melo; M. M. B. P. Gonçalves

doi:10.1080/19476337.2016.1185468

Identificación de bacterias lácticas aislado de queso Coalho artesanal producidos en el Nordeste Brasileño

Translated title of the contribution: Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

R. S. Medeiros, L. M. Araújo, V. Queiroga Neto, Paulo P. Andrade, M. A. Melo, Márcia Almeida de Melo, M. M. B. P. Gonçalves

DCTB - Departamento de Ciências e Tecnologia da Biomassa (ex-GDEH)

Research output: Contribution to journal › Article › peer-review

15 Citations (Scopus)

Abstract

Coalho cheese is a traditional dairy product from the northeast of Brazil, which is currently commercialized in other regions of the country and even abroad. The pasteurization process eliminates most of the lactic acid bacteria (LAB), which are responsible for the specific characteristics of the cheese such as taste or aroma. This work aimed to identify the LAB present in different artisanal Coalho cheeses produced in the ‘Sertão’ region of the State of Paraíba, northeast of Brazil. The LAB populations showed some diversity comprehending species of the genus Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc and Weissella. Different prevailing LAB species were found in different micro-regions of the Sertão region of the State of Paraíba, indicating that local environmental conditions, animal genetics and cheese production characteristics may influence the milk and the cheese microbial populations.

Translated title of the contribution	Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast
Original language	Spanish
Pages (from-to)	613-620
Number of pages	8
Journal	CYTA - Journal of Food
Volume	14
Issue number	4
DOIs	https://doi.org/10.1080/19476337.2016.1185468
Publication status	Published - 1 Oct 2016

Keywords

Coalho cheese
lactic acid bacteria
prevalence

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10.1080/19476337.2016.1185468Licence: CC BY-NC

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title = "Identificaci{\'o}n de bacterias l{\'a}cticas aislado de queso Coalho artesanal producidos en el Nordeste Brasile{\~n}o",

abstract = "Coalho cheese is a traditional dairy product from the northeast of Brazil, which is currently commercialized in other regions of the country and even abroad. The pasteurization process eliminates most of the lactic acid bacteria (LAB), which are responsible for the specific characteristics of the cheese such as taste or aroma. This work aimed to identify the LAB present in different artisanal Coalho cheeses produced in the {\textquoteleft}Sert{\~a}o{\textquoteright} region of the State of Para{\'i}ba, northeast of Brazil. The LAB populations showed some diversity comprehending species of the genus Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc and Weissella. Different prevailing LAB species were found in different micro-regions of the Sert{\~a}o region of the State of Para{\'i}ba, indicating that local environmental conditions, animal genetics and cheese production characteristics may influence the milk and the cheese microbial populations.",

keywords = "Coalho cheese, lactic acid bacteria, prevalence",

author = "Medeiros, {R. S.} and Ara{\'u}jo, {L. M.} and {Queiroga Neto}, V. and Andrade, {Paulo P.} and Melo, {M. A.} and Melo, {M{\'a}rcia Almeida de} and Gon{\c c}alves, {M. M. B. P.}",

note = "We thank the Federal University of Campina Grande for granting the facilities and funding for this study.",

year = "2016",

month = oct,

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doi = "10.1080/19476337.2016.1185468",

language = "Spanish",

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AU - Medeiros, R. S.

AU - Araújo, L. M.

AU - Queiroga Neto, V.

AU - Andrade, Paulo P.

AU - Melo, M. A.

AU - Melo, Márcia Almeida de

AU - Gonçalves, M. M. B. P.

N1 - We thank the Federal University of Campina Grande for granting the facilities and funding for this study.

PY - 2016/10/1

Y1 - 2016/10/1

N2 - Coalho cheese is a traditional dairy product from the northeast of Brazil, which is currently commercialized in other regions of the country and even abroad. The pasteurization process eliminates most of the lactic acid bacteria (LAB), which are responsible for the specific characteristics of the cheese such as taste or aroma. This work aimed to identify the LAB present in different artisanal Coalho cheeses produced in the ‘Sertão’ region of the State of Paraíba, northeast of Brazil. The LAB populations showed some diversity comprehending species of the genus Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc and Weissella. Different prevailing LAB species were found in different micro-regions of the Sertão region of the State of Paraíba, indicating that local environmental conditions, animal genetics and cheese production characteristics may influence the milk and the cheese microbial populations.

AB - Coalho cheese is a traditional dairy product from the northeast of Brazil, which is currently commercialized in other regions of the country and even abroad. The pasteurization process eliminates most of the lactic acid bacteria (LAB), which are responsible for the specific characteristics of the cheese such as taste or aroma. This work aimed to identify the LAB present in different artisanal Coalho cheeses produced in the ‘Sertão’ region of the State of Paraíba, northeast of Brazil. The LAB populations showed some diversity comprehending species of the genus Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc and Weissella. Different prevailing LAB species were found in different micro-regions of the Sertão region of the State of Paraíba, indicating that local environmental conditions, animal genetics and cheese production characteristics may influence the milk and the cheese microbial populations.

KW - Coalho cheese

KW - lactic acid bacteria

KW - prevalence

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JO - CYTA - Journal of Food

JF - CYTA - Journal of Food

SN - 1947-6337

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ER -

Identificación de bacterias lácticas aislado de queso Coalho artesanal producidos en el Nordeste Brasileño

Abstract

Keywords

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