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

Research output: Contribution to journalArticle

4 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.

Original languageSpanish
Pages (from-to)613-620
Number of pages8
JournalCYTA - Journal of Food
Volume14
Issue number4
DOIs
Publication statusPublished - 1 Oct 2016

Keywords

  • Coalho cheese
  • lactic acid bacteria
  • prevalence

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