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

Fingerprint

Cheeses
Lactic acid
Lactic Acid
Bacteria
Pasteurization
Dairy products
Biodiversity
Animals

Keywords

  • Coalho cheese
  • lactic acid bacteria
  • prevalence

Cite this

Medeiros, R. S. ; Araújo, L. M. ; Queiroga Neto, V. ; Andrade, Paulo P. ; Melo, M. A. ; Melo, Márcia Almeida de ; Gonçalves, M. M. B. P. / Identificación de bacterias lácticas aislado de queso Coalho artesanal producidos en el Nordeste Brasileño. In: CYTA - Journal of Food. 2016 ; Vol. 14, No. 4. pp. 613-620.
@article{27f5be60b09f494d99a3550eef9fb3cc,
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 ‘Sert{\~a}o’ 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{\cc}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 = "10",
day = "1",
doi = "10.1080/19476337.2016.1185468",
language = "Spanish",
volume = "14",
pages = "613--620",
journal = "CYTA - Journal of Food",
issn = "1947-6337",
publisher = "Taylor & Francis",
number = "4",

}

Identificación de bacterias lácticas aislado de queso Coalho artesanal producidos en el Nordeste Brasileño. / Medeiros, R. S.; Araújo, L. M.; Queiroga Neto, V.; Andrade, Paulo P.; Melo, M. A.; Melo, Márcia Almeida de; Gonçalves, M. M. B. P.

In: CYTA - Journal of Food, Vol. 14, No. 4, 01.10.2016, p. 613-620.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Identificación de bacterias lácticas aislado de queso Coalho artesanal producidos en el Nordeste Brasileño

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

UR - http://www.scopus.com/inward/record.url?scp=84973643433&partnerID=8YFLogxK

U2 - 10.1080/19476337.2016.1185468

DO - 10.1080/19476337.2016.1185468

M3 - Article

VL - 14

SP - 613

EP - 620

JO - CYTA - Journal of Food

JF - CYTA - Journal of Food

SN - 1947-6337

IS - 4

ER -