Characterization of microbial traits involved with the elaboration of the Cotija cheese

Rebeca Flores-Magallón, Amanda Alejandra Oliva-Hernández, Aberto A. Narváez-Zapata

Research output: Contribution to journalArticleResearchpeer-review

6 Citations (Scopus)

Abstract

Physicochemical and microbial analyses were conducted for artisanal and semi-industrial manufacturing processes of the Cotija cheese. Differences between manufacturing processes in Cotija cheese affect the microbial composition in the final product. Lactic acid bacteria are important microorganisms in the artisanal Cotija cheese manufacturing. Thirty-one different microorganisms were isolated and identified by ribosomal sequencing analysis during the production of this artisanal cheese. The yeast isolates comprised the following species: Kluyveromyces lactis, Kluyveromyces marxianus, Pichia guillermondii, Rhodotorula mucilaginosa, Galactomyces reessii, and Galactomyces geotrichum. Bacterial isolates were members of the Lactobacillaceae family with the follow species: Pediococcus pentosaceus, Lactobacillus brevis, Lactobacillus plantarum, and Lactobacillus casei. The possible role of these microorganisms in the final flavor and taste, and their utility in the control of undesirable microorganisms in artisanal Cotija cheese is discussed. © 2011 The Korean Society of Food Science and Technology and Springer Netherlands.
Original languageAmerican English
Pages (from-to)997-1003
Number of pages896
JournalFood Science and Biotechnology
DOIs
StatePublished - 1 Aug 2011

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Cheeses
Cheese
cheeses
Microorganisms
microorganisms
Kluyveromyces
Food Technology
Galactomyces geotrichum
Galactomyces
Lactobacillaceae
manufacturing
Rhodotorula rubra
Kluyveromyces marxianus
Kluyveromyces marxianus var. lactis
Pediococcus pentosaceus
Pichia
Lactobacillus brevis
Lactobacillus casei
Geotrichum
cheesemaking

Cite this

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title = "Characterization of microbial traits involved with the elaboration of the Cotija cheese",
abstract = "Physicochemical and microbial analyses were conducted for artisanal and semi-industrial manufacturing processes of the Cotija cheese. Differences between manufacturing processes in Cotija cheese affect the microbial composition in the final product. Lactic acid bacteria are important microorganisms in the artisanal Cotija cheese manufacturing. Thirty-one different microorganisms were isolated and identified by ribosomal sequencing analysis during the production of this artisanal cheese. The yeast isolates comprised the following species: Kluyveromyces lactis, Kluyveromyces marxianus, Pichia guillermondii, Rhodotorula mucilaginosa, Galactomyces reessii, and Galactomyces geotrichum. Bacterial isolates were members of the Lactobacillaceae family with the follow species: Pediococcus pentosaceus, Lactobacillus brevis, Lactobacillus plantarum, and Lactobacillus casei. The possible role of these microorganisms in the final flavor and taste, and their utility in the control of undesirable microorganisms in artisanal Cotija cheese is discussed. {\circledC} 2011 The Korean Society of Food Science and Technology and Springer Netherlands.",
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Characterization of microbial traits involved with the elaboration of the Cotija cheese. / Flores-Magallón, Rebeca; Oliva-Hernández, Amanda Alejandra; Narváez-Zapata, Aberto A.

In: Food Science and Biotechnology, 01.08.2011, p. 997-1003.

Research output: Contribution to journalArticleResearchpeer-review

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AB - Physicochemical and microbial analyses were conducted for artisanal and semi-industrial manufacturing processes of the Cotija cheese. Differences between manufacturing processes in Cotija cheese affect the microbial composition in the final product. Lactic acid bacteria are important microorganisms in the artisanal Cotija cheese manufacturing. Thirty-one different microorganisms were isolated and identified by ribosomal sequencing analysis during the production of this artisanal cheese. The yeast isolates comprised the following species: Kluyveromyces lactis, Kluyveromyces marxianus, Pichia guillermondii, Rhodotorula mucilaginosa, Galactomyces reessii, and Galactomyces geotrichum. Bacterial isolates were members of the Lactobacillaceae family with the follow species: Pediococcus pentosaceus, Lactobacillus brevis, Lactobacillus plantarum, and Lactobacillus casei. The possible role of these microorganisms in the final flavor and taste, and their utility in the control of undesirable microorganisms in artisanal Cotija cheese is discussed. © 2011 The Korean Society of Food Science and Technology and Springer Netherlands.

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