Aislamiento, caracterización y selección de bacterias lácticas autóctonas de leche y queso fresco artesanal de cabra

Eighteen indigenous strains of bacteria were isolated and characterized in order to select those with defined functional characteristics, to be utilized as starter cultures in the production of fresh cheese. The research was divided into three stages: (1) evaluation of functional characteristics (proteolytic activity, lipolytic activity, acidifying capacity and gas production); (2) selection and phenotypic identification of strains and (3) validation of their application as starter cultures at laboratory scale (tests of antagonism and growth kinetics in milk). Lactobacillus (56%), Lactococcus (22%) and Leuconostoc (22%) were the genders identified, they showed low acidifying power, without gas production and only 3 of 18 strains presented lipolytic activity, whereas most of them developed proteolytic activity. From the kinetic parameters calculated in this study is possible to determine the performance of the strains allowing to better control the process, increase the shelf life and quality of the final milk product.