TY - JOUR
T1 - Characterization of microbial traits involved with the elaboration of the Cotija cheese
AU - Flores-Magallón, Rebeca
AU - Oliva-Hernández, Amanda Alejandra
AU - Narváez-Zapata, Aberto A.
N1 - Funding Information:
Acknowledgments This research was supported by the “Fondo Sectorial de Investigación Ambiental” from Mexico, projects FOSEMARNAT-2004-01-280 and by the Instituto Politécnico Nacional (projects SIP2010-0700 and SIP2009-0098). We thank Hugo Barrera for his excellent technical assistance.
PY - 2011/8
Y1 - 2011/8
N2 - 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.
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.
KW - Cotija cheese
KW - artisanal cheese
KW - lactic acid bacteria
KW - microbial diversity
KW - microbial profile
UR - http://www.scopus.com/inward/record.url?scp=80054010797&partnerID=8YFLogxK
U2 - 10.1007/s10068-011-0137-z
DO - 10.1007/s10068-011-0137-z
M3 - Artículo
SN - 1226-7708
VL - 20
SP - 997
EP - 1003
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 4
ER -