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Revista mexicana de ciencias agrícolas

versão impressa ISSN 2007-0934

Resumo

RIVERA DE LA CRUZ, Jovany Fortino; VILLEGAS DE GANTE, Abraham; MIRANDA ROMERO, Luis Alberto  e  GARCIA CUE, José Luis. Identification of antagonistic acidolactic bacteria of Salmonella enterica var. Typhimurium isolated from artisanal cheese. Rev. Mex. Cienc. Agríc [online]. 2017, vol.8, n.4, pp.785-797. ISSN 2007-0934.  https://doi.org/10.29312/remexca.v8i4.7.

For the safety in dairy products, some Mexican regulations make different operations compulsory, one of them is pasteurization; however, many of the genuine cheeses could not be made under this operation, since in many cases their characteristics of typicality and genuineness are generated by the native microorganisms coming from the so-called raw milk; therefore, the reason for this research was the contribution of evidence that acidolactic fermentation could be an alternative to pasteurization. In order to achieve this, the objective was to identify in genus and species some acidolactic bacteria native to a genuine Mexican artisanal cheese that had an antagonistic capacity against Salmonella enterica var. Typhimurium and to study its technological characteristics. To achieve this, strains of BAL in MRSA were isolated from a genuine artisanal cheese, antagonism tests were performed on TSA searching for those with some inhibitory effect against salmonella. Subsequently, the genus and the species with the greatest effect were identified and their technological characteristics were studied. The research was performed in the UA-Zootecnia livestock microbiology laboratory, UACh, from March-June 2015. 11 strains of BAL with antagonistic activity were identified and the species Lactococcus lactis subspecies cremoris and Leuconostoc spp. were identified as the ones that had greater inhibition effect. Having BAL in artisanal cheese with antogonic activity against a pathogen such as salmonella provided evidence that acidolactic fermentation is an alternative to pasteurization.

Palavras-chave : Lactococcus lactis subspecies cremoris; Leuconostoc spp.; Salmonella enterica var. Typhimurium; artisanal cheeses.

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