<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242023000100094</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v14i1.6121</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Cambios en el recuento de cuatro grupos bacterianos durante la maduración del Queso de Prensa (Costeño) de Cuajinicuilapa, México]]></article-title>
<article-title xml:lang="en"><![CDATA[Changes in the count of four bacterial groups during the ripening of Prensa (Costeño) Cheese from Cuajinicuilapa, Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mendoza-Cuevas]]></surname>
<given-names><![CDATA[José Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santos-Moreno]]></surname>
<given-names><![CDATA[Armando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosas-Barbosa]]></surname>
<given-names><![CDATA[Beatriz Teresa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ybarra-Moncada]]></surname>
<given-names><![CDATA[Ma. Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flores-Girón]]></surname>
<given-names><![CDATA[Emmanuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guerra-Ramírez]]></surname>
<given-names><![CDATA[Diana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Guadalajara Centro Universitario de Ciencias Biológicas y Agropecuarias ]]></institution>
<addr-line><![CDATA[Zapopan Jal]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Preparatoria Agrícola ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2023</year>
</pub-date>
<volume>14</volume>
<numero>1</numero>
<fpage>94</fpage>
<lpage>109</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242023000100094&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242023000100094&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242023000100094&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El Queso de Prensa, también llamado Costeño es elaborado artesanalmente a partir de leche cruda de vaca en la región de la Costa Chica del estado de Guerrero. Con el fin de conocer las características de los quesos artesanales mexicanos, el objetivo de esta investigación fue analizar los cambios en el recuento de bacterias mesófilas aerobias (BMA), microorganismos coliformes totales (CT), bacterias ácido lácticas (BAL) y estafilococos coagulasa positivos (ECP), durante la maduración (5, 30, 60 y 90 días) de quesos de prensa, elaborados por cuatro diferentes queserías (A, B, C y D) de Cuajinicuilapa, Guerrero, México. Una porción (25 g) de cada muestra de queso se homogeneizó con diluyente de peptona (225 ml) y se prepararon diluciones desde 10 -1 a 10 -6 con las que se sembraron placas 3M TM PetrifilmTM. Después de incubar a diferentes condiciones, según el tipo de microorganismo, se hicieron recuentos de BMA, CT, BAL y ECP. Los resultados mostraron que conforme avanzó el tiempo de maduración del Queso de Prensa, la carga microbiana disminuyó: BMA de 4 a 2, CT de 6 a 3, BAL de 6 a 2 y ECP de 5 a 2 log10 UFC g-1. Los cambios en los recuentos de los grupos bacterianos estudiados, pueden ser atribuidos a las transiciones fisicoquímicas y microbiológicas propias de la maduración del queso y a las características de la microbiota presente en cada una de las queserías. Los resultados de esta investigación aportan elementos para la caracterización microbiana de los quesos artesanales mexicanos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Prensa Cheese, also called Costeño, is made in an artisanal way from raw cow&#8217;s milk in the Costa Chica region of the state of Guerrero. In order to know the characteristics of Mexican artisanal cheeses, the objective of this research was to analyze the changes in the count of aerobic mesophilic bacteria (AMB), total coliform (TCs) microorganisms, lactic acid bacteria (LAB) and coagulase-positive staphylococci (CPS), during the ripening (5, 30, 60 and 90 d) of Prensa cheeses, made by four different cheese factories (A, B, C and D) of Cuajinicuilapa, Guerrero, Mexico. A portion (25 g) of each cheese sample was homogenized with peptone diluent (225 mL) and dilutions from 10-1 to 10-6 were prepared with which 3MTM PetrifilmTM plates were sown. After incubating under different conditions, depending on the type of microorganism, AMB, TCs, LAB and CPS counts were made. The results showed that as the ripening time of the Prensa Cheese progressed, the microbial load decreased: AMB from 4 to 2, TCs from 6 to 3, LAB from 6 to 2 and CPS from 5 to 2 log10 CFU g-1. The changes in the counts of the bacterial groups studied can be attributed to the physicochemical and microbiological transitions typical of cheese maturation and to the characteristics of the microbiota present in each of the cheese factories. The results of this research provide elements for the microbial characterization of Mexican artisanal cheeses.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Bacterias ácido lácticas]]></kwd>
<kwd lng="es"><![CDATA[Bacterias mesófilas aerobias]]></kwd>
<kwd lng="es"><![CDATA[Estafilococos coagulasa positivos]]></kwd>
<kwd lng="es"><![CDATA[Leche cruda]]></kwd>
<kwd lng="es"><![CDATA[Microbiota]]></kwd>
<kwd lng="es"><![CDATA[Microorganismos coliformes totales]]></kwd>
<kwd lng="es"><![CDATA[Quesos artesanales]]></kwd>
<kwd lng="en"><![CDATA[Lactic acid bacteria]]></kwd>
<kwd lng="en"><![CDATA[Aerobic mesophilic bacteria]]></kwd>
<kwd lng="en"><![CDATA[Coagulase-positive staphylococci]]></kwd>
<kwd lng="en"><![CDATA[Raw milk]]></kwd>
<kwd lng="en"><![CDATA[Microbiota]]></kwd>
<kwd lng="en"><![CDATA[Total coliform microorganisms]]></kwd>
<kwd lng="en"><![CDATA[Artisanal cheeses]]></kwd>
</kwd-group>
</article-meta>
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