<?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>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342017000400785</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v8i4.7</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Identificación de bacterias acidolácticas antagónicas de Salmonella enterica var. Typhimurium aisladas de queso artesanal]]></article-title>
<article-title xml:lang="en"><![CDATA[Identification of antagonistic acidolactic bacteria of Salmonella enterica var. Typhimurium isolated from artisanal cheese]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rivera de la Cruz]]></surname>
<given-names><![CDATA[Jovany Fortino]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villegas de Gante]]></surname>
<given-names><![CDATA[Abraham]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Miranda Romero]]></surname>
<given-names><![CDATA[Luis Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García Cué]]></surname>
<given-names><![CDATA[José Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Unidad Académica de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Chapingo Unidad Académica de Zootecnia ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Colegio de Postgraduados Estadística ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>07</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>07</month>
<year>2017</year>
</pub-date>
<volume>8</volume>
<numero>4</numero>
<fpage>785</fpage>
<lpage>797</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342017000400785&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342017000400785&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342017000400785&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Para la inocuidad en productos lácteos, algunas normas mexicanas hacen obligatorias diversas operaciones, una de ellas es la pasteurización; sin embargo, muchos de los quesos genuinos no podrían elaborarse realizado esta operación, ya que en bastantes casos sus características de tipicidad y genuinidad son generadas por los microorganismos nativos provenientes de la llamada leche cruda; por lo anterior, la razón de esta investigación fue la aportación de pruebas de que la fermentación acidoláctica podría ser una alternativa a la pasteurización. Para lograrlo, se propuso el objetivo de identificar en género y especie algunas bacterias acidolácticas nativas de un queso artesanal genuino mexicano que tuvieran capacidad antagónica en contra de Salmonella enterica var. Typhimurium y estudiar sus características tecnológicas. Para lograrlo, se aislaron cepas de BAL en MRSA de un queso artesanal genuino, se realizaron pruebas de antagonismo en TSA en busca de aquellas con algún efecto inhibitorio en contra de salmonella. Posteriormente, se identificaron el género y la especie de las que mayor efecto tuvieron y se estudiaron sus características tecnológicas. La investigación se hizo en el laboratorio de microbiología pecuaria de la UA-Zootecnia, UACh de marzo-junio de 2015. Se encontraron 11 cepas de (BAL) con actividad antagónica y se identificaron las especies Lactococcus lactis subespecie cremoris y Leuconostoc spp. como las que mayor efecto de inhibición tuvieron. Al tener BAL en el queso artesanal con actividad antogónica en contra de un patógeno como salmonella se aportaron pruebas de que la fermentación acidoláctica es una alternativa a la pasteurización.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Lactococcus lactis subespecie cremoris]]></kwd>
<kwd lng="es"><![CDATA[Salmonella enterica var. Typhimurium]]></kwd>
<kwd lng="es"><![CDATA[Leuconostoc spp.]]></kwd>
<kwd lng="es"><![CDATA[quesos artesanales.]]></kwd>
<kwd lng="en"><![CDATA[Lactococcus lactis subspecies cremoris]]></kwd>
<kwd lng="en"><![CDATA[Leuconostoc spp.]]></kwd>
<kwd lng="en"><![CDATA[Salmonella enterica var. Typhimurium]]></kwd>
<kwd lng="en"><![CDATA[artisanal cheeses]]></kwd>
</kwd-group>
</article-meta>
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