<?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>2007-0705</journal-id>
<journal-title><![CDATA[Nova scientia]]></journal-title>
<abbrev-journal-title><![CDATA[Nova scientia]]></abbrev-journal-title>
<issn>2007-0705</issn>
<publisher>
<publisher-name><![CDATA[Universidad de La Salle Bajío A. C., Coordinación de Investigación]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-07052016000200326</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Dinámica poblacional y aislamiento de bacterias ácido lácticas en lactosuero fermentado]]></article-title>
<article-title xml:lang="en"><![CDATA[Dynamic population and lactic acid bacteria isolation from fermented whey]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-López]]></surname>
<given-names><![CDATA[Valeria]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Moral Ventura]]></surname>
<given-names><![CDATA[Sandra Trinidad del]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sachman Ruiz]]></surname>
<given-names><![CDATA[Bernardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Coutiño]]></surname>
<given-names><![CDATA[Laura Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Gómez]]></surname>
<given-names><![CDATA[María de Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico de la Cuenca del Papalopan Departamento de Biología ]]></institution>
<addr-line><![CDATA[Tuxtepec ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Papaloapan Instituto de Biotecnología ]]></institution>
<addr-line><![CDATA[Tuxtepec ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,INIFAP Centro Nacional de Investigación Disciplinaria Parasitología Veterinaria ]]></institution>
<addr-line><![CDATA[Jiutepec ]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2016</year>
</pub-date>
<volume>8</volume>
<numero>17</numero>
<fpage>326</fpage>
<lpage>339</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-07052016000200326&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-07052016000200326&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-07052016000200326&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: El consumo de queso producido con leche cruda puede causar daños a la salud debido a la carga microbiana presente en la leche bronca, que puede incluir microorganismos patógenos. Los cultivos iniciadores endémicos de los quesos artesanales podrían mejorar el sabor de quesos fabricados con leche pasteurizada. El objetivo de este trabajo fue estudiar la dinámica poblacional de bacterias ácido lácticas (BAL) del suero fermentado de queso de hebra (SFQH) y su aislamiento.  Método: El suero de queso fue obtenido del proceso artesanal para la elaboración de queso de hebra usando leche cruda (Tuxtepec, Oaxaca, México). Durante 120 h, muestras de SFQH, que fueron obtenidas en diferentes tiempos, se utilizaron para determinar el pH del medio e inocular cajas con medios selectivos MRS, M17, APT y Elliker. Los aislados obtenidos se caracterizaron morfológica y molecularmente.  Resultados: La población de BAL se modificó en función del tiempo de fermentación y del pH (4.05 a 3.4) del suero. Se aislaron 22 cepas catalasa negativas y Gram-positivo. El análisis filogenético (ADNr 16S) indicó la presencia de cuatro cepas del género Enterococcus (VD, VH, VL, VB) y una de Lactobacillus (VK). La cepa VH predominó sobre el resto de los aislados y junto con la cepa VK permanecieron durante todo el bioproceso.  Discusión o Conclusión: El cambio en el pH del SFQH permitió aislar cepas de BAL, que podrían utilizarse como cultivos iniciadores para obtener queso de acuerdo a las especificaciones de la NOM-243-SSA1-2010, sin comprometer su calidad sensorial.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: Artisanal cheese produced from unpasteurized milk can harbor pathogens microorgaisms that can pose serious health risks of the consumers. However, wild starter cultures from artisanal cheeses can enhance the flavor of cheeses made from pasteurized milk. The aim of this work was to study the population dynamics for isolate lactic acid bacteria (LAB) from cheese whey fermented strand (CWFS).  Method: Cheese whey was obtained from the traditional process for making string cheese using unpasteurized milk (Tuxtepec, Oaxaca, Mexico). For 120 h, aliquots of CWFS were obtained at different times; they were used to determine the pH of the medium and inoculating selective media plates of MRS, M17, and Elliker APT. The isolates were characterized morphologically, biochemically and molecularly.  Results: The population of LAB was modified as a function of time and pH of the medium value (4.05 to 3.4). Twenty-two catalase negative and Gram-positive strains were isolated. Phylogenetic analysis (16S rDNA) indicated the presence of four strains of Enterococcus (VD, VH, VL, VB) and one of Lactobacillus (VK). The VH strain predominated over the other strains and together strain VK remained throughout the bioprocess.  Discussion or Conclusion: The modification of pH of CWFS allowed to isolate LAB strains, they could be used as starter cultures for cheese production according to the specifications of the NOM-243-SSA1-2010 without compromising their sensory quality.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[dinámica poblacional]]></kwd>
<kwd lng="es"><![CDATA[suero de leche]]></kwd>
<kwd lng="es"><![CDATA[fermentación]]></kwd>
<kwd lng="es"><![CDATA[bacterias ácido lácticas]]></kwd>
<kwd lng="en"><![CDATA[population dynamics]]></kwd>
<kwd lng="en"><![CDATA[lactic acid bacteria]]></kwd>
<kwd lng="en"><![CDATA[whey]]></kwd>
<kwd lng="en"><![CDATA[fermentation]]></kwd>
</kwd-group>
</article-meta>
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