Inhibición de bacterias patógenas por bacterias acidolácticas en quesos de cabra
Artisanal cheeses are recognized in the word for their nutrients and sensorial characteristics, made manually by the small industry whit milk that has not been subjected to any thermal treatment that reduce microbial flora, always lacking in quality control. During this investigation the inhibition...
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| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | español |
| Publicado: |
2020
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=8292656 |
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| Sumario: | Artisanal cheeses are recognized in the word for their nutrients and sensorial characteristics, made manually by the small industry whit milk that has not been subjected to any thermal treatment that reduce microbial flora, always lacking in quality control. During this investigation the inhibition capacity of two strain of lactic acid bacteria (LAB) isolated in a previous study, known as QR and QJ on two pathogenic bacteria Escherichia coli and Salmonella was measured. All the previous microorganisms were inoculated in cheeses made with pasteurized goat´s milk. Subsequently the cheeses were left ripening and at the end of this period CFU/g count were made. A decrease in number of both pathogens was achieve. The QJ strain showed greater inhibition against Escherichia coli, while, QR strain against Salmonella, both LAB strains showed their best inhibition activity at 6 days of ripening. |
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