Journal of Food & Industrial Microbiology

Díaz JJ

Publications

• Research Article
  Characterization of Microbiota Isolated from Traditional Honduran Cheese
  Author(s): Enríquez L, Díaz JJ, Pinto A, Mendoza L and Fontecha GAEnríquez L, Díaz JJ, Pinto A, Mendoza L and Fontecha GA
  
  This study aimed to describe the microbial populations involved in the production of traditional raw milk, semi-dry cheese from Honduras, Central America, particularly the indigenous lactic acid bacteria (LAB) responsible for the organoleptic characteristics of this product. A total of 48 cheese samples were collected from seven of the 18 country’s Departments. Phenotypic methods were used to count, identify and compare the composition of bacteria and yeasts populations in the samples. Twenty LAB isolates were randomly selected to analyse its 16S-23S rRNA spacer region. This method was also applied to understand the diversity of bacterial communities present in the samples. LAB colonies reached average counts of 4.79 lg CFU g-1. Twelve LAB species were identified based on a conventional phenotypic approach. Lactococcus lactis and Enterococcus faecium were the most frequently ide.. Read More»
  DOI: 10.4172/2572-4134.1000117

  Abstract PDF