INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
CHARACTERIZATION OF NATURAL WHEY STARTERS USED FOR SEMI-HARD CHEESE PRODUCTION, FROM URUGUAYAN PROVINCES OF SAN JOSÉ AND COLONIA
Autor/es:
ÁLVARO GONZÁLEZ RAVELLO; DE LOS SANTOS, R.; HIRIGOYEN, D.; ELISA ALE; CAL, K.; ANA BINETTI; JORGE REINHEIMER
Lugar:
San Miguel de Tucumán
Reunión:
Congreso; V Simposio Internacional de Bacterias Lácticas; 2016
Institución organizadora:
CERELA
Resumen:
Uruguayan craft cheese industry produce semi-hard type cheese using natural whey starter (NWS). The starters, complex microbial associations, have a variable composition, usually including lactic acid bacteria (LAB, dominant) and non-lactic microorganisms (contaminants). During the fermentation process, the LAB produce the milk coagulation by an initial acidification. To optimize the coagulation, yield and quality of cheeses, the curd need a quick pH decrease generated by the lactic acid production.The aim of this study was to characterize Uruguayan NWS from physicochemical and microbiological aspects, to isolate LAB, to characterize it acidification and proteolytic activity profiles, and to achieve a randomly amplified polymorphic DNA (RAPD) characterization.Uruguayan NWS showed different degrees of pH and acidity. LAB counts were similar in the five factories, also observed a high number of yeasts. A total of ninety-seven (97) strains mainly homofermentative thermophilic bacilli and enterococci were isolated. Twenty (20) isolates of lactobacilli was studied and 35% were classified as rapid acidifying. Diversity studies show at least six (6) different strains which will be identified by sequencing the 16 S rDNA gene. An extensive use of NWS in a craft cheese production take place in Uruguay. For this reason, it is necessary to know more about of the native microbiota characteristics.