Sheep´s and goat´s dairy products from South America: Microflora and its metabolic activity (Autor de correspondencia)

MEDINA, R.B.; OLISZEWSKI, R.; ABEIJON MUKDSI, M.C.; VAN NIEUWENHOVE, C.; GONZÁLEZ, S.N.-

JOURNAL OF SMALL RUMINANT RESEARCH

ELSEVIER SCIENCE BV

Año: 2011 vol. 101 p. 84 - 91

0921-4488

The metabolic activity of microbiota of goat and sheep dairy products in South America is discussed in this paper. This microbiota is mainly represented by lactic acid bacteria, belonging to the genera Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus and Enterococcus. Lactobacilli and enterococci are the predominant genera. These bacteria have enzymatic activities that allow them to produce aroma and flavour compounds from lactose, citrate, protein and lipid metabolism in cheese, as well as bioactive lipids (conjugated linoleic acid). Strains with adequate metabolic activities can be used as starter or adjunct cultures for the manufacture of cheeses with typical flavour and potential functional properties.