Influence of altitute on lactic acid bacteria population of minas artisanal cheese from Serra da Canastra

被引：23
|
作者：
Resende, M. F. S. [1 ]
Costa, H. H. S. [1 ]
Andrade, E. H. P. [1 ]
Acurcio, L. B. [1 ]
Drummond, A. F. [1 ]
Cunha, A. F. [1 ]
Nunes, A. C. [2 ]
Moreira, J. L. S. [2 ]
Penna, C. F. A. M. [1 ]
Souza, M. R. [1 ]
机构：
[1] Univ Fed Minas Gerais, EV, Belo Horizonte, MG, Brazil
[2] Univ Fed Minas Gerais, Inst Ciencias Biol, Belo Horizonte, MG, Brazil
来源：
ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA | 2011年 / 63卷 / 06期
关键词：
cheese; altitude; lactic acid bacteria; 16S-23S rDNA; MICROBIOLOGICAL CHARACTERIZATION; RIBOSOMAL-RNA; IDENTIFICATION; REGION; MILK;
D O I：
10.1590/S0102-09352011000600039
中图分类号：
S85 [动物医学（兽医学）];
学科分类号：
0906 ;
摘要：
Samples of minas artisanal cheese were collected in 18 small-scale producer properties located in the rural region of Serra da Canastra, Minas Gerais state, aiming to evaluate the influence of three altitudes, from 600 to 900m, 900 to 1000m, and higher than 1000m, on the lactic acid bacteria ( LAB) population. High populations of LAB were observed in the cheese samples, mainly in the lowest altitude. Lactobacillus rhamnosus, Lactobacillus casei, and Lactobacillus plantarum were the major LAB isolated from the cheese samples and identified according to PCR ARDRA 16S-23S rDNA. Enterococcus spp., Lactococcus spp., and other species of Lactobacillus genus were also found. It is suggested that these microorganisms are adapted to the production environment of the minas artisanal cheese which result in the unique sensorial properties of the product.
引用
收藏
页码：1567 / 1573
页数：7
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