Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products

Autores
Taboada, Natalia Verónica; Nuñez, Martha Susana; Medina, Roxana Beatriz; Lopez Alzogaray, Maria Soledad
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A total of 286 lactic acid bacteria isolated from goat’s dairy products in northwest of Argentina were characterized. Lactobacilli (38%) and cocci (62%) were identified according to morphological, physiological, and relevant technological properties. L. plantarum (14%) and Enterococcus (34%) were the predominant species. S. thermophilus, Pediococcus and L. plantarum were the highest acid producers. Eight strains of L. fermentum produced bacteriocins or metabolites similar to bacteriocins. The API-ZYM test was applied to 39 isolates. Eight strains were selected from their both technological properties and enzymatic activities for use as starter or adjunct culture in the manufacture of artisanal goat cheeses.
Fil: Taboada, Natalia Verónica. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Lopez Alzogaray, Maria Soledad. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Materia
Goat´S Milk Products
Lactic Acid Bacteria
Technological Properties
Phenotypic Identification
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/26810
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk productsTaboada, Natalia VerónicaNuñez, Martha SusanaMedina, Roxana BeatrizLopez Alzogaray, Maria SoledadGoat´S Milk ProductsLactic Acid BacteriaTechnological PropertiesPhenotypic Identificationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A total of 286 lactic acid bacteria isolated from goat’s dairy products in northwest of Argentina were characterized. Lactobacilli (38%) and cocci (62%) were identified according to morphological, physiological, and relevant technological properties. L. plantarum (14%) and Enterococcus (34%) were the predominant species. S. thermophilus, Pediococcus and L. plantarum were the highest acid producers. Eight strains of L. fermentum produced bacteriocins or metabolites similar to bacteriocins. The API-ZYM test was applied to 39 isolates. Eight strains were selected from their both technological properties and enzymatic activities for use as starter or adjunct culture in the manufacture of artisanal goat cheeses.Fil: Taboada, Natalia Verónica. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; ArgentinaFil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Lopez Alzogaray, Maria Soledad. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; ArgentinaTaylor & Francis2014-04-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/26810Taboada, Natalia Verónica; Nuñez, Martha Susana; Medina, Roxana Beatriz; Lopez Alzogaray, Maria Soledad; Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products; Taylor & Francis; Food Biotechnology; 28; 2; 23-4-2014; 123-1410890-5436CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1080/08905436.2014.895944info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/08905436.2014.895944info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:00:18Zoai:ri.conicet.gov.ar:11336/26810instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:00:18.712CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products
title Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products
spellingShingle Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products
Taboada, Natalia Verónica
Goat´S Milk Products
Lactic Acid Bacteria
Technological Properties
Phenotypic Identification
title_short Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products
title_full Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products
title_fullStr Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products
title_full_unstemmed Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products
title_sort Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products
dc.creator.none.fl_str_mv Taboada, Natalia Verónica
Nuñez, Martha Susana
Medina, Roxana Beatriz
Lopez Alzogaray, Maria Soledad
author Taboada, Natalia Verónica
author_facet Taboada, Natalia Verónica
Nuñez, Martha Susana
Medina, Roxana Beatriz
Lopez Alzogaray, Maria Soledad
author_role author
author2 Nuñez, Martha Susana
Medina, Roxana Beatriz
Lopez Alzogaray, Maria Soledad
author2_role author
author
author
dc.subject.none.fl_str_mv Goat´S Milk Products
Lactic Acid Bacteria
Technological Properties
Phenotypic Identification
topic Goat´S Milk Products
Lactic Acid Bacteria
Technological Properties
Phenotypic Identification
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A total of 286 lactic acid bacteria isolated from goat’s dairy products in northwest of Argentina were characterized. Lactobacilli (38%) and cocci (62%) were identified according to morphological, physiological, and relevant technological properties. L. plantarum (14%) and Enterococcus (34%) were the predominant species. S. thermophilus, Pediococcus and L. plantarum were the highest acid producers. Eight strains of L. fermentum produced bacteriocins or metabolites similar to bacteriocins. The API-ZYM test was applied to 39 isolates. Eight strains were selected from their both technological properties and enzymatic activities for use as starter or adjunct culture in the manufacture of artisanal goat cheeses.
Fil: Taboada, Natalia Verónica. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Lopez Alzogaray, Maria Soledad. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
description A total of 286 lactic acid bacteria isolated from goat’s dairy products in northwest of Argentina were characterized. Lactobacilli (38%) and cocci (62%) were identified according to morphological, physiological, and relevant technological properties. L. plantarum (14%) and Enterococcus (34%) were the predominant species. S. thermophilus, Pediococcus and L. plantarum were the highest acid producers. Eight strains of L. fermentum produced bacteriocins or metabolites similar to bacteriocins. The API-ZYM test was applied to 39 isolates. Eight strains were selected from their both technological properties and enzymatic activities for use as starter or adjunct culture in the manufacture of artisanal goat cheeses.
publishDate 2014
dc.date.none.fl_str_mv 2014-04-23
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/26810
Taboada, Natalia Verónica; Nuñez, Martha Susana; Medina, Roxana Beatriz; Lopez Alzogaray, Maria Soledad; Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products; Taylor & Francis; Food Biotechnology; 28; 2; 23-4-2014; 123-141
0890-5436
CONICET Digital
CONICET
url http://hdl.handle.net/11336/26810
identifier_str_mv Taboada, Natalia Verónica; Nuñez, Martha Susana; Medina, Roxana Beatriz; Lopez Alzogaray, Maria Soledad; Characterization and technological properties of lactic acid bacteria isolated from traditional Argentinean goat’s milk products; Taylor & Francis; Food Biotechnology; 28; 2; 23-4-2014; 123-141
0890-5436
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1080/08905436.2014.895944
info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/08905436.2014.895944
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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