Lactococcus lactis autóctono: evaluación del efecto antilisterial y de propiedades sensoriales en quesos tipo Cuartirolo

Autores/as

  • Silvana Carro Techera Departamento de Ciencia y Tecnología de la Leche, Facultad de Veterinaria, UDELAR. Uruguay
  • Álvaro González Revello Departamento de Ciencia y Tecnología de la Leche, Facultad de Veterinaria, UDELAR. Uruguay
  • Karina Cal Departamento de Ciencia y Tecnología de la Leche, Facultad de Veterinaria, UDELAR. Uruguay
  • Sheila Giacaman Ejercicio liberal. Uruguay
  • Ariel Aldrovandi Departamento de Ciencia y Tecnología de la Carne, Evaluación Sensorial, Facultad de Veterinaria, UDELAR. Uruguay

DOI:

https://doi.org/10.26461/12.02

Palabras clave:

Bacterias ácido lácticas, Lactococcus lactis, Listeria monocytogenes, bacteriocinas

Resumen

Las bacterias ácido lácticas (BAL) forman parte de la microbiota natural láctea y son componentes de muchos cultivos iniciadores para elaboración quesera. Las BAL pueden presentar actividad antimicrobiana por la producción de diferentes sustancias, entre ellas, péptidos, denominados bacteriocinas, que pueden ser producidas in situ en la tina quesera. Algunas bacteriocinas incluyen en su espectro de acción Listeria monocytogenes, patógeno asociado a alimentos que representa un riesgo para la salud pública. Este trabajo propuso evaluar el efecto antilisterial de una BAL autóctona en quesos tipo Cuartirolo y la modificación de las propiedades sensoriales por su aplicación. El diseño experimental incluyó dos tratamientos (con o sin Lactococcus lactis autóctono). Los quesos
de ambos tratamientos se dividieron en dos, el primer lote se inoculó con Listeria innocua y se realizó recuento a las 2 horas y a los 7 y 14 días. El restante se evaluó sensorialmente mediante una técnica sensorial descriptiva. Se comprobó que Lactococcus lactis GU967439 tiene actividad antagonista in vitro contra Listeria innocua y Listeria monocytogenes. También existieron diferencias significativas (p< 0,05) entre los tratamientos en el recuento de Listeria innocua en las muestras de quesos evaluadas. A excepción del sabor salado, las propiedades sensoriales no mostraron diferencias significativas entre tratamientos.

 

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2016-12-14

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Carro Techera, S., González Revello, Álvaro, Cal, K., Giacaman, S., & Aldrovandi, A. (2016). Lactococcus lactis autóctono: evaluación del efecto antilisterial y de propiedades sensoriales en quesos tipo Cuartirolo. INNOTEC, (12 ago-dic), 15–26. https://doi.org/10.26461/12.02

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