Identificación de bacterias lácticas aisladas de quesos tradicionales de la Región del Mar Negro
Resumen
Este estudio tuvo como objetivo aislar e identificar bacterias lácticas a partir de muestras de quesos tradicionales de la región del Mar Negro. Se utilizaron quesos Artvin Şor, Giresun Tecen, Kargı Tulum, Ordu Kesik y Trabzon Telli. El número de bacterias lácticas osciló entre 4,62 ± 0,76 y 7,87 ± 0,64 log ufc·g-1. Las colonias grampositivas y catalasa–negativas se evaluaron como bacterias de ácido láctico en función de las propiedades morfológicas y bioquímicas. Se identificaron 39 cepas de bacterias lácticas mediante 16S rDNA aislado de muestras de queso. Con base en el análisis de secuencia, la población de bacterias ácido lácticas autóctonas se identificó como Enterococcus faecium (35,9%), como Levilactobacillus brevis (12,8%), como Lactiplantibacillus plantarum (15,3%), como Pediococcus acidilactici (7,6%), como Enterococcus durans (7,6%), como Lacticaseibacillus paracasei (5,1%), como Lacticaseibacillus casei (7,6%), como Leuconostoc mesenteroides (2,5%), como Leuconostoc lactis (2,5%) y como Weissella cibaria (2,5%), Enterococcus spp. fue la bacteria ácido láctica dominante en la muestra de queso. Los presentes hallazgos revelaron que las poblaciones de bacterias ácido lácticas variaban dependiendo de los tipos de queso en términos de recuentos celulares y diversidad.
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