CaracterizaÃÃo molecular de bactÃrias Ãcido lÃticas com potencial tecnolÃgico para produÃÃo de queijo de coalho no Cearà / Molecular caracterization of lactic acid bacterias (lab with technological potential for production of coalho cheese in the CearÃ

AUTOR(ES)

Ana AmÃlia Martins de Queiroz

FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

06/06/2008

RESUMO

Coalho Cheese is one of the dairy products more consumed in Northeast of Brazil. In Cearà state, its fabrication is traditional and has social and economic importance. Traditionally, it is made with raw milk, which represents potential risk for consumers health due to the possibility of foodborne pathogens transmission. The milk pasteurization process eliminates pathogenic microorganisms, but also reduces the lactic acid bacterias (LAB) â the microorganism responsible for sensorial characteristics of fermented foods. Moreover, the substitution of indigenous LAB by commercial lactic ferment has led to losses in the sensorial properties of the cheese. This work aimed to identify, by Polymerase Chain Reaction (PCR), LAB of the genus Lactococcus and Lactobacillus, previously biochemical identified, isolated from milk, curd and traditional Coalho cheeses produced in the state of CearÃ. The forty-four strains selected presented interesting technological properties for the Coalho cheese manufacture: ability to acidify the milk, low proteolytic activity, ability to produce flavor and ability to tolerate 3% NaCl. The PCR identified 20,4% of the isolates as Lactococcus lactis subsp. lactis and 27,3% as Lactobacillus paracasei. No one Lactobacillus plantarum was identified by the molecular technique employed. A total of 47.7% of the isolates were confirmed by PCR, assuring that these microorganisms can be used for Coalho cheese manufacture made from pasteurized milk, preserving the typical characteristics of this product. This work shows the relevance of molecular approaches, increasing the quality and efficiency in the microorganisms identification.

ASSUNTO(S)

queijo de coalho bactÃrias Ãcido lÃticas reaÃÃo em cadeia da polimerase (pcr). coalho cheese tecnologia de alimentos acid lactic bacteria polymerase chain reaction (pcr).

Documentos Relacionados

• NÃvel tecnolÃgico e Fatores de DecisÃo para adoÃÃo de tecnologia na ProduÃÃo de caju no Estado do CearÃ
• CaracterizaÃÃo de bactÃrias produtoras de ramnolipÃdios isoladas de poÃos de petrÃleo
• AvaliaÃÃo da produÃÃo de raminolÃpidios por bactÃrias isoladas de poÃos de petrÃleo
• CaracterizaÃÃo do perfil produtivo e contagem total de bactÃrias de leite de cabra em unidades de base familiar nos estados do Cearà e do Rio Grande do Norte.
• CaracterizaÃÃo fenotÃpica e genotÃpica de bactÃrias do gÃnero Vibrio isoladas em alguns estuÃrios do Estado do CearÃ