Biodiversidad y estudio biotecnológico de levaduras en quesos de cabra procedentes de valles y de la Quebrada de Humahuaca - Jujuy - Argentina.
Resumen
tecnológicas de levaduras presentes en quesos frescos de cabra en zonas de Valle s
y quebrada de Humahuaca de la provincia de Jujuy. De las muestras (n=30) se
aislaron 113 cepas, las cuales fueron identificadas y estudiadas en las siguientes
propiedades tecnológicas: proteólisis, lipólisis, producción de acetoína, asimilación
del citrato y producción de pigmentos marrones. Los recuentos oscilaron entre 5,86
log UFC g
-1
a 7,10 log UFC.g
-1
y las especies aisladas fueron Debaryomyces
hansenii,Zygosaccharomyces rouxii, Kluyveromyces lactis, Wickerbamiela
domerquiae,Dekkera bruxellensis, Candida valdiviana, Candida novakii, Dekkera
bruxellensis,Candida versatilis, Candida magnoliae, Candida albicans, Pichia
anómala, Dekkera anómala, Rodotorula spp. Las cepas de D. hansenii, C.
magnoliae, Z. rouxii, C.versatilis y K. lactis tuvieron fuerte actividad proteolítica y
lipólitica. Solo una cepa de W. domerquiae tuvo buena actividad proteolítica. Tres
cepas de K. lactis produjeron acetoína y especies D. bruxellensis (3 cepas) y C.
versatilis (1 cepa) metabolizaron el citrato, hidrolizaron la caseína y tuvieron
actividad lipolítica. Es por ello que se puede afirmar que las levaduras juegan un
papel importante como cultivos iniciadores en la fabricación de quesos y como un
suministro de enzimas útiles en la aceleración del proceso de maduración.
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DOI: https://doi.org/10.24054/01204211.v2.n2.2014.1656
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