Artículos de revistas
Resistência de bactérias ácido-láticas a bacteriófagos provenientes de unidades de processamento de queijo Coalho
Fecha
2012-06Registro en:
Pereira de Lima, C.; Bruno, L.M.; Teixeira de Figueiredo, E.A.; Quiberoni, Andrea del Lujan; Gasparin Carvalho, J.D.; et al.; Resistência de bactérias ácido-láticas a bacteriófagos provenientes de unidades de processamento de queijo Coalho; Universidade Federal Santa Maria; Ciência Rural; 42; 6; 6-2012; 1117-1122
0103-8478
CONICET Digital
CONICET
Autor
Pereira de Lima, C.
Bruno, L.M.
Teixeira de Figueiredo, E.A.
Quiberoni, Andrea del Lujan
Gasparin Carvalho, J.D.
Furtado de Carvalho, A.K.
Resumen
The objectives of this research were to isolate bacteriophages from milk samples, whey and Coalho cheese and to evaluate the resistance of strains of Lactobacillus paracasei from the Collection of Microorganisms of Interest for the Tropical Agroindustry, belonging to Embrapa Tropical Agroindustry, to isolate phages. The strains resistance to specific L. paracasei phages from the collection of the Instituto de Lactología Industrial - INLAIN (Santa Fe, Argentina) was also evaluated. Samples for phage isolation were from four Coalho cheese processing units, two artisanal and two industrial, localized in the state of Ceará. Spot test was employed for bacteriophages isolation, while the culture phage resistance was evaluated by the acid production and turbidity tests. The strains were resistant both to phages isolated from Coalho cheese processing units and phages from collection of INLAIN. The results showed that lactic cultures evaluated here were resistant to bacteriophages and they can be used in the composition of lactic cultures specifically for Coalho cheese manufacture from pasteurized milk.