Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable
Open accessAbstract
Unpasteurized artisanal cheeses are a source of pathogens for humans. We isolated lactic acid bacteria (LAB) from raw milk and from cheeses made with raw milk, and formulate starter cultures for producing an artisanal Mexican cheese known as ‘Queso Bola de Ocosingo’. We evaluated six combinations of strains as starter culture-treatments. The proximate composition of the cheeses, the sensorial evaluation, and the microbiological safety of cheeses made with pasteurized milk was evaluated. The use of starter culture helped to maintain the pathogen microbial total count of pasteurized cheese below the standard limit maximums. The sensory judges did not find differences among the cheese elaborated with unpasteurized milk and that elaborated with pasteurized milk and the starter culture added. The starter culture formulated with LAB derived from unpasteurized cheese can be used for producing ‘Bola de Ocosingo’ cheese which is sensory acceptable and microbiological safe.
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The use of starter cultures ensures microbiologically safe products because these cultures inhibit undesirable microorganisms by producing organic acids, bacteriocins, and hydrogen peroxide.
“In addition, the use of starter cultures ensures microbiologically safe products, because these cultures inhibit the development of undesirable microorganisms by producing compounds that prevent their growth, such as organic acids, bacteriocins, and hydrogen peroxide [104,105,106].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [106]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
- Authors
- Vázquez-Velázquez, R., Salvador-Figueroa, M., Adriano-Anaya, L., DeGyves–Córdova, G., & Vázquez-Ovando, A.
- Affiliations
- Universidad Autónoma de Chiapas (MX)
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Tapachula, Chiapas, Mexico
- Corresponding author
- Vázquez-Ovando, Alfredo
- Venue
- CyTA - Journal of Food
- Publisher
- Informa UK Limited
- Published
- 2018-01
- Volume
- 16
- Issue
- 1
- Pages
- 460-468
- ISSN
- 1947-6337 (ISSN-L)
- 1947-6345
- OpenAlex
- W2793586681
- Cited by
- 29
- References
- 32
- Citations by year
- 2026: 2 · 2025: 5 · 2024: 1 · 2023: 4 · 2022: 7 · 2021: 4 · 2020: 2 · 2019: 4
- FWCI
- 2.35
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- cc-by
- Locations
- CyTA - Journal of Food (publishedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- lactic acid bacteria, starter cultures, artisanal cheese, raw milk cheese, pasteurized milk, sensory acceptability
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