Resumo

CASTRO-CASTILLO, Gabriela; MARTINEZ-CASTANEDA, Francisco Ernesto; MARTINEZ-CAMPOS, Ángel Roberto  e  ESPINOZA-ORTEGA, Angélica. Characterization of the native microflora of traditional Oaxaca cheese in three phases of production. Rev. Soc. Ven. Microbiol. [online]. 2013, vol.33, n.2, pp.105-109. ISSN 1315-2556.

The traditional Oaxaca cheese is highly regarded nationally and its consumption, being made from raw cow’s milk is considered as a risk factor to health, however is nonpathogenic natural flora and lactic acid bacteria (LAB), which provides unique characteristics and typicality recognized to be important characterization. Count was performed, isolation and phenotypic characterization (morphological and biochemical tests, growth factors and fermentation) of total coliforms, LAB, yeasts and Staphylococcus in the stages of milk, curd and cheese. All counts were found outside Mexican standards (NOM-243-SSA1-2010), was difference (p<0.05) between the stage of milk and cheese for total coliforms, LAB and yeasts. 43 strains were isolated from BAL, coliform 38, 24 yeasts, and 16 Staphylococcus. The 72.1% of the BAL corresponded to the genus Lactococcus and 27.9% for Lactobacillus, we detected the presence of E. coli, Staphylococcus aureus, and Rhodotorula spp. The results show poor hygiene practices in Oaxaca cheese making and it is important to identify the indigenous microbiota and monitoring throughout the production chain in order to get a handmade product safe and of better quality.

Palavras-chave : Oaxaca cheese; filata paste; safety; coliforms; lactic acid bacteria; Staphylococcus.

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