Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/184951
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Bacterial diversity of the Colombian fermented milk “Suero Costeño” assessed by culturing and high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons |
Autor: | Motato, Karina Edith; Milani, Christian; Ventura, Marco; Valencia, Francia Elena; Ruas-Madiedo, Patricia CSIC ORCID ; Delgado, Susana CSIC ORCID | Palabras clave: | Suero Costeño Fermented milk Bacterial diversity Streptococcus infantarius |
Fecha de publicación: | dic-2017 | Editor: | Elsevier | Citación: | Food Microbiology 68: 129-136 (2017) | Resumen: | “Suero Costeño” (SC) is a traditional soured cream elaborated from raw milk in the Northern-Caribbean coast of Colombia. The natural microbiota that characterizes this popular Colombian fermented milk is unknown, although several culturing studies have previously been attempted. In this work, the microbiota associated with SC from three manufacturers in two regions, “Planeta Rica” (Córdoba) and “Caucasia” (Antioquia), was analysed by means of culturing methods in combination with high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons. The bacterial ecosystem of SC samples was revealed to be composed of lactic acid bacteria belonging to the Streptococcaceae and Lactobacillaceae families; the proportions and genera varying among manufacturers and region of elaboration. Members of the Lactobacillus acidophilus group, Lactocococcus lactis, Streptococcus infantarius and Streptococcus salivarius characterized this artisanal product. In comparison with culturing, the use of molecular in deep culture-independent techniques provides a more realistic picture of the overall bacterial communities residing in SC. Besides the descriptive purpose, these approaches will facilitate a rational strategy to follow (culture media and growing conditions) for the isolation of indigenous strains that allow standardization in the manufacture of SC. | Versión del editor: | http://dx.doi.org/10.1016/j.fm.2017.07.011 | URI: | http://hdl.handle.net/10261/184951 | DOI: | 10.1016/j.fm.2017.07.011 | ISSN: | 0740-0020 | E-ISSN: | 1095-9998 |
Aparece en las colecciones: | (IPLA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
Bacterial_diversity.pdf | 1,87 MB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
51
checked on 15-abr-2024
WEB OF SCIENCETM
Citations
47
checked on 26-feb-2024
Page view(s)
300
checked on 17-abr-2024
Download(s)
549
checked on 17-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.