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Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses.

Sánchez I, Seseña S, Poveda JM, Cabezas L, Palop L

Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Químicas, Avda. Camilo José Cela s/n, Ciudad Real, Spain.

Lactic acid bacteria from 18 Spanish goat cheeses produced by seven dairies were isolated to evaluate the genetic diversity of this bacterial community. 136 representative isolates were characterized by phenotyping and Randomly Amplified Polymorphic DNA (RAPD-PCR) analysis. Ten species were identified with predominance of Lactobacillus paracasei subsp. paracasei. The presence of L. curvatus, L. pentosus, L. cellobiosus and L. rhamnosus has not hitherto been reported in Spanish goat cheeses. A high degree of genetic diversity was found for L. paracasei subsp. paracasei, L. curvatus and L. plantarum. Some of the identified strains displayed strong acidifying and proteolytic capacities.

Published 14 July 2005 in Int J Food Microbiol, 102(3): 355-62.
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