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Bacterial diversity of the Colombian fermented milk "Suero Costeño" assessed by culturing and high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons.
Motato, Karina Edith; Milani, Christian; Ventura, Marco; Valencia, Francia Elena; Ruas-Madiedo, Patricia; Delgado, Susana.
Afiliação
  • Motato KE; Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain; Faculty of Pharmaceuticals and Food Sciences, School of Microbiology, Universidad de Antioquia, Mede
  • Milani C; Laboratory of Probiogenomics, Department of Life Sciences, University of Parma, Parma, Italy.
  • Ventura M; Laboratory of Probiogenomics, Department of Life Sciences, University of Parma, Parma, Italy.
  • Valencia FE; Faculty of Pharmaceuticals and Food Sciences, School of Microbiology, Universidad de Antioquia, Medellín, Antioquia, Colombia.
  • Ruas-Madiedo P; Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.
  • Delgado S; Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain. Electronic address: sdelgado@ipla.csic.es.
Food Microbiol ; 68: 129-136, 2017 Dec.
Article em En | MEDLINE | ID: mdl-28800820
"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.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bactérias / Técnicas de Tipagem Bacteriana / Biodiversidade / Produtos Fermentados do Leite / Eletroforese em Gel de Gradiente Desnaturante / Sequenciamento de Nucleotídeos em Larga Escala Tipo de estudo: Evaluation_studies Limite: Animals País/Região como assunto: America do sul / Colombia Idioma: En Revista: Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2017 Tipo de documento: Article País de publicação: Reino Unido

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bactérias / Técnicas de Tipagem Bacteriana / Biodiversidade / Produtos Fermentados do Leite / Eletroforese em Gel de Gradiente Desnaturante / Sequenciamento de Nucleotídeos em Larga Escala Tipo de estudo: Evaluation_studies Limite: Animals País/Região como assunto: America do sul / Colombia Idioma: En Revista: Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2017 Tipo de documento: Article País de publicação: Reino Unido