Page 34 - 86_02
P. 34

cheese obtained during summer Alpine pasture J. Dairy Sci 2018;                                                    ANALES
    101:3918–3934.                                                                                                        RANF
22. Riquelme C, Camara S, De Lurdes M, et al. Characterization of the
    bacterial biodiversity in Pico cheese (an artisanal Azorean food). Int.                                                     www.analesranf.com
    J. Food Microbiol. 2015; 192: 86–94. DOI: 10.1016/j.
    ijfoodmicro.2014.09.03116.                                                                                  Si desea citar nuestro artículo:
23. Irlinger F, Mounier J. Microbial interactions in cheese: implications                      Ana Karina Albuja Landi; Janneth Gallegos,, et al
    for cheese quality and safety. Current Opinion in Biotechnology            Evaluación de la calidad microbiológica del queso de hoja
    2009; 20:142-148.                                                                           tradicional de Ecuador elaborado artesanal
24. Doyle, Michael P. Stress Responses of Lactic Acid Bacteria. Springer,
    2011. ISBN 9780387927701.                                                                                                   e industrialmente
25. Bergey. Bergey’s Manual of Systematic Bacteriology. Second. 2009.                                            An Real Acad Farm [Internet].
    ISBN 9780387950419.                                                               An Real Acad Farm Vol. 86. Nº 2 (2020) · pp. 117 -124
26. Melgar G, Morales F, RiveraY, et al. Importance of halophilic and ha-
    lotolerant lactic acid bacteria in Cheeses. In Water Stress in Biologi-                                                       DOI: http://
    cal, Chemical, Pharmaceutical and Food Systems. Springer, NY
    2015; 279-287.
27. Morales, Fredy, et al. "Isolation and partial characterization of halo-
    tolerant lactic acid bacteria from two Mexican cheeses." Applied bio-
    chemistry and biotechnology 2011; 164:889-905. DOI
    10.1007/s12010-011-91826.
28. Haastrup, Martin Kragelund, et al. "Cheese brines from Danish dai-
    ries reveal a complex microbiota comprising several halotolerant
    bacteria and yeasts." International journal of food microbiology
    2018; 285:173-187.
29. Wu, W and Zhao N. Metabolomics of Lactic Acid Bacteria in: Chem
    W. Lactic acid Baccteria Omics and Functional Evaluation. Springer
    Nature Singapure Pte Ldt and Science Press 2019; 167-182. Dispo-
    nible en: https:/doi.org/10.1007/978_981_13_7822_4_6
30. Salminen M, Tynkkynen S, Rautelin H, et al. "Lactobacillus bacte-
    remia during a rapid increase in probiotic use of Lactobacillus rham-
    nosus GG in Finland." Clinical infectious diseases 2002; 35.10:
    1155-1160.
31. Mcsweeney P, Fox P, Cotter P, Everett D. Cheese: Chemistry, Physics
    and Microbiology. Fourth. Elsevier Academic Press 2017. ISBN
    9780124170124.
32. Lahtinem S, Ouwehand A, Salminen S; Wright. Lactic Acid Bacteria:
    Microbioloical and Functional Aspects. 2012. ISBN
    9781439836781.
33. Moreno M , Sarantinopoulos P, Tsakalidou E, et al. The role and
    application of enterococci in food and health. Int J Food Microbio-
    logy 2006; 106.1:1–24.
 DECLARACIÓN DE TRANSPARENCIA
    Los autores de este manuscrito declaran no tener ningún tipo de
    conflicto de intereses.

          Evaluation of the microbiological quality of traditional leafcheese

 124 in Ecuador handcrafted and industrially
           Ana Karina Albuja Landi; Janneth Gallegos,, et al
            An Real Acad Farm Vol. 86. Nº 2 (2020) · pp. 117-124
   29   30   31   32   33   34   35   36   37   38   39