Identification of Lactic Acid Bacteria Isolated from Tulum Cheese During Ripening Period

Figures & data

Figure 1 The percentages of genus LAB isolated from Tulum cheese during the ripening period.

Table 1 Distribution of LAB isolated from different media during the ripening of Tulum cheese.

	Media
Genus	PCA	M17	MRS	Total
Lactobacillus	29	19	85	133
Pediococcus	14	17	13	44
Enterococcus	19	6	4	29
Leuconostocs	5	15	7	27
Lactococcus	2	5	1	8
ND	7	2	3	12
Total	76	64	113	253

Table 2 Biochemical characteristics of the LAB isolated from Tulum cheese.

Strains	Growth at 4°C	Growth at 40°C	Growth on 2% NaCl	Growth on 6,5% NaCl	CO2 from glucose	Starchhydrolysis	pH 9,2
Lactobacillus casei	+	+	+	+	−	−	−
Lb. curuvatus	+	+	+	+	−	−	−
Lb. brevis	+	+	+	+	+	−	−
Lb. parabuchneri	+	+	+	+	+	−	−
Lb. bifermentas	+	+	+	+	−	−	−
Lactococcus lactis	+	+	+	−	−	−	−
P. acetilactici	+	+	+	+	−	−	−
En. faecalis	+	+	+	+	−	−	+
En. faecium	+	+	+	+	−	−	+
En. durans	+	+	+	+	−	−	+
Ln. mesenteroides	+	+	+	+	−	−	−
+ = Positive reaction; − = negative reaction.

Table 3 The proportions of LAB strains isolated from Tulum cheese during ripening (%).

	Ripeninng periods (days)
Strains	Fresh cheese	15	30	45	60	90
Lactobacillus	10 (45.5)	13 (56.5)	16 (55.2)	19 (57.6)	18 (62.1)	21 (61.7)
Lactobacillus paracasei	2 (9.1)	3 (13.0)	4 (13.8)	4 (12.1)	5 (17.2)	5 (14.7)
Lactobacillus casei	1 (4.5)	1 (4.3)	1 (3.4)	2 (6.1)	2 (6.9)	3 (8.8)
Lactobacillus curuvatus	1 (4.5)	1 (4.3)	2 (6.9)	2 (6.1)	1 (3.4)	2 (5.9)
Lactobacillus brevis	–	–	–	1 (3.0)	1 (3.4)	–
Lactobacillus parabuchneri	3 (13.6)	5 (21,7)	5 (17.2)	6 (18.2)	4 (13.8)	6 (17.6)
Lactobacillus bifermentas	3 (13.6)	3 (13.0)	4 (13.8)	4 (12.1)	5 (17.2)	5 (14.7)
Lactococcus	1 (4.5)	1 (4.3)	–	1 (3.0)	1 (5.0)	1 (3.0)
Lactococcus. lactis	1 (4.5)	1 (4.3)	–	1 (3.0)	1 (5.0)	1 (3.0)
Pediococcus	4 (18.2)	3 (13.0)	6 (20.7)	7 (21.2)	6 (20.7)	6 (17.6)
Pediococcus acetilactici	4 (18.2)	3 (13.0)	6 (20.7)	7 (21.2)	6 (20.7)	6 (17.6)
Enterococcus	5 (22.7)	6 (26.1)	3 (10.3)	2 (6.1)	1 (3.4)	1 (3.0)
Enterococcus faecalis	3 (13.6)	4 (17.4)	3 (10.3)	2 (6.1)	1 (3,4)	1 (3.0)
Enterococus faecium	1 (4.5)	–	–	–	–	–
Enterococcus durans	1 (4.5)	2 (8.7)	–	–	–	–
Leuconostocs	2 (9.1)	2 (8.7)	4 (13.8)	4 (12.1)	3 (15.0)	5 (14.7)
Leuconostoc mesenteroides spp	2 (9.1)	2 (8.7)	4 (13.8)	4 (12.1)	3 (15.0)	5 (14.7)
Total	22 (100)	23 (100)	29 (100)	33 (100)	29 (100)	34 (100)