Lactic Acid Bacteria Isolating From Blue Mouldy Tulum Cheese Produced With Penicillium Roqueforti

Figures & data

Table 1 Distribution of lactic acid bacteria isolated from different media during the ripening of moldy Tulum cheese

	Media
Genus	PCA	M17	MRS	Total
Enterococcus	51	18	14	83
Lactococcus	9	4	6	19
Lactobacillus	10	14	37	61
Leuconostoc	6	18	9	33
Pediococcus	8	18	6	32
ND	6	1	2	9
Total	90	73	74	237

Table 2 Phenotypic characteristics of the lactic acid bacteria isolated from moldy Tulum cheese

Isolates	Growth at 10°C	Growth at 37°C	Growth on 2% NaCl	Growth on 6.5% NaCl	CO2 from glucose	Starch hydrolysis	pH 9.6
E. faecalis	+	+	+	+	−	−	+
E. avium	+	+	+	+	−	−	+
E. durans	+	+	+	+	−	−	+
E. faecium	+	+	+	+	−	−	+
L. lactis ssp lactis	+	+					−
L. lactis ssp cremoris	+	+	+	+	−	−	−
Lb. plantarum	+	+	+	+	−	−	−
Lb. parabuhneri	+	+	+	+	+	−	−
Lb. paracasei	+	+	+	+	−	−	−
Lb. bifermentans	+	+	+	+	−	−	−
Leu. mesenteroides ssp cremoris	+	+	+	+	−	−	−
P. acidilactici	+	+	+	+	+	−	−
P. pentosaceus	+	+	+	+	+	−	−
+, Positive reaction; −, negative reaction.

Table 3 Isolation and identification lactic acid bacteria from moldy Tulum cheese during ripening

		Number of strains isolated (%) from Ripening cheese (days)
Species	Fresh cheese	30	60	90	120	Total
Enterococcus	20 (31.7)	16 (29.6)	16 (34.0)	15 (44.1)	16 (53.3)	83 (36.4)
E. faecalis	11 (17.5)	10 (18.5)	11 (23.4)	10 (29.4)	12 (40.0)	54
E. avium	2 (3.1)	1 (1.9)	1 (2.2)	–	–	4
E. durans	4 (6.3)	3 (5.5)	2 (4.2)	2 (5.9)	2 (6.7)	13
E. faecium	3 (4.8)	2 (3.7)	2 (4.2)	3 (8.8)	2 (6.7)	12
Lactococcus	6 (15.9)	5 (9.3)	3 (6.4)	3 (8.8)	2 (6.7)	19 (8.3)
L. lactis ssp lactis	6 (15.9)	5 (9.3)	3(6.4)	2 (5.9)	1 (3.3)	17
L. lactis ssp cremoris	–	–	–	1 (2.9)	1 (3.3)	2
Lactobacillus	18 (28.6)	15 (27.8)	13 (27.7)	8 (23.5)	7 (23.3)	61 (26.7)
Lb. plantarum	1 (1.6)	1 (1.9)	–	–	–	2
Lb. parabuhneri	10 (15.9)	9 (16.7)	8 (17.0)	5 (14.7)	4 (13.3)	36
Lb. paracasei	3 (4.8)	2 (3.7)	2 (4.3)	1 (2.9)	1 (3.3)	9
Lb. bifermentans	4 (6.3)	3 (5.5)	3 (6.4)	2 (5.8)	2 (6.7)	14
Leuconostoc	8 (19.0)	8 (14.8)	9 (19.1)	5 (14.7)	3 (10.0)	33 (14.5)
Leu. mesenteroides ssp cremoris	8 (19.0)	8 (14.8)	9 (19.1)	5 (14.7)	3 (10.0)	33
Pediococcus	11 (17.5)	10 (18.5)	6 (12.8)	3 (8.8)	2 (6.7)	32 (14.0)
P. acidilactici	9 (14.3)	9 (16.7)	4 (8.5)	2 (5.9)	2 (6.7)	26
P. pentosaceus	2 (3.2)	1 (1.8)	2 (4.3)	1 (2.9)	–	6
Total	63 (100)	54 (100)	47 (100)	34 (100)	30 (100)	228 (100)

Figure 1 The percentages of genera of LAB during the ripening periods of blue moldy Tulum cheese.