Identificación de Enterococcus aislados de lactosuero de quesos artesanales de Puebla
DOI:
https://doi.org/10.19136/era.a11n1.3727Palabras clave:
Aislamiento, bacterias ácido lácticas, Enterococcus, identificación fenotípica, identificación molecularResumen
La producción de queso artesanal en México iguala o supera a la producción formal, aproximadamente por cada 100 L de leche de bovino se obtienen 10 kg de queso y 90 L de lactosuero, este residuo es considerado como contaminante por su alta carga orgánica que además favorece el desarrollo de Enterococcus. En este trabajo se identificaron Enterococcus en muestras de lactosuero de cuatro localidades en Puebla. Se aislaron bacterias Gram positivas, catalasas negativas, con capacidad para crecer a diferentes temperaturas (10, 40 y 45 °C), valores de pH (9.2 y 9.6), y concentración de NaCl (4 y 6.5%). Se hicieron pruebas de PCR de punto final para confirmar la detección de Enterococcus faecium (19 cepas) y Enterococcus faecalis (seis cepas) en lactosuero de tres localidades, estos resultados sugieren que es necesario una mejor vigilancia sanitaria del lactosuero, para evitar la proliferación de microorganismos potencialmente patógenos.
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