| Abstract The aim of this work is to characterize the natural microflora of artisanal Ranchero cheese and to identify Lactococcus isolates. Ten artisanal Ranchero cheese samples made with raw milk were obtained from local producers located in different geographical areas. Aerobic mesophilic, Staphylococci, Psychrophilic , total coliforms, molds, yeast and, lactic acid bacteria (LAB) (Lactococcus , Streptococcus mesophilic and thermophilic, Lactobacillus , Enterococcus, Leuconostoc) were numbered through agar plating. LAB isolates were classified by genus. Then, nineteen randomly selected presumptive Lactococcus isolates were assigned to specie by PCR amplification and DNA sequence. A high number of aerobic mesophilic Staphylococci, Psychrophilic, total... |
