Jocoque production with pasteurized milk and lactic acid bacterias isolated from various natural resources VIII Taller Internacional “Universidad, Seguridad y Soberanía Alimentaria”

Abstract

Jocoque is a traditional Mexican product prepared from fermented milk; however, it is commonly made with raw milk and probably contains various pathogenic microorganisms that pose a risk to the consumer. The purpose of work was isolate and identify lactic acid bacteria (LAB) from various natural sources (with key): whey (1), fermented prickly pear (2), fresh cheese (18), cream (19), jackfruit (21), adobera cheese (23), digestive content of shrimp (31), jocoque (32), panela cheese 1 (33), 2 (34) and 3 (35), tepache (36), panela cheese whey (37) and cottage cheese (38) to evaluate them in the production of jocoque with pasteurized milk. The morphological identification of the strains was done by Gram staining, resulting three strains of Streptobacillus spp and eleven of Bacillus spp Gram positive. The isolated strains were sown in MRS broth and incubated at 35 °C for 12, 24, and 48 h to evaluate their acidifying capacity; strains 1, 2, 18, 19, 23, 32, 34, 36 and 37 were better, with lactic acid values of 1,85% to 2,68% and pH between 3,77 and 4,36. In pasteurized milk fermentation test it was shown that strains 32 and 38 (consortium of strains 18, 19 and 32) were better acidifiers (pH 4,20 and lactic acid 1,48%), besides the product showed a firmer curd; however, with strains 2 and 32 the jocoque obtained presented the highest values of proteins and caseins; 5.39 and 4.53%, respectively.