Novel bacteriocins produced by Lactobacillus fermentum strains with bacteriostatic effects in milk against selected indicator microorganisms.

The aim of this work was to isolate and characterize bacteriocins produced by 2 Lactobacillus fermentum strains isolated from artisanal Mexican Cocido cheese. Fractions (F ≤3 kDa) obtained from cell-free supernatants of Lb. fermentum strains J23 and J32 were further fractionated by reversed-phase HPLC on a C18 column.

Poro de Tabasco cheese: Chemical composition and microbiological quality during its artisanal manufacturing process.

Poro de Tabasco cheese (PTC) is one of the most popular cheeses in southern Mexico. It has been made by traditional, nonstandardized artisanal techniques dating back more than 50 yr. These techniques result in the cheese having a heterogeneous chemical and microbiological composition and, consequently, distinct organoleptic characteristics.

Artisanal Sonoran cheese (Cocido cheese): an exploration of its production process, chemical composition and microbiological quality.

Background: The objective of this study was to explore and document the production process of artisanal Cocido cheese and to determine its chemical composition and microbiological quality, considering samples from six dairies and four retailers.

Results: Cocido cheese is a semi-hard (506-555 g kg of moisture), medium fat (178.3-219.

Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances produced by Lactobacillus spp. isolated from artisanal Mexican cheese.

Lactobacillus spp. from Mexican Cocido cheese were shown to produce bacteriocin-like substances (BLS) active against Staphylococcus aureus,Listeria innocua,Escherichia coli, andSalmonella typhimurium by using the disk diffusion method. Crude extracts of Lactobacillus fermentum showed strong inhibitory activity against Staph.