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2019-05-02   12:02:47   INGLÉS
Researchers work in lactic culture for the benefit of food

Mexico, May 2 (Notimex) .- Researchers from the Benemérita Autonomous University of Puebla (BUAP, for its acronym in Spanish) carry out a study of lactic cultures for the food industry, which will generate a saving of economic resources in the manufacture of products.

Currently, the Laboratory of Food Biotechnology of the University Center for Linking and Transfer of Technology (CUVyTT, for its acronym in Spanish) has a collection of 135 pure strains of lactic acid bacteria, according to the BUAP.

Once these lactic bacteria are obtained, they are isolated and the pure strain is searched to carry out characterizations that dismiss the presence of pathogenic microorganisms or antibiotic resistance genes that affect the application in food.

For the characterizations, they were based on phenotypic and genotypic (molecular) tests. The first is to observe the characteristic expressed by the bacteria, the most visible effects.

The genotypic is carried out by molecular methods, that is, the DNA of the bacteria is extracted to verify the presence of some gene that codes for the resistance or the gene that codes to produce biogenic amines, which are compounds that can have toxic effects for the human being.

The objective is to offer this service to the food industry and for that the team works on the molecular identification of bacteria from artisanal products such as creams, fresh cheeses, sugared water, pulque, and other foods.

The technological contribution made with these microorganisms, explained Gerardo Landeta Cortés, who is in charge of this project, is mainly the reduction of time in the fermentation processes.

He exemplified that a cheese requires approximately six months of fermentation, but by adding an adequate bacterium the process could reduce several weeks, in addition to providing certain characteristics to the product in terms of taste, and that for the industry is a saving of economic resources.

They also concentrate on the elimination of pathogenic bacteria, as well as optimizing the flavor of a dairy product or a beverage; in the specific case of yogurt, among the mentioned benefits, it also offers a better aroma and consistency, the researcher pointed out.

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