Centeno J A, Menéndez S, Rodríguez-Otero J L
Departamento de Producción Animal, Centro de Investigaciones Agrarias de Mabegondo, La Coruna, Spain.
Int J Food Microbiol. 1996 Dec;33(2-3):307-13. doi: 10.1016/0168-1605(96)01165-8.
Thirty samples of Cebreiro, a fresh or short-time-ripened raw cow's-milk cheese produced in Northwest Spain, were analyzed for the presence of aerobic mesophilic bacteria, (AMC) lactic acid bacteria (LAB), enterococci and Micrococcaceae. Mean AMC and LAB counts exceeding 10(9)/g were higher than those reported for other fresh or short-time-ripened cheeses, although Micrococcaceae occurred in lower numbers (< 10(5)/g) than reported for other raw-milk cheeses. Out of a total of 126 LAB representation isolates, 59 were identified as enterococci (38 as Enterococcus faecalis) 30 as lactococci (24 as Lactococcus lactis subsp. lactis), 25 as leuconostocs (14 as Leuconostoc mesenteroides) and 6 were identified as mesophylic lactobacilli. The enterocci in general were more proteolytic and produced more diacetyl/acetoin than the other LAB groups lactic acid bacteria isolated. It seems that a starter for making Cebreiro cheese should contain these microorganisms so as to reproduce the typical characteristics of traditional raw milk Cebreiro cheeses.
对30份产自西班牙西北部的新鲜或短期成熟的生牛乳奶酪Cebreiro样本进行了分析，检测其中需氧嗜温菌（AMC）、乳酸菌（LAB）、肠球菌和微球菌科的存在情况。需氧嗜温菌和乳酸菌的平均计数超过10⁹/g，高于其他新鲜或短期成熟奶酪的报告值，不过微球菌科的数量（<10⁵/g）低于其他生牛乳奶酪的报告值。在总共126株乳酸菌代表性分离株中，59株被鉴定为肠球菌（38株为粪肠球菌），30株为乳球菌（24株为乳酸乳球菌乳酸亚种），25株为明串珠菌（14株为肠膜明串珠菌），还有6株被鉴定为嗜温乳杆菌。总体而言，与其他分离出的乳酸菌组相比，肠球菌的蛋白水解能力更强，产生的双乙酰/乙偶姻更多。制作Cebreiro奶酪的发酵剂似乎应包含这些微生物，以便重现传统生牛乳Cebreiro奶酪的典型特征。
