Free access article

Lait 77 (1997) 729-736
DOI: 10.1051/lait:1997652

Identification of lactic acid bacteria isolated from Roncal and Idiazabal cheeses

C. Arizcun, Y. Barcina and P. Torre

Area de Nutricion y Bromatologia, Departamento de Ciencias del Medio Natural, Universidad Publica de Navarra, 31006 Pamplona, Spain

(Received 17 January 1997; accepted 12 May 1997)

Abstract - The lactic flora of two ewe's-milk cheeses regulated by Appellations of Origin, Roncal and Idiazabal cheeses, manufactured in the autonomous region of Navarre (Spain), was identified and compared. 263,494, and 464 isolates of lactococci, lactobacilli, and leuconostocs, respectively, were isolated throughout ripening from both cheeses and presumably identified using morphological, phenotypical and biochemical methods. The distribution of lactococci species was not significantly different in the two cheeses, Lactococcus lactis subsp lactis being the main species from 10 days of ripening. Lactobacillus casei and Lactobacillus plantarum were the major lactobacilli species in both cheeses. In Roncal cheese L casei accounted for 53% of the isolates and L plantarum for 30%, whereas in Idiazabal cheese the frequency of L casei (39%) was slightly lower than the frequency of L plantarum (44%). Leuconostoc mesenteroides subsp mesenteroides and Leuconostoc mesente-roides subsp dextranicum were the predominant leuconostoc species in both cheeses, but the ratios of the two subspecies were approximately 3:1 in the Roncal cheese and closer to 1:1 in the Idiazabal cheese. The experimental results of this work are considered to be a first step to prepare indigenous starters including representative bacteria isolated from each type of cheese.

Résumé - Identification de bactéries lactiques isolées des fromages roncal et idiazabal
La flore lactique du roncal et de l'idiazabal, deux fromages AOC pur brebis fabriqués dans la région de la Navarre (Espagne), a été identifiée et comparée ; 263 isolats de lactocoques, 494 de lactobacilles et 464 de leuconostocs provenant des deux fromages au cours de l'affinage ont été identifiés d'après leur morphologie et leur phénotype. La distribution des espèces de lactocoques ne différait pas significativement pour les deux fromages, Lactococcus lactis subsp lactis étant l'espèce la plus représentée. Lactobacillus casei et Lactobacillus plantarum constituaient les deux espèces de lactobacilles majoritaires dans les deux types de fromages. Dans le roncal, la proportion de L casei (53%) était supérieure à celle de L plantarum (30%), mais la tendance inverse était observée dans l'idiazabal : 39% de L casei contre 44% de L plantarum. Leuconostoc mesenteroides subsp dextranicum et subsp mesenteroides constituait l'espèce majoritaire pour le roncal et l'idiazabal, mais les proportions pour les deux sous-espèces étaient d'environ 3:1 pour le roncal et 1:1 pour l'idiazabal. Les résultats expérimentaux de ce travail sont considérés comme une première étape pour concevoir des levains pour les deux fromages à partir de souches représentatives isolées de chacun des fromages.

Key words: ewe's cheese / lactic acid bacteria / ecosystem / identification / comparison

Mots clés : fromage pur brebis / bactérie lactique / écosystème / identification / comparaison

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