Maduración del queso "Cabrales". Microflora: I, Lactobacilos
1971
Sala Trepat, Francisco Javier | Burgos González, Justino | López Pérez, Antonio
English. An account is given on the species of lactobacillii present during ripening of «Cabrales» cheese. Lactobacillus casei var. casei and Lactobacillus plantarum are the only species isolated. The incidence of lactobacillii in our samples reaches a maximum of 1.2 X 1011 lactobacilli / gr. during the second week, falling from then on clown to 1.1 X 1010 lactobacilli / gr. at the end of the fourth week.
Show more [+] Less [-]Spanish; Castilian. El presente trabajo describe el aislamiento e identificación de las especies de lactobacilos presentes en el queso «Cabrales». Lactobacillus casei var. casei y Lactobacillus plantarum son las únicas especies aisladas. La tasa de lacto bacilos alcanza un máximo de 1,2 X 1011 lact. /gr. durante la segunda semana y desciende posteriormente hasta 1,1 X 1010 lact./ gr. al final de la cuarta semana.
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