Bibliographic citations
Cruz, L., (2011). Caracterización probiótica de una cepa nativa de Enterococcus faecium QPa.1 Aislada de queso de elaboración artesanal [Tesis, Universidad Nacional Mayor de San Marcos]. https://hdl.handle.net/20.500.12672/1423
Cruz, L., Caracterización probiótica de una cepa nativa de Enterococcus faecium QPa.1 Aislada de queso de elaboración artesanal [Tesis]. PE: Universidad Nacional Mayor de San Marcos; 2011. https://hdl.handle.net/20.500.12672/1423
@misc{sunedu/2867799,
title = "Caracterización probiótica de una cepa nativa de Enterococcus faecium QPa.1 Aislada de queso de elaboración artesanal",
author = "Cruz Pio, Liz Erika",
publisher = "Universidad Nacional Mayor de San Marcos",
year = "2011"
}
--- The present work evaluated partially probiotic properties of Enterococcus faecium QPa.1, to first time was isolated traditional cheeses. For this purpose several tests were performed, it was found very sensitivity to most antibiotics tested, no haemolytic activity, specific antimicrobial activity against Listeria monocytogenes, tolerance to different concentrations of bile salts (0,3 - 2 % oxgall) and resistance to pH 2 and 3. Also demonstrated good proteolytic activity and adherence properties. Enterococcus faecium QPa.1 presents probiotic characteristics and has a good inhibitory activity only against Listeria monocytogenes, bacteria of pathological risk to human health. Therefore, the selected strain may be useful as a probiotic culture or as adjunct and/or bioprotective cultures in cheeses traditional making, to preserving value, nutritional quality and health safety. Key words: Enterococcus faecium QPa.1, probiotics, chesses.
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