Characterization of lactic acid bacterial communities associated with a traditional Colombian cheese: Double cream cheese

Culture-dependent and Independent methods such as temporal temperature gradient electrophoresis (TTGE) and evaluation of the technological properties of five strains representing isolated groups, were used to evaluate the bacterial composition of three traditional double cream cheese companies in Colombia-South America. The results showed that fat, protein, moisture, and titratable acidity were significantly different between cheeses. Genetic analysis of these bacterial communities revealed a low level of diversity, based on the TTGE analysis. The dominant phylogenetic affiliations were grouped into four genera Enterococcus, Lactobacillus, Leuconostoc, and Lactococcus, related to acidification processes and formation of aromas and flavours in the cheese. The characterization of lactic acid bacteria (LAB) isolates showed predominance of the genera Leuconostoc and Weissella. These bacteria are related to the development of certain features such as texture and production of antimicrobial metabolites. In the evaluation of technological properties Weissella viridescens and Weissella paramesenteroides displayed greater pH reduction at 24 h, Pediococcus acidilactici, Leuconostoc mesenteroides and Leuconostoc citreum presented diacetyl production. The combination of different approaches allowed inferring the presence of a dominant population of LAB present in this cheese, this results complements the information needed for the establishment of a product protected under the status of Designation of Origin.