Abstract

ESCOBAR-LOPEZ, Sttefanie Yenitza; ESPINOZA-ORTEGA, Angélica; SALAZAR-GARCIA, Félix  and  MARTINEZ-CAMPOS, Ángel R.. Analysis of antibacterial effect of chili (Capsicum annuum spp) and epazote (Chenopudium ambrosioides) used in the manufacture of botanero cheese. Rev. mex. de cienc. pecuarias [online]. 2017, vol.8, n.2, pp.211-217. ISSN 2448-6698.  https://doi.org/10.22319/rmcp.v8i2.4446.

The botanero cheese produced in the northeast of the State of Mexico, is made of raw milk, which is a risk in terms of health and hygiene quality, and is added cuaresmeño fresh chili and epazote or chipotle chili. These condiments are partnering them bactericidal and bacteriostatic properties. The aim of this study was to determine whether the condiments added to botanero cheese, influence counts of colony-forming units (CFU) of Lactobacillus, total coliforms (COL), Staphylococcus aureus (S. aureus) and yeast (LEV), and the pH (physicochemical characteristics) of the varieties of botanero cheese. A study was planned, in a family-type company cheese of northeastern Mexico State (method of invitation), where three pieces (0.5 kg) were taken by each variety of botanero cheese and done the count of Lactobacillus, COL, S. aureus and LEV, the counts were higher than those allowed for COL (100 CFU/g and 10,000 CFU/g), S. aureus (1,000 CFU/g and 100 CFU/g) and LEV (500 CFU/g). The condiments added to the artisanal cheese modify the counts of CFU/g, but did not decrease the securities permitted by regulations.

Keywords : Mexico; Artisan botanero cheese; Bacteria; Chilli; Epazote.