Goat cheese artisan, a great ally for health.

Study Shows BACTERIA OF GOAT CHEESE ARTESANAL are very active against pathogens.

Scientists at the University of Granada have found that bacteria from craft goat cheese are beneficial for health and have “important” technological and functional properties, as derived from lactic acid.

Carried out in the Department of Microbiology, The study is based on analysis of DNA extracted from different varieties of Andalusian goat cheese and revealed that they have between 107 and 109 bacteria per gram of cheese, of which between 65 and the 99 percent derived from lactic acid.

This type of bacteria “They could be especially beneficial to human health, and lactose fermenting, acidify the PH and prevent, Therefore, the development of pathogenic microorganisms”, He explained the head of the finding, Antonio Martín Platero.

“Much of the isolates also produce numerous compounds called bacteriocins, i.e., antimicrobial proteinaceous substances that are active against pathogens and other food spoilage microorganisms“, Martin said.

As is clear from the study, the most abundant species found in cheeses analyzed from the Alpujarra (Granada), Jyen (Granada) and Aracena (Huelva) belong to Lactobacillus paracasei, Lb. Plants y Staphylococcus aureus, the latter one of the most common species of yogurt.

Platero Martin's work has achieved, In addition, develop an innovative method to extract DNA from cheese, and lactic acid bacteria, called MSOP (Modification of the Salting Out Procedure), “much more efficient and cheaper than other commercial methods”.

Research, whose results have already been echoed prestigious scientific journals “Applied and Environmental Microbiolgy”, “International Journal of Food Microbiology” and “Analitycal Biochemistry”, is the first that is driven around goat cheese artisan by combining techniques and methodologies classical and molecular.