ArticleFoods (Basel, Switzerland)2026
Identification and Characterisation of Lactic Acid Bacteria from "Torta del Casar", a Semi-Soft Artisanal Cheese.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
"Torta del Casar" is a traditional Spanish cheese made from raw ewe's milk under Protected Designation of Origin (PDO) regulations. Its unique characteristics result from the use of vegetable rennet and an abundant indigenous microbiota, primarily lactic acid bacteria (LAB). Since PDO rules permit only autochthonous microorganisms, identifying specific LAB strains is a fundamental first step for developing starter and protective cultures. This study aimed to characterise the LAB population of 22 cheeses from different industries and assess batch-to-batch variability. Physicochemical analysis revealed that some batches exceeded PDO pH limits, highlighting the potential need for standardised acidification. Species-level identification was performed via 16S rRNA sequencing, while RAPD-PCR was used for strain-level differentiation.
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