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During a screening of lactic acid bacteria producing bacteriocin from Cotija cheese, the strain QC38 was isolated. Based on the 16S rRNA gene nucleotide sequencing (516 pb accession no KJ210322) and phylogenetic analysis, the isolate was identified as Pediococcus acidilactici. Neutralized cell-free supernatant was tested for antimicrobial activity against 17 Gram-negative and Gram-positive pathogens. Growth inhibition was achieved against Listeria monocytogenes (supplier or indication or source), Staphylococcus aureus, Vibrio vulnificus, Vibrio cholerae O1 Ogawa, Vibrio cholerae NO 01 and Salmonella enterica subsp. Enterica serovar Typhimurium. Bacteriocin-like substance, after heating at 121°C for 15 min it remained stable and its antimicrobial activity was observed at pH ranging from 1.0 to 10.0 but inactivated by α-chymotrypsin and proteinase K. Strain QC38 was able to grow in 1–9% NaCl concentration. The plate overlay assay showed an approximate size of bacteriocin-like substance between 3.4 and 6.5 kDa. P. acidilactici QC38 harboured a plasmid that contains a gene for a pediocin (PA-1).

Instituto de Investigaciones Económicas y Empresariales. Ciencias en Comercio Exterior The present investigation is the result of a study on the feasibility of marketing internationally Cotija Cheese Region of Origin. It is important to note that the production of products made with milk, is one of the main economic activities in Mexico. In the specific case of Cotija Cheese Region of Origin, this has made gains in income and production due to demand generated by its unique craftsmanship and unique flavor, which have attracted high concentrations of migrants from Michoacán in the United States, the main target market for these handicrafts. During the course of the investigation specified the economic and social situation Cotija regional origin and social acceptance that this is an international basis. The results indicate that the status and acceptance has created a demand for the product to be satisfied. In this sense it is shown that based on social acceptance and the cheese has the same current demand, we have the conditions to generate increased trade that benefits producers and the state in general. From the arguments presented in this research to affirm the potential of the product abroad, will analyze and discuss the factors that determine the design of an efficient strategy for international marketing Cotija Cheese Region of Origin. El presente trabajo de investigación es el resultado de un estudio acerca de la viabilidad de comercializar internacionalmente el Queso Cotija Región de Origen. Es importante señalar que la producción de los productos elaborados a base de leche, es una de las principales actividades económicas en México. En el caso específico del Queso Cotija Región de Origen, este ha presentado aumentos en sus ingresos y su producción debido a la demanda generada de su particular elaboración artesanal y singular sabor, que han atraído a las altas concentraciones de migrantes michoacanos en Estados Unidos, principal mercado meta de estos productos artesanales. Durante el desarrollo de la investigación se especifica la situación económica y social del Queso Cotija Región de Origen, así como la aceptación social que este tiene de manera internacional. Los resultados indican que dicha situación y aceptación ha generado una demanda del producto que deberá satisfacerse. En este sentido se demuestra que en base a la aceptación social que el queso tiene y a la demanda actual del mismo, se tienen las condiciones para generar una mayor comercialización que beneficiara a productores y al estado en general. A partir de los argumentos vertidos en esta investigación para afirmar el potencial del producto en el exterior, se analizarán y discutirán los factores que determinan el diseño de una estrategia eficiente para la comercialización internacional del Queso Cotija Región de Origen.

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