Per se, the five strains could be used into the maximum
permissible limit in Mexico without aecting their
survival. Moreover, in Chiapas cheese, as in other
traditional and homemade cheeses, the only possible
source of nisin is the endogenous production of this
bacteriocin by some strains of Lactococcus lactis
subsp. lactis. In these conditions, this production could
not reach the maximum allowable limit (Sobrino-
L´opez and Mart´ın-Belloso, 2008). These results are
consistent with those reported for other L. casei strains
(Breuer y Radler, 1996) and L. plantarum and L.
pentosus strains (Rojo- Bezares et al., 2006) showing a
complete compatibility of the strains tested with starter
cultures.