Molecular and technological characterization of lactic acid bacteria isolated from artisanal fresh cheeses: Raw data, images, and statistical analyses

This dataset supports the article “Molecular and technological characterization of lactic acid bacteria isolated from artisanal fresh cheeses.”It includes a compressed folder (LAB_dataset_REPOSITORY.zip) containing original and processed data from the molecular, technological, and inhibitory characterization of lactic acid bacteria (LAB) isolated from artisanal cheeses. The dataset comprises electrophoresis gel images (ARDRA, RAPD, DNA extraction, and 16S rRNA sequencing), raw images from technological assays (fermentation, proteolytic activity, β-galactosidase activity, lipolysis, diacetyl production, milk acidification, and salt tolerance), as well as Excel spreadsheets with quantitative data, sequence files (.FASTA, .BIO), and Python scripts for statistical analysis.All materials were organized to ensure transparency, reproducibility, and reusability in studies related to dairy biotechnology, microbial diversity, and the development of starter and bioprotective cultures. Funding and acknowledgments: This work was supported by Fondo de CTeI del Sistema General de Regalías de Colombia through the project BPIN 2017000100114 and the University of Nariño. The authors acknowledge the entities of Agreement DPJ-209364: Center for Research and Technological Development in Applied Sciences (CIDTCA), Departmental Health Institute of Nariño (IDSN), and the Local Development Agency of Nariño (ADEL).