Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast-Reference-Cited by-同舟云学术

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Published:2016-06-08 Issue:4 Volume:14 Page:613-620
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Medeiros R. S.¹²,Araújo L. M.¹,Queiroga Neto V.¹,Andrade P. P.³,Melo M. A.⁴,Gonçalves M. M. B. P.²

Affiliation:

1. Unidade Acadêmica de Ciências Biológicas, Centro de Saúde e Tecnologia Rural, Universidade Federal de Campina Grande (UFCG), Patos, Paraíba, Brazil

2. Departamento de Ciências e Tecnologia da Biomassa, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Lisboa, Portugal

3. Departamento de Genética, Centro de Ciências da Saúde, Universidade Federal de Pernambuco (UFPE), Recife, Pernambuco, Brazil

4. Unidade Acadêmica de Medicina Veterinária, Centro de Saúde e Tecnologia Rural, Universidade Federal de Campina Grande (UFCG), Patos, Paraíba, Brazil

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2016.1185468

Reference45 articles.

1. Acurcio, L.B. (2011). Isolamento, enumeração, identificação molecular e avaliação de propriedades probiíticas de bactérias ácido-láticas isoladas de leite de ovelha (Doctoral Dissertation). Retrieved from www.bibliotecadigital.ufmg.br

2. Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk

3. Albuquerque, T.C. (2010). Perfil microbiano láctico do Queijo de Coalho artesanal de Cachoeira-Pe, Brasil (Doctoral Dissertation). Retrieved from http://www.dominiopublico.gov.br/pesquisa/

4. Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk

5. Effect of Lactococcus garvieae, Lactococcus lactis and Enterococcus faecalis on the behaviour of Staphylococcus aureus in microfiltered milk

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