In vitro evaluation of probiotic and technological properties of lactic acid bacteria isolated from artisanal cheese produced in the Serra Geral - Minas Gerais

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In vitro evaluation of probiotic and technological properties of lactic acid bacteria isolated from artisanal cheese produced in the Serra Geral - Minas Gerais - Brazil

Published:2023-06 Issue:3 Volume:75 Page:535-543
ISSN:1678-4162
Container-title:Arquivo Brasileiro de Medicina Veterinária e Zootecnia
language:
Short-container-title:Arq. Bras. Med. Vet. Zootec.

Author:

Vieira A.C.A.¹^ORCID,Mello T.C.S.¹^ORCID,Valente G.L.C.¹^ORCID,Guimarães G. M.²^ORCID,Acurcio L.B.²^ORCID,Neumann E.¹^ORCID,Costa K.¹^ORCID,Andrade E.H.P.¹^ORCID,Soares C.F.¹^ORCID,Souza M.R.¹^ORCID

Affiliation:

1. Universidade Federal de Minas Gerais, Brazil

2. UNIFOR-MG, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

General Veterinary

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0102-09352023000300535&tlng=en

Reference22 articles.

1. New insights in antibiotic resistance of Lactobacillus species from fermented foods;ABRIOUEL H.;Food Res. Int.,2015

2. Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk;ACURCIO L.B.;Arq. Bras. Med. Vet. Zootec.,2014

3. Propriedades probióticas in vitro de Lactobacillus spp. isolados de queijos minas artesanais da Serra da Canastra - MG;ANDRADE C.R.G.;Arq. Bras. Med. Vet. Zootec.,2014

4. ANTIBIOTIC resistance,2020

5. Instrução Normativa nº 46 de 23 de outubro de 2007. Regulamento técnico de identidade e qualidade de leites fermentados,2007

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