Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1159720
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dc.contributor.authorHOSKEN, B. de O.eng
dc.contributor.authorPEREIRA, G. V. M.eng
dc.contributor.authorLIMA. T. T. M.eng
dc.contributor.authorRIBEIRO, J. B.eng
dc.contributor.authorMAGALHAES JUNIOR, W. C. P. deeng
dc.contributor.authorMARTINS, J. G. P.eng
dc.date.accessioned2023-12-14T14:32:47Z-
dc.date.available2023-12-14T14:32:47Z-
dc.date.created2023-12-14
dc.date.issued2023
dc.identifier.citationFermentation, v. 9, 409. 2023.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1159720-
dc.descriptionArtisanal cheeses are prepared using traditional methods with territorial, regional and cultural linkages. In Brazil, there is a great diversity of artisanal cheeses (BAC), which have historical, socioeconomic and cultural importance. The diversity of the BAC between producing regions is due to the different compositions of raw milk, the steps involved in the process and the maturation time. The crucial step for cheese differentiation is the non-addition of starter cultures, i.e., spontaneous fermentation, which relies on the indigenous microbiota present in the raw material or from the environment. Therefore, each BAC-producing region has a characteristic endogenous microbiota, composed mainly of lactic acid bacteria (LAB). These bacteria are responsible for the technological, sensory and safety characteristics of the BAC. In this review, the biotechnological applications of the LAB isolated from different BAC were evidenced, including proteolytic, lipolytic, antimicrobial and probiotic activities. In addition, challenges and opportunities in this field are highlighted, because there are knowledge gaps related to artisanal cheese-producing regions, as well as the biotechnological potential. Thus, this review may provide new insights into the biotechnological applications of LAB and guide further research for the cheese-making process.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectProdução artesanaleng
dc.titleUnderexplored potential of lactic acid bacteria associated with artisanal cheese making in Brazil: challenges and opportunities.
dc.typeArtigo de periódico
dc.subject.thesagroProduto Derivado do Leite
dc.subject.thesagroQueijoeng
dc.subject.thesagroBactériaeng
riaa.ainfo.id1159720
riaa.ainfo.lastupdate2023-12-14
dc.identifier.doihttps://doi.org/10.3390/fermentation9050409
dc.contributor.institutionBIANCA DE OLIVEIRA HOSKEN, UNIVERSIDADE FEDERAL DE VIÇOSAeng
dc.contributor.institutionGILBERTO VINÍCIUS MELO PEREIRA, UNIVERSIDADE FEDERAL DO PARANÁeng
dc.contributor.institutionTHAMYLLES THUANY MAYRINK LIMA, UNIVERSIDADE FEDERAL DE VIÇOSAeng
dc.contributor.institutionJOAO BATISTA RIBEIRO, CNPGLeng
dc.contributor.institutionWALTER COELHO P DE MAGALHAES JUNIOR, CNPGLeng
dc.contributor.institutionJOSÉ GUILHERME PRADO MARTINS, UNIVERSIDADE FEDERAL DE VIÇOSA.eng
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