| lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh minas artisanal cheese from the campo das vertentes region of brazil during the dry and rainy seasons. | minas artisanal cheese, produced in the campo das vertentes region of brazil, is made from raw milk and endogenous starter cultures. although this cheese is of great historical and socioeconomic importance, little information is available about its microbiological and physical-chemical qualities, or about its beneficial microbiota. this work was aimed at evaluating the qualities of the cheese and the components used for its production, comparing samples collected during the dry and rainy seasons ... | 2016 | 27289151 |
| microbiota of minas cheese as influenced by the nisin producer lactococcus lactis subsp. lactis glc05. | minas cheese is a popular dairy product in brazil that is traditionally produced using raw or pasteurized cow milk. this study proposed an alternative production of minas cheese using raw goat milk added of a nisin producer lactococcus lactis subsp. lactis glc05. an in situ investigation was carried on to evaluate the interactions between the l. lactis subsp. lactis glc05 and the autochthonous microbiota of a minas cheese during the ripening; production of biogenic amines (bas) was assessed as a ... | 2015 | 26310130 |
| mesophilic lactic acid bacteria diversity encountered in brazilian farms producing milk with particular interest in lactococcus lactis strains. | the milk produced in regions with different traditions in brazil is used for artisanal product production, which is characterized by different sensorial characteristics. this study aimed to identify the bacterial ecosystem of farms located in a traditional dairy region in the state of minas gerais and to characterize lactococcus lactis strains, the species of interest in this study, using a multilocus sequence typing (mlst) protocol and pulsed-field gel electrophoresis (pfge) technique. samples ... | 2016 | 27356514 |