Cited by 26Probiotics and Fermented FoodsFermentation and Sensory AnalysisFood and Agricultural Sciences

Lactic microbiota of the minas artisanal cheese produced in the serro region, Minas Gerais, Brazil

Open access
Nero, Luís Augusto, Andretta, Milimani, Almeida, Thaiza T., Ferreira, Leticia R., Camargo, Anderson C., Yamatogi, Ricardo S., Carvalho, Antonio F., Call, Douglas R.·2021·LWT

Integrity signals

Registry

Crossref · 10.1016/j.lwt.2021.111698

Cites

40 of 40 references verified0 citation errors · 0 not checkable

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Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • Bacterial communities differ among raw milk cheeses depending on the manufacturing process, but the bacteria in the cheese core are dominated by LAB belonging to the genera Lactococcus, Lactobacillus, Enterococcus, Streptococcus, and Leuconostoc.

    “Bacterial communities differ among raw milk cheeses depending on the manufacturing process, but the bacteria in the cheese core are dominated by LAB belonging to the genera Lactococcus, Lactobacillus, Enterococcus, Streptococcus, and Leuconostoc [4,7,8,60,62,63,64].”

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Authors
Nero, L. A., Andretta, M., Almeida, T. T., Ferreira, L. R., Camargo, A. C., Yamatogi, R. S., Carvalho, A. F., & Call, D. R.
Affiliations
  • Universidade Federal de Viçosa (BR)
  • Washington State University (US)
Corresponding author
Nero, Luís Augusto
Venue
LWT
Publisher
Elsevier BV
Published
2021-08
Volume
148
Pages
111698
ISSN
0023-6438 (ISSN-L)
OpenAlex
W3161529551
Cited by
26
References
40
Citations by year
2026: 6 · 2025: 5 · 2024: 4 · 2023: 7 · 2022: 3 · 2021: 1
FWCI
2.24
Type
journal article
Language
en
Open access
Locations
LWT (publishedVersion)
Funders
  • Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
  • Conselho Nacional de Desenvolvimento Científico e Tecnológico
  • Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
lactic acid bacteria, artisanal cheese, Minas cheese, Lactococcus lactis, lactobacilli, Enterococcus, core microbiome, microbial diversity, cheese microbiota, Streptococcus salivarius, Streptococcus thermophilus, Acinetobacter johnsonii

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