Lactic microbiota of the minas artisanal cheese produced in the serro region, Minas Gerais, Brazil
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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].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [63]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
- 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
- ORCID
- 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
- bronze
- doi.org
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- www.elsevier.com/open-access/userlicense/1.0/ (vor, 295 d)
- doi.org/10.15223/policy-017 (stm-asf)
- doi.org/10.15223/policy-037 (stm-asf)
- doi.org/10.15223/policy-012 (stm-asf)
- doi.org/10.15223/policy-029 (stm-asf)
- doi.org/10.15223/policy-004 (stm-asf)
- 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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