Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties—Insights through multivariate analysis
Margalho, Larissa P., Feliciano, Marcelo D'Elia, Silva, Christian E., Abreu, Júlia S., Piran, Marcos Vinícius Fiorentini, Sant'Ana, Anderson S.
Published in Journal of dairy science (01.09.2020)
Published in Journal of dairy science (01.09.2020)
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Journal Article
Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach
Margalho, Larissa P., Jorge, Genesy P., Noleto, Deise A.P., Silva, Christian E., Abreu, Júlia S., Piran, Marcos V.F., Brocchi, Marcelo, Sant’Ana, Anderson S.
Published in Microbiological research (01.01.2021)
Published in Microbiological research (01.01.2021)
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Journal Article