In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil

• Published in: Arquivo brasileiro de medicina veterinária e zootecnia Vol. 71; no. 2; pp. 647 - 657
• Main Authors: Silva, J.G., Castro, R.D., Sant’Anna, F.M., Barquete, R.M., Oliveira, L.G., Acurcio, L.B., Luiz, L.M.P., Sales, G.A., Nicoli, J.R., Souza, M.R.
• Format: Journal Article
• Language: English
• Published: Universidade Federal de Minas Gerais, Escola de Veterinária 01.04.2019; Universidade Federal de Minas Gerais
• Subjects: antagonismo; antibiograma; micro-organismos benéficos; queijo artesanal; tolerância ao suco gástrico e sais biliares; VETERINARY SCIENCES; tolerance to gastric juice and biliary salts; antagonism; queijo artesanal; beneficial micro-organisms; antibiogram; micro-organismos benéficos; antibiograma; tolerância ao suco gástrico e sais biliares; antagonismo; artisanal cheeses

ABSTRACT Minas artisanal cheese is made from endogenous starter cultures, including lactic acid bacteria (LAB). Some LAB may possess probiotic potential. Thus, this study aimed to evaluate the in vitro probiotic properties of lactobacilli isolated from Minas artisanal cheeses produced in Minas Gerai...