Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach
Larissa P. Margalho, Genesy Pérez Jorge, Deise A.P. Noleto, Christian E. Silva, Júlia S. Abreu, Marcos Vinícius Fiorentini Piran, Marcelo Brocchi, Anderson S. Sant’Ana
Topics & Concepts
BiopreservationProbioticBiologyFood scienceLactic acidBacteriaMicrobiologyLactococcus lactisGenerally recognized as safeFood microbiologyFermented milk productsBacteriocinBiotechnologyAntimicrobialGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesDigestive system and related health