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Artisanal brazilian cheeses—history, marketing, technological and microbiological aspects
(2021-07-01)
This review focused on the historical, marketing, technological, and microbiological characteristics of artisanal Brazilian cheese. Brazilian cheese production was introduced and developed from the influence of immigrants ...
Artisanal Minas cheese produced in the Campos das Vertentes/MG region: microbiota and volatile compounds profileQueijo Minas artesanal produzido na região Campos das Vertentes/MG: microbiota e perfil de compostos voláteis
(Universidade Federal de LavrasPrograma de Pós-graduação em Ciência dos AlimentosUFLAbrasilDepartamento de Ciência dos Alimentos, 2023)
Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05
(International Journal of Food Microbiology, 2018)
Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese
(Wiley-Blackwell, 2015-02-01)
The water buffalo mozzarella cheese is a typical Italian cheese which has been introduced in the thriving Brazilian market in the last 10 y, with good acceptance by its consumers. Lactic acid bacteria (LAB) play an important ...
Microbiota levaduriforme en quesos artesanales de Corrientes, ArgentinaYeast microbiota in artisanal cheeses from Corrientes, Argentina
(Asociación Argentina de Microbiología, 2018)
El llamado queso artesanal de Corrientes (QAC) es un queso blando elaborado en
la provincia de Corrientes a partir de leche de vaca cruda y agente coagulante artesanal. Las
bacterias lácticas constituyen la flora principal ...
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods
(Food Microbiology, 2018)
Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production
(2022-03-01)
The biodiversity and succession of lactic acid bacteria (LAB) involved in the production and storage of Brazilian buffalo mozzarella cheese were evaluated. The isolates were characterized by Gram staining and catalase test, ...
Biofilm production by Staphylococcus Sp on stainless steel chips in contact with Brazilian Minas cheese homogenates and BHI broth under different extrinsic factors
(2017-10-01)
The aim of this study was to evaluate biofilm production by Staphylococcus sp on stainless steel using brain heart infusion (BHI) broth and Minas Frescal cheese broth, at different levels of contamination and under different ...
Probiotic cultures in the cheese industry
(Wageningen Academic Publishers, 2013)
The microbial community has many important functions in the intestinal ecosystem. The different populations of this community establish interactions that keep them in a state of dynamic equilibrium which disturbance may ...