Isolation and identification of lactic acid bacteria from Brazilian Minas artisanal cheese
The microbiota of lactic acid bacteria (LAB) from Minas artisanal cheese was evaluated. Samples of Minas artisanal cheese were collected at the farms in the region of Araxá, Brazil, over two seasons. Molecular approaches were used to assess the biodiversity of the isolates. The median value of the c...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2017-01-01
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Series: | CyTA - Journal of Food |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/19476337.2016.1219392 |