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...

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Bibliographic Details
Main Authors: L. M. P. Luiz, R. D. Castro, S. H. C. Sandes, J. G. Silva, L. G. Oliveira, G. A. Sales, A. C. Nunes, M. R. Souza
Format: Article
Language:English
Published: Taylor & Francis Group 2017-01-01
Series:CyTA - Journal of Food
Subjects:
Online Access:http://dx.doi.org/10.1080/19476337.2016.1219392