Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities

Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities

Artisanal cheeses are prepared using traditional methods with territorial, regional and cultural linkages. In Brazil, there is a great diversity of artisanal cheeses (BAC), which have historical, socioeconomic and cultural importance. The diversity of the BAC between producing regions is due to the...

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Bibliographic Details
Main Authors: Bianca de Oliveira Hosken, Gilberto Vinícius Melo Pereira, Thamylles Thuany Mayrink Lima, João Batista Ribeiro, Walter Coelho Pereira de Magalhães Júnior, José Guilherme Prado Martin
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Fermentation
Subjects:
traditional foods
fermentation
bioprospecting
biotechnology
Online Access:https://www.mdpi.com/2311-5637/9/5/409

Internet

https://www.mdpi.com/2311-5637/9/5/409

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