Underexplored potential of lactic acid bacteria associated with artisanal cheese making in Brazil: challenges and opportunities.

• Autor(a) principal: HOSKEN, B. de O.
• Data de Publicação: 2023
• Outros Autores: PEREIRA, G. V. M., LIMA. T. T. M., RIBEIRO, J. B., MAGALHAES JUNIOR, W. C. P. de, MARTINS, J. G. P.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1159720; https://doi.org/10.3390/fermentation9050409
• topic: Produção artesanal; Produto Derivado do Leite; Queijo; Bactéria

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 different compositions of raw milk, the steps involved in the process and the maturation time. The crucial step for cheese differentiation is the non-addition of starter cultures, i.e., spontaneous fermentation, which relies on the indigenous microbiota present in the raw material or from the environment. Therefore, each BAC-producing region has a characteristic endogenous microbiota, composed mainly of lactic acid bacteria (LAB). These bacteria are responsible for the technological, sensory and safety characteristics of the BAC. In this review, the biotechnological applications of the LAB isolated from different BAC were evidenced, including proteolytic, lipolytic, antimicrobial and probiotic activities. In addition, challenges and opportunities in this field are highlighted, because there are knowledge gaps related to artisanal cheese-producing regions, as well as the biotechnological potential. Thus, this review may provide new insights into the biotechnological applications of LAB and guide further research for the cheese-making process.