The role of lactic acid bacteria in the safety and quality of Minas artisanal cheeses
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Publication Date: | 2020 |
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Format: | Article |
Language: | por |
Source: | Revista do Instituto de Laticínios Cândido Tostes |
Download full: | https://www.revistadoilct.com.br/rilct/article/view/799 |
Summary: | Artisanal Minas cheese is a product that has a unique aroma, texture, and flavor, in addition, its production is part of a family tradition and culture. Raw milk, the raw material used for making this cheese, naturally has benefic microorganisms, known as lactic acid bacteria, responsible for the organoleptic characteristics and microbiological safety of the cheese, since they produce many substances during ripening, including antimicrobials, which can be antagonists of pathogens. The following review presents information on the antagonistic activity of lactic acid bacteria and their ability to guarantee the safety and quality of artisanal cheese. |
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The role of lactic acid bacteria in the safety and quality of Minas artisanal cheesesA importância das bactérias láticas na segurança e qualidade dos queijos Minas artesanaisbacteriocin; ripening; pathogen.Microbiologia; Tecnologia de queijosbacteriocina; maturação; patógeno.Artisanal Minas cheese is a product that has a unique aroma, texture, and flavor, in addition, its production is part of a family tradition and culture. Raw milk, the raw material used for making this cheese, naturally has benefic microorganisms, known as lactic acid bacteria, responsible for the organoleptic characteristics and microbiological safety of the cheese, since they produce many substances during ripening, including antimicrobials, which can be antagonists of pathogens. The following review presents information on the antagonistic activity of lactic acid bacteria and their ability to guarantee the safety and quality of artisanal cheese.O queijo Minas artesanal é um produto que possui aroma, textura e sabor únicos, além de sua produção fazer parte de toda uma tradição e cultura familiar. O leite cru, matéria prima para fabricação desse queijo, possui naturalmente microrganismos benéficos, conhecidos como bactérias ácido-láticas, responsáveis pelas características organolépticas e segurança microbiológica do queijo, uma vez que produzem diversas substâncias durante sua maturação, inclusive antimicrobianas, que podem ser antagonistas de patógenos. A seguinte revisão apresenta informações sobre a atividade antagonista das bactérias láticas e sua capacidade de garantir a segurança e qualidade do queijo artesanal.ILCTde Antônio, Marina BarrosoBorelli, Beatriz2020-12-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/79910.14295/2238-6416.v75i3.799Journal of Candido Tostes Dairy Institute; v. 75, n. 3 (2020); 204-221Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 3 (2020); 204-2212238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/799/539https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/799/344Direitos autorais 2021 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2021-03-26T18:58:56Zoai:oai.rilct.emnuvens.com.br:article/799Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2021-03-26T18:58:56Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
The role of lactic acid bacteria in the safety and quality of Minas artisanal cheeses A importância das bactérias láticas na segurança e qualidade dos queijos Minas artesanais |
title |
The role of lactic acid bacteria in the safety and quality of Minas artisanal cheeses |
spellingShingle |
The role of lactic acid bacteria in the safety and quality of Minas artisanal cheeses de Antônio, Marina Barroso bacteriocin; ripening; pathogen. Microbiologia; Tecnologia de queijos bacteriocina; maturação; patógeno. |
title_short |
The role of lactic acid bacteria in the safety and quality of Minas artisanal cheeses |
title_full |
The role of lactic acid bacteria in the safety and quality of Minas artisanal cheeses |
title_fullStr |
The role of lactic acid bacteria in the safety and quality of Minas artisanal cheeses |
title_full_unstemmed |
The role of lactic acid bacteria in the safety and quality of Minas artisanal cheeses |
title_sort |
The role of lactic acid bacteria in the safety and quality of Minas artisanal cheeses |
author |
de Antônio, Marina Barroso |
author_facet |
de Antônio, Marina Barroso Borelli, Beatriz |
author_role |
author |
author2 |
Borelli, Beatriz |
author2_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
de Antônio, Marina Barroso Borelli, Beatriz |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
bacteriocin; ripening; pathogen. Microbiologia; Tecnologia de queijos bacteriocina; maturação; patógeno. |
topic |
bacteriocin; ripening; pathogen. Microbiologia; Tecnologia de queijos bacteriocina; maturação; patógeno. |
description |
Artisanal Minas cheese is a product that has a unique aroma, texture, and flavor, in addition, its production is part of a family tradition and culture. Raw milk, the raw material used for making this cheese, naturally has benefic microorganisms, known as lactic acid bacteria, responsible for the organoleptic characteristics and microbiological safety of the cheese, since they produce many substances during ripening, including antimicrobials, which can be antagonists of pathogens. The following review presents information on the antagonistic activity of lactic acid bacteria and their ability to guarantee the safety and quality of artisanal cheese. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-25 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/799 10.14295/2238-6416.v75i3.799 |
url |
https://www.revistadoilct.com.br/rilct/article/view/799 |
identifier_str_mv |
10.14295/2238-6416.v75i3.799 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/799/539 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/799/344 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2021 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2021 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 75, n. 3 (2020); 204-221 Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 3 (2020); 204-221 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738130766430208 |