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Registros recuperados : 2 | |
2. | | SÃO JOSÉ, J. F. B. de; BAYER, C.; BENDER, A. C.; MARTINS, J. G.; DICK, D. P.; ARAÚJO, E. F. de; RODRIGUES, R. de A. R.; CARNIEL, E.; SILVA, D. U. da. Impact of Eucalyptus harvest residues management on soil carbon storage and greenhouse gas emission (GHG) in sandy soil in southern Brazil. In: WORLD CONGRESS OF SOIL SCIENCE, 21., 2018, Rio de Janeiro. Soil science: beyond food and fuel: proceedings... Viçosa, MG: SBCS, 2019. v. 2, p. 363-364. WCSS 2018. Biblioteca(s): Embrapa Solos. |
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Registros recuperados : 2 | |
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Registro Completo
Biblioteca(s): |
Embrapa Gado de Leite. |
Data corrente: |
14/12/2023 |
Data da última atualização: |
14/12/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 3 |
Autoria: |
HOSKEN, B. de O.; PEREIRA, G. V. M.; LIMA. T. T. M.; RIBEIRO, J. B.; MAGALHAES JUNIOR, W. C. P. de; MARTINS, J. G. P. |
Afiliação: |
BIANCA DE OLIVEIRA HOSKEN, UNIVERSIDADE FEDERAL DE VIÇOSA; GILBERTO VINÍCIUS MELO PEREIRA, UNIVERSIDADE FEDERAL DO PARANÁ; THAMYLLES THUANY MAYRINK LIMA, UNIVERSIDADE FEDERAL DE VIÇOSA; JOAO BATISTA RIBEIRO, CNPGL; WALTER COELHO P DE MAGALHAES JUNIOR, CNPGL; JOSÉ GUILHERME PRADO MARTINS, UNIVERSIDADE FEDERAL DE VIÇOSA. |
Título: |
Underexplored potential of lactic acid bacteria associated with artisanal cheese making in Brazil: challenges and opportunities. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Fermentation, v. 9, 409. 2023. |
DOI: |
https://doi.org/10.3390/fermentation9050409 |
Idioma: |
Inglês |
Conteúdo: |
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. |
Palavras-Chave: |
Produção artesanal. |
Thesagro: |
Bactéria; Produto Derivado do Leite; Queijo. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1159720/1/Underexplored-potential-of-lactic-acid-bacteria-associated-with-artisanal-cheese.pdf
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Marc: |
LEADER 02134naa a2200241 a 4500 001 2159720 005 2023-12-14 008 2023 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.3390/fermentation9050409$2DOI 100 1 $aHOSKEN, B. de O. 245 $aUnderexplored potential of lactic acid bacteria associated with artisanal cheese making in Brazil$bchallenges and opportunities.$h[electronic resource] 260 $c2023 520 $aArtisanal 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. 650 $aBactéria 650 $aProduto Derivado do Leite 650 $aQueijo 653 $aProdução artesanal 700 1 $aPEREIRA, G. V. M. 700 1 $aLIMA. T. T. M. 700 1 $aRIBEIRO, J. B. 700 1 $aMAGALHAES JUNIOR, W. C. P. de 700 1 $aMARTINS, J. G. P. 773 $tFermentation$gv. 9, 409. 2023.
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Embrapa Gado de Leite (CNPGL) |
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