02134naa a2200241 a 450000100080000000500110000800800410001902400530006010000210011324501560013426000090029052013620029965000140166165000300167565000110170565300250171670000220174170000190176370000190178270000340180170000220183577300350185721597202023-12-14       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.3390/fermentation90504092DOI1 aHOSKEN, B. de O.  aUnderexplored potential of lactic acid bacteria associated with artisanal cheese making in Brazilbchallenges and opportunities.h[electronic resource]  c2023  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.  aBactéria  aProduto Derivado do Leite  aQueijo  aProdução artesanal1 aPEREIRA, G. V. M.1 aLIMA. T. T. M.1 aRIBEIRO, J. B.1 aMAGALHAES JUNIOR, W. C. P. de1 aMARTINS, J. G. P.  tFermentationgv. 9, 409. 2023.