01350naa a2200349 a 450000100080000000500110000800800410001902400350006010000250009524501140012026000090023430000100024352003320025365000190058565000280060465000140063265300270064665300200067365300270069365300180072070000210073870000210075970000280078070000220080870000170083070000210084770000200086870000230088870000270091170000190093877300430095720031812016-02-22       2014    bl uuuu     u00u1 u    #d7 a10.1007/s13594-014-0201-62DOI1 aSANTOS, K. M. O. dos  aArtisanal coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains.  c2014  a22 p.  aBased on screening for potential beneficial lactic acid bacteria from Coalho cheese produced in the North-East region of Brazil, eight strains belonging to Lactobacillus rhamnosus and Lactobacillus plantarum were selected. All investigated strains presented low levels of hydrophobicity. Different levels of coaggregation were.  adairy products  aLactobacillus rhamnosus  avirulence  aLactobacillus lantarum  aMicroorganismos  aProbiotics bacteriocin  aQueijo coalho1 aVIEIRA, A. D. S.1 aBURITI, F. C. A.1 aNASCIMENTO, J. C. F. do1 aMELO, M. E. S. de1 aBRUNO, L. M.1 aBORGES, M. de F.1 aROCHA, C. R. C.1 aLOPES, A. C. de S.1 aFRANCO, B. D. G. de M.1 aTODOROV, S. D.  tDairy Science & Technology, oct. 2014.