Influence of Autochthonous Lactic Acid Bacteria Cultures on the Microbiota and Biogenic Amine Production in Medium-Ripened Artisan Goat Cheese

Influence of Autochthonous Lactic Acid Bacteria Cultures on the Microbiota and Biogenic Amine Production in Medium-Ripened Artisan Goat Cheese

This study evaluated the effects of adding the autochthonous cultures <i>Limosilactobacillus mucosae</i> CNPC007 (LM) and <i>Lactiplantibacillus plantarum</i> CNPC003 (LP), originally isolated from goat milk and goat cheese, respectively, on microbiological safety, microbiota...

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Main Authors: Julia Mariano Caju de Oliveira, Adriane Elisabete Costa Antunes, Gustavo Felipe Correia Sales, Camila Neves Meireles Costa, Angela Matilde da Silva Alves, Kaíque Yago Gervazio de Lima, Celso José Bruno de Oliveira, Antônio Silvio do Egito, Karina Maria Olbrich dos Santos, Evandro Leite de Souza, Maria Teresa Bertoldo Pacheco, Maria Elieidy Gomes de Oliveira
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
autochthonous probiotic cultures
goat coalho cheese
microbiota modulation
metataxonomic sequencing
biogenic amines
Online Access:https://www.mdpi.com/2304-8158/14/9/1561
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