Technological Potential of Native Lactic Acid Bacteria from Brazilian Canastra Cheese: Safety and Functional Characterization.
Canastra artisanal Minas cheese is a traditional Brazilian raw-milk cheese whose fermentation relies on "pingo", an endogenous whey culture that harbors autochthonous lactic acid bacteria (LAB) with technological relevance. This study evaluated the safety and technological properties of LAB isolated from pingo and chee...