ArticleItalian journal of food safety2023
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential.
Article in Italian journal of food safety, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 5 citations in OpenAlex.
- Cheese and Its Microbes Under the Light of One Health-A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Dynamic Modelling ofFoods (Basel, Switzerland) · 2025Article
- Susceptibility of Foodborne Pathogens to Milk-Origin Lactic Acid Bacteria Supernatants: A Comprehensive Meta-Regression Study.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
8 authors at 2 institutions in 1 country.
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Abstract
In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensory characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goat's raw milk cheeses produced in Portugal were evaluated for their antimicrobial capacity (at 10 and 37°C), as well as their acidifying and proteolytic properties. Among the 232 isolates, at least 98% of those isolated in De Man- Rogosa-Sharpe (MRS) agar presented antagonism against
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