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Bacterial diversity of artisanal cheese from the Amazonian region of Brazil dur...
Martins, Mayra Carla de Freitas; Freitas, Rosângela de; Deuvaux, Júlio Cesar; Eller, Monique Renon; Augusto Nero, Luís; Carvalho, Antônio Fernandes deThe microbiota from artisanal cheeses produced in the Amazonian region is evaluated. Samples of artisanal cheeses were obtained from markets in Conceição do Araguaia and Redenção (Pará, Brazil) over rainy and dry seasons, and their biodiversity was assessed by culture-dependent and culture-independent methods. Mean counts of lactic acid bacteria (LAB) in cheeses ranged from 7.32 to 8.84 log CFU/g, for both seas...
Selective enumeration of propionibacteria in Emmental-type cheese using Petrifi...
Freitas, Rosângela de; Luiz, Lívia M. Pinheiro; Alves, Maura Pinheiro; Valence-Bertel, Florence; Nero, Luís Augusto; Carvalho, Antônio Fernandes dePropionibacteria derived from dairy products are relevant starter cultures for the production of Swiss and Emmental-type cheeses, and the monitoring of which is mandatory for proper quality control. This study aimed to evaluate an alternative procedure to enumerate propionibacteria, in order to develop a reliable and practical methodology to be employed by dairy industries. 2,3,5-triphenyltetrazolium chloride (...
Diversidade genética e fenotípica de bactérias propiônicas lácteas autóctones i...
Freitas, Rosângela deConselho Nacional de Desenvolvimento Científico e Tecnológico; Dairy propionibacteria, specially the species P. freudenreichii, play an important role in the process of production of the Swiss-type cheeses, by the production of metabolites contributing to the development of flavour and eyes in the cheeses. The aims of this work were I) to evaluate an alternative procedure to enumerate propionibacteria to develo...