Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin.

Autor: Silva LF; Institute of Biosciences, Humanities and Exact Sciences, Food Engineering and Technology Department, UNESP-São Paulo State University, São José do Rio Preto 15054-000, SP, Brazil., Sunakozawa TN; Institute of Biosciences, Humanities and Exact Sciences, Food Engineering and Technology Department, UNESP-São Paulo State University, São José do Rio Preto 15054-000, SP, Brazil., Monteiro DA; Institute of Biosciences, Humanities and Exact Sciences, Food Engineering and Technology Department, UNESP-São Paulo State University, São José do Rio Preto 15054-000, SP, Brazil., Casella T; Department of Dermatological, Infectious and Parasitic Diseases, FAMERP-São José do Rio Preto Medical School, São José do Rio Preto 15090-000, SP, Brazil., Conti AC; Institute of Biosciences, Humanities and Exact Sciences, Food Engineering and Technology Department, UNESP-São Paulo State University, São José do Rio Preto 15054-000, SP, Brazil., Todorov SD; ProBacLab, Department of Food Science and Experimental Nutrition, Faculty of Pharmaceutical Sciences, USP-São Paulo University, São Paulo 05508-000, SP, Brazil.; CISAS-Center for Research and Development in Agrifood Systems and Sustainability, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, 4900-347 Viana do Castelo, Portugal., Barretto Penna AL; Institute of Biosciences, Humanities and Exact Sciences, Food Engineering and Technology Department, UNESP-São Paulo State University, São José do Rio Preto 15054-000, SP, Brazil.

Publikováno v: Metabolites [Metabolites] 2023 Nov 06; Vol. 13 (11). Date of Electronic Publication: 2023 Nov 06.

Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese.

Autor: Silva LF; UNESP - São Paulo State University, Food Engineering and Technology Department, São José Do Rio Preto, Brazil. Electronic address: luana.f.s@hotmail.com., Sunakozawa TN; UNESP - São Paulo State University, Food Engineering and Technology Department, São José Do Rio Preto, Brazil. Electronic address: tassila_nakata@hotmail.com., Amaral DMF; UNESP - São Paulo State University, Food Engineering and Technology Department, São José Do Rio Preto, Brazil. Electronic address: danielmathias3@hotmail.com., Casella T; FAMERP - São José Do Rio Preto Medical School, Center for Investigation of Microorganisms, São José Do Rio Preto, Brazil. Electronic address: tiago_casella@yahoo.com.br., Nogueira MCL; FAMERP - São José Do Rio Preto Medical School, Center for Investigation of Microorganisms, São José Do Rio Preto, Brazil. Electronic address: ml.nogueira@famerp.br., De Dea Lindner J; UFSC - Federal University of Santa Catarina, Food Science and Technology Department, Florianópolis, Brazil. Electronic address: juliano.lindner@ufsc.br., Bottari B; UNIPR - University of Parma, Department of Food and Drug, Parma, Italy. Electronic address: benedetta.bottari@unipr.it., Gatti M; UNIPR - University of Parma, Department of Food and Drug, Parma, Italy. Electronic address: monica.gatti@unipr.it., Penna ALB; UNESP - São Paulo State University, Food Engineering and Technology Department, São José Do Rio Preto, Brazil. Electronic address: ana.lb.penna@unesp.br.

Publikováno v: Food microbiology [Food Microbiol] 2020 May; Vol. 87, pp. 103383. Date of Electronic Publication: 2019 Nov 20.