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Updated: Oct 11, 2026

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

Technological Potential of Native Lactic Acid Bacteria from Brazilian Canastra Cheese: Safety and Functional

Gabriela Zampieri Campos1, Elionio Galvão Frota2, Gustavo Augusto Lacorte3

  • 1Food Research Center, Food Microbiology Laboratory, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.

Probiotics and Antimicrobial Proteins
|October 9, 2026
PubMed

Keywords:
Adjunct culturesArtisanal cheeseAutochthonous strainsLactic acid bacteriaSafety assessmentTechnological properties

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