Large-scale mapping of microbial diversity in artisanal Brazilian cheeses

Author:

Kamimura Bruna Akie,De Filippis FrancescaORCID,Sant’Ana Anderson S.ORCID,Ercolini DaniloORCID

Funder

São Paulo Research FoundationSão Paulo Research Foundation (FAPESP)

National Council for Scientific and Technological DevelopmentNational Council for Scientific and Technological Development (CNPq)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference74 articles.

1. Cheese Classification, Characterization, and Categorization: A Global Perspective;Almena-Aliste;Microbiol. Spectr.,2014

2. Profile of Coagulase Positive and Negative Staphylococci Contaminants of Coalho Cheese;Andrade;Bol. Pesqui. e Desenvolv.,2011

3. Lei Nº 13.680, de 14 de junho de 2018. Altera a Lei nº 1.283, de 18 de dezembro de 1950, para dispor sobre o processo de fiscalização de produtos alimentícios de origem animal produzidos de forma artesanal;Anonymous,2018

4. Determination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR-DGGE: Preliminary application to traditional Minas cheese;Arcuri;Food Contr.,2013

5. Specific signatures of the gut microbiota and increased levels of butyrate in children treated with fermented cow's milk containing heat-killed Lactobacillus paracasei CBA L74;Berni Canani;Appl. Environ. Microbiol.,2017

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