Recovery of Brucella in raw milk Minas artisanal cheese approved for consumption by official inspection agency in Brazil: assessment of prevalence and risk factors through One Health integrated approaches.
Sign Up to like & getrecommendations! Published in 2022 at "Transactions of the Royal Society of Tropical Medicine and Hygiene"
DOI: 10.1093/trstmh/trac083
Abstract: BACKGROUND Minas artisanal cheese (MAC) from the Serro region is a Brazilian intangible cultural heritage. Produced from raw milk, it may carry zoonotic pathogens such as Brucella. This study included a randomized survey for the… read more here.
Keywords: health; minas artisanal; brucella; artisanal cheese ... See more keywords
Assessment of Safety and Probiotic Traits of Enterococcus durans OSY-EGY, Isolated From Egyptian Artisanal Cheese, Using Comparative Genomics and Phenotypic Analyses
Sign Up to like & getrecommendations! Published in 2020 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2020.608314
Abstract: An Enterococcus durans strain, designated OSY-EGY, was previously isolated from artisanal cheese. In this work, comparative genomic and phenotypic analyses were utilized to assess the safety characteristics and probiotic traits of the bacterium. The comparative… read more here.
Keywords: enterococcus durans; durans osy; probiotic traits; phenotypic analyses ... See more keywords
Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities
Sign Up to like & getrecommendations! Published in 2023 at "Fermentation"
DOI: 10.3390/fermentation9050409
Abstract: Artisanal cheeses are prepared using traditional methods with territorial, regional and cultural linkages. In Brazil, there is a great diversity of artisanal cheeses (BAC), which have historical, socioeconomic and cultural importance. The diversity of the… read more here.
Keywords: artisanal cheese; cheese making; acid bacteria; lactic acid ... See more keywords
Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process
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DOI: 10.3390/v9030045
Abstract: Dairy fermentations constitute a perfect “breeding ground” for bacteriophages infecting starter cultures, particularly strains of Lactococcus lactis. In modern fermentations, these phages typically belong to one of three groups, i.e., the 936, P335, and c2… read more here.
Keywords: phage biodiversity; phage; group phages; artisanal cheese ... See more keywords