The role of lactic acid bacteria in the safety and quality of Minas artisanal cheeses

Abstract

Artisanal Minas cheese is a product that has a unique aroma, texture, and flavor, in addition, its production is part of a family tradition and culture. Raw milk, the raw material used for making this cheese, naturally has benefic microorganisms, known as lactic acid bacteria, responsible for the organoleptic characteristics and microbiological safety of the cheese, since they produce many substances during ripening, including antimicrobials, which can be antagonists of pathogens. The following review presents information on the antagonistic activity of lactic acid bacteria and their ability to guarantee the safety and quality of artisanal cheese.

Keywords

• bacteriocina
• maturação
• patógeno.