September 17, 2025Revista JRG de Estudos AcadêmicosOpen Access

Probiotic potential and technological properties of lactic acid bacteria isolated from Minas Frescal cheese

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LAB isolated from Minas Frescal cheese demonstrated significant probiotic potential and effective antimicrobial activity against Staphylococcus aureus and Escherichia coli.
Approximately 96.6% of isolates survived at acidic pH of 2.5 and showed high proteolytic activity, indicating their robustness and metabolic efficiency.
Biochemical tests confirmed all isolates as Gram-positive and catalase-negative, predominantly from the genus Leuconostoc with a 73.3% occurrence rate.
Findings emphasize LAB's potential for use as natural preservatives in functional foods, enhancing both gut health and food safety.

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Implication

This analysis explores probiotic effects and antimicrobial capabilities of lactic acid bacteria in Minas Frescal cheese, suggesting applications in food safety and functional health.

Cite This Study

Silva et al. (2025) studied this question.

synapsesocial.com/papers/68d42725713b0b5dfea6dba9 https://doi.org/10.55892/jrg.v8i19.2452

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Implication

This analysis explores probiotic effects and antimicrobial capabilities of lactic acid bacteria in Minas Frescal cheese, suggesting applications in food safety and functional health.

Probiotic potential and technological properties of lactic acid bacteria isolated from Minas Frescal cheese

Key Points

Discussion

Implication

Cite This Study

Probiotic potential and technological properties of lactic acid bacteria isolated from Minas Frescal cheese

Key Points

Discussion

Implication

Cite This Study