Crossmark

Minas artisanal cheese as a reservoir of potentially probiotic Lacticaseibacillus paracasei GV17 and Lactococcus lactis GV103 and their functional properties and kinetic mechanisms

Crossref DOI link: https://doi.org/10.1007/s11694-024-02979-9

Published Online: 2024-11-16

Published Print: 2025-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Costa, Isabella Maciel

Miranda, Thaís Bajur Alves

Magalhães, Larissa Mirelle Mendes

Fafá, Sther Menezes

Costa, Taynan Jonatha Neves

Magalhães, Mariana Batista

Valente, Gustavo Lucas Costa

Gomes, José Erick Galindo

Assis, Débora Cristina Sampaio de

Vidal, Ana Maria Centola

Alvarenga, Verônica Ortiz

Souza, Marcelo Resende de

Salotti-Souza, Bruna Maria https://orcid.org/0000-0002-6176-2426
Funding

Funding for this research was provided by:

Pró-Reitoria de Pesquisa, Universidade Federal de Minas Gerais (PRPq - Announcement 09/2019)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES financial code 001, CNPq Grant 331863/2022-1)
License Information

Text and Data Mining valid from 2024-11-16

Version of Record valid from 2024-11-16
More Information

Article History

Received: 23 August 2024

Accepted: 31 October 2024

First Online: 16 November 2024

Declarations

:

: There are no financial interests that are directly or indirectly related to the work submitted for publication.

Document is current

Any future updates will be listed below