In vitro evaluation of probiotic and technological properties of lactic acid bacteria isolated from artisanal cheese produced in the Serra Geral - Minas Gerais - Brazil

There is great technological potential for the use of lactic acid bacteria (LAB) isolated from artisanal dairy products, such as cheese, and it has generated an increasing interest in the study and identification of these microorganisms, in addition to the evaluation of their potential probiotic properties. Andrade et al. (2014) and Silva et al. (2019) described in vitro probiotic potential of LAB isolated from Minas artisanal cheese produced in the Canastra and Araxá regions, respectively. However, to date, there is no research in the literature on the in vitro probiotic potential of LAB isolated from artisanal cheeses produced in the Serra Geral region, as well as their raw materials and production environment. Thus, the present study aimed to evaluate the in vitro probiotic potential of LAB isolated from those cheeses, raw milk, endogenous starter cultures and swabs from surfaces. The LAB used (Table 1) were previously isolated and identified by Caldeira (2021). 