Novel probiotics identified in traditional Brazilian cheeses
Samples of Prato cheese produced with the three strains of Lactobacillus studied at ITAL. Credit: Cristian Mauricio Barreto and Leila Spadoti/ITAL Research conducted at the Center for Dairy Technology (Tecnolat) in Campinas, São Paulo state, Brazil, has identified lactic acid bacteria (LAB) that have probiotic properties and are beneficial to human health in samples of … Read more