Publications by authors named "Sandra P A Camara"
Animal products, in particular dairy and fermented products, are major natural sources of lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for their roles in organoleptic changes, antioxidant activity, nutrient digestibility, the release of peptides and polysaccharides, amino acid decarboxylation, and biogenic amine production and degradation. Due to their antimicrobial properties, LAB are used in humans and in animals, with beneficial effects, as probiotics or in the treatment of a variety of diseases.
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- Enterococci are well-suited for cheese production due to their ability to adapt and exchange genetic material, impacting flavor, texture, and overall sensory characteristics of artisanal cheeses.
- Their antimicrobial properties not only enhance cheese quality by controlling harmful microorganisms but also provide potential health benefits for consumers.
- Despite their advantages, concerns exist regarding their potential for antibiotic resistance and virulence, necessitating additional research to maximize their benefits while minimizing risks in cheese production.