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Prot."],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Canastra artisanal Minas cheese is a traditional Brazilian raw-milk cheese whose fermentation relies on \u201c\n                    <jats:italic>pingo<\/jats:italic>\n                    \u201d, an endogenous whey culture that harbors autochthonous lactic acid bacteria (LAB) with technological relevance. This study evaluated the safety and technological properties of LAB isolated from\n                    <jats:italic>pingo<\/jats:italic>\n                    and cheeses from Serra da Canastra region, Brazil. Among 199 presumptive LAB isolates screened for hemolytic activity, mucin degradation, and antibiotic susceptibility, 116 met the preliminary safety criteria. Rep-PCR and partial 16S rRNA gene sequencing revealed 16 genetic groups, mainly represented by\n                    <jats:italic>Streptococcus lutetiensis<\/jats:italic>\n                    (32%),\n                    <jats:italic>Lactiplantibacillus plantarum<\/jats:italic>\n                    (28%),\n                    <jats:italic>Lpb. paraplantarum<\/jats:italic>\n                    (14%),\n                    <jats:italic>Lactococcus lactis<\/jats:italic>\n                    (12%), and\n                    <jats:italic>Leuconostoc mesenteroides<\/jats:italic>\n                    (12%). Vancomycin resistance genes were not detected, whereas biogenic amine-related genes were identified in some strains, and\n                    <jats:italic>Enterococcus durans<\/jats:italic>\n                    14A3 produced tyramine in vitro. Technological characterization showed variability in acidification capacity (\u0394pH\/t24\u2009=\u20090.010\u20130.061), proteolytic and lipolytic activities, diacetyl production and enzymatic profiles. Genes associated with bacteriocin production, adhesion, and \u03b3-aminobutyric acid (GABA) synthesis were also detected in selected strains. The integration of safety and technological traits identified\n                    <jats:italic>Lpb. plantarum<\/jats:italic>\n                    2B3 and\n                    <jats:italic>L. lactis<\/jats:italic>\n                    6D5 as the most promising candidates, combining favorable safety profiles with consistent technological characteristics. These findings highlight the potential of the autochthonous microbiota of Canastra artisanal Minas cheese as a source of adjunct cultures for artisanal dairy production, while reinforcing the importance of strain-level safety assessment.\n                  <\/jats:p>","DOI":"10.1007\/s12602-026-11233-1","type":"journal-article","created":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T06:16:06Z","timestamp":1791526566000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Technological Potential of Native Lactic Acid Bacteria from Brazilian Canastra Cheese: Safety and Functional Characterization"],"prefix":"10.1007","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7361-2372","authenticated-orcid":false,"given":"Gabriela Zampieri","family":"Campos","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0530-6477","authenticated-orcid":false,"given":"Elionio Galv\u00e3o","family":"Frota","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6866-348X","authenticated-orcid":false,"given":"Gustavo Augusto","family":"Lacorte","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8590-804X","authenticated-orcid":false,"given":"Ricardo Pinheiro","family":"de Souza Oliveira","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6377-3305","authenticated-orcid":false,"given":"Svetoslav Dimitrov","family":"Todorov","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5335-2400","authenticated-orcid":false,"given":"Uelinton Manoel","family":"Pinto","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2026,10,9]]},"reference":[{"issue":"323","key":"11233_CR1","first-page":"1","volume":"44","author":"Empresa de Pesquisa Agropecu\u00e1ria de Minas Gerais (EPAMIG)","year":"2023","unstructured":"Empresa de Pesquisa Agropecu\u00e1ria de Minas Gerais (EPAMIG) (2023) Queijos artesanais mineiros. 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