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Lactic acid bacteria (LAB) play an essential role in traditional cheese making, either as starter cultures that cause the rapid acidification of milk or as secondary microbiota that play an important role during cheese ripening. The enzymes produced by such dynamic LAB communities in raw milk are crucial, since they support proteolysis and lipolysis as chief drivers of flavor and texture of cheese. Recently, several LAB species have been characterized and used as probiotics that successfully promote human health. This review highlights the latest trends encompassing LAB acting in traditional raw milk cheeses (from cow, sheep, and goat milk), and their potential as probiotics and producers of bioactive compounds with health-promoting effects.<\/jats:p>","DOI":"10.3390\/foods11152276","type":"journal-article","created":{"date-parts":[[2022,7,31]],"date-time":"2022-07-31T23:37:29Z","timestamp":1659310649000},"page":"2276","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":213,"title":["Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions"],"prefix":"10.3390","volume":"11","author":[{"given":"M\u00e1rcia C.","family":"Coelho","sequence":"first","affiliation":[{"name":"Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroismo, Portugal"}]},{"given":"Francisco Xavier","family":"Malcata","sequence":"additional","affiliation":[{"name":"FEUP\u2014Department of Chemical Engineering, University of Porto, 4200-465 Oporto, Portugal"},{"name":"LEPABE\u2014Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 4200-465 Oporto, Portugal"},{"name":"ALiCE\u2014Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Oporto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0870-0071","authenticated-orcid":false,"given":"C\u00e9lia C. G.","family":"Silva","sequence":"additional","affiliation":[{"name":"Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroismo, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,7,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"846","DOI":"10.3389\/fmicb.2017.00846","article-title":"Lactic acid bacteria and bifidobacteria with potential to design natural biofunctional health-promoting dairy foods","volume":"8","author":"Linares","year":"2017","journal-title":"Front. Microbiol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"482","DOI":"10.1080\/10408398.2010.547398","article-title":"Fermented milks and milk products as functional foods\u2014A review","volume":"53","author":"Shiby","year":"2013","journal-title":"Crit. Rev. Food Sci. 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