Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities

Artisanal cheeses are prepared using traditional methods with territorial, regional and cultural linkages. In Brazil, there is a great diversity of artisanal (BAC), which have historical, socioeconomic importance. The the BAC between producing regions due to different compositions raw milk, steps involved in process maturation time. crucial step for cheese differentiation non-addition starter cultures, i.e., spontaneous fermentation, relies on indigenous microbiota present material or from environment. Therefore, each BAC-producing region has characteristic endogenous microbiota, composed mainly lactic acid bacteria (LAB). These responsible technological, sensory safety characteristics BAC. this review, biotechnological applications LAB isolated were evidenced, including proteolytic, lipolytic, antimicrobial probiotic activities. addition, challenges opportunities field highlighted, because knowledge gaps related cheese-producing regions, as well potential. Thus, review may provide new insights into guide further research cheese-making process.