Journal article

Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ("requeijao cremoso") manufacturing and storage

Mariana B Soares, Carine N Almada, Caroline N Almada, Rafael CR Martinez, Eliene PR Pereira, Celso F Balthazar, Adriano G Cruz, C Senaka Ranadheera, Anderson S Sant'Ana

International Journal of Food Microbiology | ELSEVIER | Published : 2019

University of Melbourne Researchers

Grants

Awarded by Fundacao de Amparo Pesquisa do Estado de Sao Paulo (FAPESP)


Awarded by Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPQ)


Awarded by Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES)


Funding Acknowledgements

M. B. Soares acknowledges the support from Fundacao de Amparo Pesquisa do Estado de Sao Paulo (FAPESP) for the financial support (Grant #13/21544-9). A. S. Sant'Ana thanks to Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPQ, Grants #302763/2014-7 and #305804/2017-0). This study was financed, in part, by the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) - Finance Code 001.