“Antimicrobial Potential and Technological Suitability of Lactic Acid Bacteria Strains from Artisanal Raw Goat Milk Cheeses in Portugal for Customized Cheese-Making Starter Culture”

https://pubmed.ncbi.nlm.nih.gov/38116370

The study found that many lactic acid bacteria strains from artisanal raw goat milk cheeses in Portugal have antimicrobial potential and technological properties suitable for inclusion in a customized starter culture for cheese-making.