Researchers at the Center for Dairy Technology in Brazil have identified three strains of lactic acid bacteria with probiotic properties in traditional Brazilian cheeses. The bacteria, belonging to the genus Lactobacillus, were found to have strong inhibitory effects against pathogens and improved the quality and sensory properties of the cheese. The study suggests that these strains could be used in the production of traditional Brazilian cheeses, providing health benefits to consumers and improving the quality and diversity of the products. However, further research is needed to classify these strains as probiotics and to comply with regulatory requirements.