Resumo

ALVARADO RIVAS, Carmen et al. Isolation, Identification and Characterization of Lactic Acid Bacterias from Venezuelan Artisanal Andino Smoked Cheese. Their Use as Starter.. Rev. Cient. (Maracaibo) [online]. 2007, vol.17, n.3, pp.301-308. ISSN 0798-2259.

Twenty strains of microorganisms isolated from a sample of venezuelan artisanal andino smoked cheese were subjected to several biochemical and morphological tests in order to determine their genera. In this work it was only considered the genus Lactococcus, Lactobacillus and Leuconostoc that are those more used in the cheesemaker industry. From the twenty strains, eight belonged to the genus Lactococcus and two to the genus Lactobacillus, all ten strains were tested for selection as starter cultures and were carried out tests like: acidification activity, antibiotic resistance, detergent resistance and strains compatibility. Four strains (two lactobacilli and two lactococci) were selected according to their technological aptitude characteristics. The selected strains were used as the starters in order to produce experimental smoked cheeses using pasteurized milk. The experimental cheeses were subject to sensory analysis, for comparison two cheeses were included in the sensory analysis: an experimental cheese produced from raw milk (without starters) and the artisanal cheese. The sensory analysis results were subjected to a variance analysis, which showed no significant differences between the experimental cheeses and the control cheeses.

Palavras-chave : Andean smoked cheese; Lactococcus, Lactobacillus; starters.