Resumen

RODRIGUEZ, María Elisa et al. Selection and Manufacture of an Starter Using Strains of Enterococcus Isolated from a Venezuelan Andean Smoked Cheese. Rev. Cient. (Maracaibo) [online]. 2007, vol.17, n.6, pp.641-646. ISSN 0798-2259.

The objective of the present study was to isolate bacteria from the genus Enterococcus that were present in a sample of smoked Andean cheese. Fifteen strains belonging to the genus Enterococcus were isolated. Confirmatory tests were carried out for this genus, ruling out eight strains that didn’t fulfill the characteristics of the genus, and leaving seven that complied with the required characteristics. Of the strains selected, four were chosen as being amongst the best milk acidifiers, which also were compatible with strains of Lactococcus and Lactobacillus, isolated in a previous study, and again obtained from smoked Andean cheese. With the strains of Enterococcus, as well as with those of Lactococcus and Lactobacillus, different mixtures were prepared for use as starter in the manufacture of a smoked cheese produced with pasteurized milk, in order to obtain similar characteristics to the handmade cheese, but with the hygienic benefits of pasteurized milk and known bacterial flora.

Palabras clave : Enterococcus; smoked andean cheese; starter.