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Resumen:
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In all, 4379 isolates from 35 products, including 24 artisanal cheeses, were surveyed with a view to identifying strains that could be used as starters in commercial dairy fermentations. Of the isolates, 38% were classified as Lactococcus, 17% as Enterococcus, 14% as Streptococcus thermophilus, 12% as mesophilic Lactobacillus, 10% as Leuconostoc and 9% as thermophilic Lactobacillus. Acid production by the isolates varied considerably. Of the 1582 isolates of Lactococcus and 482 isolates of mesophilic Lactobacillus tested, only 8 and 2% respectively produced sufficient acid to lower the pH of milk to
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