Technological and safety properties display biodiversity among enterococci isolated from two Egyptian cheeses, “Ras” and “Domiati”

► We characterised 35 strains of Enterococcus faecium isolated from Egyptian cheeses. ► We distributed the strains from their acidification, texturing and aroma activities. ► None of the strains was β-haemolytic. ► The 35 strains were sensitive to at least 12 antibiotics. ► These indigenous strains are useful to produce starters to be used in typical cheeses.