Secondary Cultures

In addition to lactic acid cultures many special or secondary cultures are used to promote specific ripening (both flavour and texture) characteristics.

• Large holes: Propioni bacterium freudenreichii subsp. shermaniee
• White moulds: Penicillium camembertii, P. caseiocolum, and P. candidum
• Blue/green moulds: Penicillium roqueforti, Penicillium glaucum
• Smears:
  • yeasts and moulds.
  • Various coryneform bacteria including Brevibacterium linens, several species of micrococci, and several species of Staphylocci.
• Ripening adjuncts:
  • Bacterial or yeast cultures added in addition to the regular lactic acid cultures.
  • Attenuated cultures which are not intended to grow but only to contribute their enzymes.
  • Species of Lactobacilli and pediococci which are intended to grow during cheese ripening and contribute enzymes.