Table 7.1

Table 7.1 Some lactic acid bacteria commonly used in cheese making.

Old Name New Name Comments
Mesophilic Cultures
Streptococcus cremoris
Streptococcus lactis
Lactococcus lactis ssp cremoris
Lactococcus lactis ssp lactis
  • As a mixed blend these two form the most common mesophilic and homofermtative culture
  • Used for many low temperature varieties; fresh cheese, Cheddar, American varieties etc.
Leuconostoc citrovorum
Leuconostoc lactis
Leuconostoc mesenteroides spp cremoris
Leuconostoc lactis
  • Hetero cultures; ferment citrate; produce both COand diacetyl
  • Often mixed with L. lactis ssp cremoris / lactis for traditional butter and butter milk
  • May be used for cheese with small holes
Streptococcus diacetylactis Lactococcus lactis ssp lactis biovar diacetylactis
  • Hetero culture; ferments citrate; produces both CO2 and diacetyl
  • Mixed with homofermentative lactococci for cheese with small holes
Thermophilic Cultures
Streptococcus thermophilus
Lactobacillus helveticus
Streptococcus salivarius spp thermophilus
Lactobacillus helveticus
  • Commonly used coccus/rod blend for high temperature varieties, Swiss and Italian
  • L. helveticus galactose +ve, used to reduce browning in Moz, and to promote proteolysis in Cheddar
Lactobacillus bulgaricus Lactobacillus delbrueckii ssp bulgaricus
  • Commonly blended with S. salivarius ssp thermophilus for yogurt
  • Alternative to L. helveticus in high temperature cheese
Lactobacillus lactis Lactobacillus delbrueckii ssp lactis
  • Alternative to L. helvetivus and L. bulgaricus where low acid is preferred as in mild and probiotic yogurts