| Name | description |
|---|
Brevibacterium Linens | Bright orange, less aromatic than other strains. For Washed rind and smear cheeses such as Limburger, brick, traditional Muenster, Reblochon, Remoudou and Taleggio. |
Candida Valida | Candida is a genus of yeasts for typical francias Camembert |
Corynebacterium Flavescens | Corynebacterium is a genus bacteria for typical francias Camembert |
Debaryomyces | Debaryomyces hansenii is an osmo-, halo- and xerotolerant yeast that produces toxins, including mycocins, to destroy competitive yeast species. It is a common species in all types of cheese, including soft cheeses and the brines of semi-hard and hard cheeses. |
Geotrichum candidum | Geotrichum is a genus of fungi that produces white or cream, flat, sometimes almost transparent colonies. In combination with Penicillium candidum, it is used in the production of Camembert and Brie cheeses. This form plays an important role in the ripening process and significantly affects the appearance, structure and aroma of the cheese. In cheeses with red bacterial flora, the GEO mold supports the neutralization of the cheese surface and stimulates the development of Brevibacterium linens. |
Hafnia alvei | Hafnia is a genus of gram-negative, facultatively anaerobic, rod-shaped bacteria from the Hafniaceae family, used as a lactic ferment in the dairy industry. |
Kluyveromyces Lactis | Kluyveromyces lactis (formerly Saccharomyces lactis) is a yeast which has the ability to assimilate lactose and convert it into lactic acid. |
Lacticaseibacillus paracasei | Lacticaseibacillus paracasei is a gram-positive, homofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and as probiotic cultures. |
Lactobacillus delbrueckii subsp. bulgaricus | Lactobacillus delbrueckii subsp. bulgaricus is commonly used alongside Streptococcus thermophilus as a starter for making yogurt. Lactobacillus delbrueckii subsp. bulgaricus is commonly used alongside Streptococcus thermophilus as a starter for making yogurt. |
Lactobacillus delbrueckii subsp. lactis | Lactobacillus delbrueckii ssp. lactis and ssp. bulgaricus are lactic acid producing bacteria that are largely used in dairy industries, notably in cheese-making and yogurt production. |
Lactobacillus fermentum | Commercialized strains of Lactobacillus fermentum is used as probiotics |
Lactobacillus helveticus | Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, Lactobacillus helveticus is used in conjunction with a Propionibacterium culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas. |
Lactobacillus lactis (Lactococcus lactis sp. lactis) | Lactobacillus lactis (formerly Lactococcus lactis sp. lactis)
Traditionally, strains of Lc. lactis cremoris have been regarded as producing the best flavors in cheese, whereas some strains of Lc. Lactis ssp. lactis are noted for promoting certain off-flavors (bitter, malty, fruity). However, better selection techniques have identified many Lc. Lactis ssp. lactis strains suitable for delivering good flavors and, because of their faster rates of lactic acid production and better yields in concentrated culture preparation, are now regularly used in commercial starters, usually blended with Lc. lactis ssp. cremoris strains. Its importance in producing Cheddar, Colby, and Monterey Jack cheeses |
Lactococcus lactis subsp. cremoris | Traditionally, strains of Lc. lactis cremoris have been regarded as producing the best flavors in cheese, whereas some strains of Lc. Lactis ssp. lactis are noted for promoting certain off-flavors (bitter, malty, fruity). However, better selection techniques have identified many Lc. Lactis ssp. lactis strains suitable for delivering good flavors and, because of their faster rates of lactic acid production and better yields in concentrated culture preparation, are now regularly used in commercial starters, usually blended with Lc. lactis ssp. cremoris strains. |
Lactococcus lactis subsp. diacetylactis. | Lactococcus lactis is used extensively as a starter in cheeses. Its importance in producing Cheddar, Colby, and Monterey Jack cheeses |
Lactococcus lactis subsp. lactis | Lactococcus lactis subsp. lactis has been transferred to a new genus Lactobacillus lactis.
Lactobacillus lactis (formerly Streptococcus lactis) Traditionally, strains of Lc. lactis cremoris have been regarded as producing the best flavors in cheese, whereas some strains of Lc. Lactis ssp. lactis are noted for promoting certain off-flavors (bitter, malty, fruity). However, better selection techniques have identified many Lc. Lactis ssp. lactis strains suitable for delivering good flavors and, because of their faster rates of lactic acid production and better yields in concentrated culture preparation, are now regularly used in commercial starters, usually blended with Lc. lactis ssp. cremoris strains. Its importance in producing Cheddar, Colby, and Monterey Jack cheeses. |
Leuconostoc mesenteroides | Species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production) |
Leuconostoc mesenteroides subsp. cremoris | The bacteria is included in dairy starter cultures since they are able to produce metabolites. These metabolites include diacetyl and CO₂ from citric acid. Diacetyl is important for dairy because it is the main source of aroma and flavor in many different cheeses. The production of CO₂ is important for the eye formation in many cheeses such as Havarti. |
Leuconostoc pseudomesenteroides | Leuconostoc species are native to plants. However, two species, Leuconostoc pseudomesenteroides and Leuconostoc mesenteroides, have been identified in milk. Species in the genus have been observed to thrive under extreme conditions (both low and high temperatures). |
Penicillium candidum | It creates a typical white mold for Camembert cheeses on the surface of the cheese during ripening. |
Penicillium glaucum | Penicillium glaucum is a mold that is used in the making of some types of blue cheese, including Bleu de Gex, Rochebaron, and some varieties of Bleu d'Auvergne and Gorgonzola. It is milder-tasting than Penicillium roqueforti. |
Penicillium roqueforti | It adds a characteristic taste, ideal for fresh and soft cheeses such as Roquefort, Gorgonzola, Stilton, Niva or Tatra Rival. |
Propionibacterium freudenreichii globosum | Propionibacterium freudenreichii is widely used in Swiss-type cheese manufacture, where it contributes to flavour and eye development. |
Propionibacterium freudenreichii shermamii | Propionibacterium freudenreichii is widely used in Swiss-type cheese manufacture, where it contributes to flavour and eye development. |
Staphylococcos Carnosus | Staphylococcus carnosus have a positive impact on fermentation processes and sensory characteristics of food products. They are frequently used as a component of cheese starter cultures. |
Streptococcus salivarius subsp. thermophilus | Streptococcus thermophilus is one of the most widely used bacteria in the dairy industry. Streptococcus thermophilus a safer bacterium than many other Streptococcus species. In fact, yogurt and cheese that contain live cultures of Streptococcus thermophilus are thought to be beneficial to health. Live cultures of Streptococcus thermophilus make it easier for people who are lactose-intolerant to digest dairy products. The bacteria break down lactose, the sugar in milk, that lactose-intolerant people find difficult to digest. |
