Optimal Temperature Range
95-108° F, 35-42° C
Maximum Temperature
127° F, 53° C
Functional Role
Lactic acid production.
Notes
LB is Italian in origin. Commonly used in stretched curd cheeses such as Mozzarella, and in culturing yogurt.
Optimal Temperature Range
77-86° F, 25-30° C
Maximum Temperature
108° F, 42° C
Functional Role
Lactic acid production
Notes
Similar to LL but with greater salt and temperature tolerance.
Optimal Temperature Range
64-77° F, 18-25° C
Maximum Temperature
102° F, 39° C
Functional Role
Lactic acid production, CO2 gas (can create "eyes"), Diacetyl (buttery flavor).
Notes
Used in culture blends for moderate gas and diacetyl production.
Optimal Temperature Range
95-108° F, 35-42° C
Maximum Temperature
126° F, 52° C
Functional Role
Lactic acid production.
Notes
Contributes to a more flavorful Swiss-type cheese when used in conjunction with Propionic Bacteria by releasing amino acids such as glutamine, lysine and tyrosine which are utilized for greater flavor production by the Propionic.
Optimal Temperature Range
77-86° F, 25-30° C
Maximum Temperature
108° F, 42° C
Functional Role
Lactic acid production
Notes
This is the most commonly used strain for all cheese types that are not "cooked".
Optimal Temperature Range
70-72° F, 21-22° C
Maximum Temperature
100° F, 38° C
Functional Role
CO2 gas (can create "eyes"), Diacetyl (buttery flavor).
Notes
Generally used for aromatic and soft cheese and dairy products such as sour cream, cream cheese, crème fraîche. It is more temperature sensitive than other mesophilic stains.
Optimal Temperature Range
104-113° F, 40-45° C
Maximum Temperature
131° F, 55° C
Functional Role
Lactic acid production, CO2 gas (can create "eyes"), Diacetyl (buttery flavor).
Notes
ST is a fast acid producer used in all types of high temperature "cooked" cheeses, and sometimes lower temperature cheeses.
