Cheese Starter Culture Guide - Lactic Starter Strain Details

 

Lactic Starter Stain Details

The Beverage People

  

 


 

Lactic Starter Bacteria Stains List - Alphabetical


 

LB - Lactobacillus Delbruickii ssp. Bulgaricus

 

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.


 

LC - Lactococcus Lactis ssp. Cremoris

 

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.


 

LD - Lactococcus Lactis ssp. Diacetylactis

 

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.


 

LH - Lactobacillus Helveticus

 

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.


 

LL - Lactococcus Lactis ssp. Lactis

 

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".


 

LM - Leuconostoc Mesenteroides ssp. Cremoris

 

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.


 

ST - Streptococcus Thermophilus

 

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.


 

If you like our content, please share the love.