Description – Lactobacillus lactis subsp. cremoris is one of the important cultures in the ripening of Cheddar and Dutch-type (Gouda, Edam) cheeses.
Application – Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris are commonly used as starter cultures in the production of cheese. Lactobacillus lactis subsp. cremoris is not a normal microflora of the human GI tract but it has been applied in delivering of bioactive peptides to the gut.
