(it will not produce enough acid in the cheese).
It will, just more slowly. By itself, generally in commercial, production for most cheeses, it's not optimal. But with a 74F long fermentation of a lactic style, it's a great single strain.
I'd like still more info on but not a hugely technical,
Trouble is that the info really needs to be technical to be useful, especially when you get into systemics with multispecies interaction.
At a high level:
- MVA: this is staph xylosus. It's a micrococci. Look up the micrococci on the forum. It's a primary or adjunct smear species. You can use by itself or in combination with b linens and/or arthrobacter for a morge.
- Mycodore, Kind of a funky rind treatment. Gives you something like p candidum in look, but with different mat and aroma profile. Often in tommes.
- PLA, Classic peasant look, complete mix of rind in a package. Makes the classic straw color of many french hard cheese. Not quite as normande specific as ARN in Danisco's line.
- Biena Thermophile Type B. Use in italian types that are fresher, like mozz. Also decent for alpines with an adjunct
- LBC 80. rhamonosus. Useful for mild bacterial protection and mild additional flavor potential. Not nearly as much peptidase as paracasei. Look to other LBCs first if you want more flavor, bitterness control, etc. But it can make for an interesting light flavor boost when you don't want a heavier hand.