I have discovered a major discrepancy (to me) in the bacterial description for LH100. Everyone is in agreement that the culture contains Lactobacillus helveticus. However, the companion bacteria is mislabeled by EVERY major supplier. From their websites...
Glengarry - Lactococcus lactis (the most incorrect)
New England Cheese Supply - Lactobacillus lactis (seemed indifferent)
Dairy Connection - Lactobacillus lactis (they have acknowledged the error)
According to the data sheet from Danisco it is actually Lactobacillus delbrueckii subsp. lactis.
The difference may seem trivial, but it's not. Lb delbrueckii (and Lb casei) are referred to as "morgue bacteria" as they take over the maturation process once the lactic bacteria die off. They are important adjuncts that enhance flavor and aroma. They reduce ripening time for aged cheeses yet are beneficial for texturing all types of cheeses. Lactobacilli break down peptides that are a byproduct of protein degradation from the lactic bacteria. So they are very helpful for preventing residual bitterness. Many commercial producers use Lactobacilli adjuncts.