I am creating this entry to make it easy to understand and search for everybody. These type of cultures are mentioned in the forum before.
From the document I found
here and also from the
Technology of Cheesemaking book
O typeCheddar, Feta and CottageLactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
LD typeGouda, Tilsitter and mould ripened soft cheesesLactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar.diacetylactis
Leuconostoc mesenteroides subsp. cremoris
St. typeMozzarella, stabilised Brie and SwissStreptococcus thermophilus
Yoghurt typeMozzarella and PizzaStreptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus typeSwiss and GranaLactobacillus helveticus
Lactobacillus delbrueckii subsp. lactis
RST typeCheddarLactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Streptococcus thermophilus
FRC typeFeta and White brinedLactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus