What are LD, RST, FRC and O Type cultures?

[Gürkan Yeniçeri]

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 type
Cheddar, Feta and Cottage
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris

LD type
Gouda, Tilsitter and mould ripened soft cheeses
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar.diacetylactis
Leuconostoc mesenteroides subsp. cremoris

St. type
Mozzarella, stabilised Brie and Swiss
Streptococcus thermophilus

Yoghurt type
Mozzarella and Pizza
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus

Lactobacillus type
Swiss and Grana
Lactobacillus helveticus
Lactobacillus delbrueckii subsp. lactis

RST type
Cheddar
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Streptococcus thermophilus

FRC type
Feta and White brined
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus