Tag: Mesophilic

The optimum temperature for lactobacilli growth is typically between 30–40 °C, but some species are so resilient that they can grow in temperatures ranging from 2 to 53 °C. This wide range is a key factor in the diverse applications of *Lactobacillus* in food production, from yogurt and cheese to sourdough bread and fermented vegetables.

Over 500 million kilograms of natural cheese are produced annually in the United States, and nearly all of it begins with the controlled introduction of bacterial cultures. The crucial process of adding these microorganisms is what makes cultured cheese different from fresh, uncultured varieties.