Leuconostoc LN-7

LN-7 Leuconostoc mesenteroides is a mesophilic culture that performs best at lower temperatures, with an optimum growth range of 25°C to 30°C. It can operate outside this range, but growth becomes very weak above 40°C. LN-7 contributes both texture and flavour: it helps create openness in the curd through carbon dioxide production and develops buttery aromas and flavours through diacetyl compounds. These qualities make it especially useful in lower-temperature dairy products such as cream cheese, mascarpone and sour cream, as well as semi-hard cheeses including Gouda and Edam. It is also a valuable addition to blue vein cheese, where the open curd structure supports the growth of oxygen-loving Penicillium roqueforti, while its buttery character helps balance the sharpness of the blue mould for a creamier flavour profile.

In addition, LN-7 produces bacteriocins that can help inhibit spoilage bacteria, adding a useful extra layer of protection during fermentation. While it should not be relied on as a preservative by itself, this activity supports overall product quality. The culture also metabolises glucose, contributing to the natural fermentation process and supporting beneficial microbial activity.

Contains the following bacteria: Leuconostoc mesenteroides subsp. cremoris

Available in the following size:  2.5u tube is sufficient quantity for 250 litres of milk

Store in the freezer and do not thaw prior to use, just allow it to rehydrate on the surface of your milk along with other cultures for 5 minutes before gently mixing in.  DVS culture.