Used in the manufacture of fermented dairy foods, such as yogurt and mozzarella cheese.. Streptococcus thermophilus LMD-9

Streptococcus thermophilus LMD-9 . This strain is one of the fermenters used in the production of yogurt and mozzarella cheese. Its use has increased significantly in the last two decades as a result of the tremendous increase in consumption of these products. The combined economic value of yogurt and mozzarella is nearly $5 billion annually. The dairy industry is in the process of improving the industrial strains to be insensitive to bacteriophage, have stable fermentation characteristics, and produce consistent consumer products. This organism also has an important role as a probiotic, alleviating symptoms of lactose intolerance and other gastrointestinal disorders.