Table 3. Some lactic acid bacteria in dairy industry

S/N	LAB strain	Application
1.	Lactobacillus plantarum TF711	Cheese production from cow milk as a co-starter culture to reduce Clostridium spores.
2.	Lactobacillus reutri INIA P572	Added to starter culture in cow milk cheese in order to produce reuterin for Clostridium control.
3.	Lactobacillus gasseri K7	In soft cheese production to elongate the time for cheese blowing.
4.	Lactococcus lactis IFPL3593	Control of Clostridium spores in soft cheese production.
5.	Lactococcus lactis subsp. lactis IPLA 729	For Vidiago cheese production to inhibit Clostridium tyrobutyricum growth.
6.	Lactococcus lactis subsp. lactis INIA 415	For organoleptic improvement in cheese production from ewes’ milk and control Clostridium overgrowth.
7.	Streptococcus macedonicus ACA-DC 198	To control the growth of Clostridium tyrobutyricum during cheese production from unpasteurized sheep milk.

Silva et al., 2018.