Other numbers: ATCC 11576, NCDO 498, NCIMB 8587, R.P. Tittsler SD-A. History: < NCFB < R.P. Tittsler. Isolated from: Cheddar cheese. Additional information: Starter culture for the production of Cheddar cheese by quick ripening method. Biohazard group 2. Cultivation conditions: Medium 31, 37°C.