LB340 is a strain of thermophilic lactic bacteria often utilized along with S. thermophilus in the production of Italian cheeses such as provolone, mozzarella, parmesan and Romano, though this culture can also be used to produce fermented milk. In cheese, this culture helps control galactose, which helps control browning. LB340 also produces polysaccharides, which increases moisture and improves melt in low-fat mozzarella.