<unk>  is a gram-positive bacteria used extensively in the production of buttermilk and cheese.  This group of bacteria, previously designated as<unk>  streptococci (Streptococcus<unk>  subsp.<unk>  or S.<unk>  subsp. cremoris) was placed in this new taxon in 1985 by Schleifer.
Lactococcus lactis
Streptococcus anginosus
Bacillus subtilis
Clostridium sordellii
Bacillus cereus
Lactobacillus fermentum
Staphylococcus saprophyticus
Lactobacillus delbrueckii subsp. bulgaricus