A research-focused partner

Research and Development is a hallmark of Lallemand strategy. The main objectives of the company’s R&D programs are to:

  • continuously improve the quality of products, in order to respond adequately to the demands of existing and potential clients
  • constantly improve the productivity and output of processes
  • consistently develop new products, anticipate and respond to the needs of the market

R&D at Lallemand Specialty Cultures (LSC) is based on two elements:

  • Superior in-house expertise and resources in microbiology, genomics and process development
  • External collaborations with partners and renowned research organizations for validation studies in multiple applications

Major R&D resources:

In Montreal, Canada, the research laboratory located within the National Research Council focuses on the genomic and proteomic of microorganisms. It is dedicated to the genetic identification and characterization of microbial strains and microbial safety assessment.

In Toulouse, France, at the bacteria research laboratory our goal is to achieve optimal fermentation conditions and preservation while researching the best technological performance of strains.

In La Ferté sous Jouarre, France, at the dairy and meat applications laboratory, our goal is to adapt existing or assess new solutions to meet customers’ needs.

Proprietary pilot equipment is used on both sites to maximize and scale-up the fermentation and freeze-drying processes for cultures and products.

Collaboration with renowned research organizations enables the evaluation and validation of our cultures and products in specific processes (from dairy to others)

Bacteria physiological state assessment based on flow cytometry.

Alternative method for physiological state characterization using fluorescent microscope

Alternative method for physiological state characterization using fluorescent microscope



From Nature to Cultures…. the story of LSC dairy solutions

To produce specific dairy cultures, we have selected the very best nature has to offer. Lactic bacteria strains are chosen and isolated from natural sources and screened based on the desired outcome (organoleptic or technological properties, fermentation conditions). This leads to the selection and industrial propagation of bacterial strains of interest for specific dairy production.