Lallemand Specialty Cultures

Research & Development

strains of bacteria, yeasts and molds
About 2000 strains of microorganisms are directly managed by LSC to serve our partners with a full range of meat, dairy, and plant-based solutions for products acidification, bioprotection, surface, and ripening.

Research and development goals


Improve Product Quality: continuously improve the quality of our products to better respond to our existing and potential clients’ demands.

Maximize Productivity: enhance the productivity and output of our processes.

Develop new applications and products: respond to and anticipate the marketplace’s needs by developing new products for markets we currently operate in, or developing new applications for products we already produce.

Develop competencies and networks: monitor new developments in biotechnology, microbiology, and engineering, and provide our staff with effective ongoing education, ultimately promoting successful transfers of technology.


A research-focused partner

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 application


Major R&D resources:

Bacteria physiological state assessment based on flow cytometry.

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.