Abstract: This article is a study of optimizing culture of Lactic acid bacteria isolated from cheese. Lactic acid bacteria growth was influence by the nutrition and growth environment. The appropriate basic culture medium is a kind of genus, but for individual Lactobacillus, the basal culture medium can not achieve its best nutritional environment，the growth also can not be achieved optimally. To a certain extent, culture medium was the best for Lactic acid bacteria applied in cheese by exploratory adding to the basal culture medium some minerals, growth-promoting factor or other means. General production of cheese, culture environment of starter added milk or goat milk: pH 6.8; incubation temperature 42℃; add content 4%. On this basis, to study the environmental factors of the lactic acid bacteria in the culture medium obtained its optimum growth environment. Lactic acid bacteria was mapped out its growth curve by studying the best medium and the optimum growth environment, then the growth curve have some reference value in a specific cheese production. Used lactic acid bacteria in the logarithmic phase as starter cultures for cheese production, can reduce production time and thus improve economic performance of production .
