paucilactobacillus wasatchensis paucilactobacillus wasatchensis paucilactobacillus wasatchensis is a species of heterofermentative lactic acid bacteria (lab). it is a non-starter lab that was first isolated from aged cheddar cheese showing gas defects from three different continents. the growth of p. wasatchensis is accelerated when ripening cheese is supplemented with ribose and galactose and incubated at elevated temperature (12 °c versus 6 °c). p. wasatchensis can be controlled by pasteurization, but post-pasteurization sources of contamination must be controlled. paucilactobacillus wasatchensis scientific classification domain: bacteria phylum: bacillota class: bacilli order: lactobacillales family: lactobacillaceae genus: paucilactobacillus species: p. wasatchensis binomial name paucilactobacillus wasatchensis(oberg et al. 2016) zheng et al. 2020 type strain dsm 29958lmg 28678wdc04 synonyms lactobacillus wasatchensis oberg et al. 2016