Lactococcus lactis (L. lactis) is a prokaryotic microorganism belonging to the Firmicutes, Bacillus, Lactobacilales, Streptococcus, and Lactococcus. It is also an important model bacteria in the genus Lactobacillus. L. lactis cells are spherical or oval, Gram-positive, facultatively anaerobic, non-capsular and non-spore-producing, with complex nutritional requirements and an optimal growth temperature of 30°C. L. lactis is widely present in dairy and plant products and is widely used in the food industry. It is non-pathogenic to humans and animals and is a food-grade microorganism generally regarded as safe (GRAS).
Lactococcus lactis has been widely used in dairy products, and it can be used as a starter in the production of sour cream, yogurt, soy yogurt, milk beverages and other dairy products. It is also a commonly used leavening agent for cheese preparation, such as cheddar cheese, cottage cheese, quark, etc. Lactococcus lactis has an important influence on the flavor of fermented dairy products such as cheese.
Lactococcus lactis grows fast, has a relatively simple metabolism, and has separate decomposition and anabolism; its genome is small but contains sufficient biological information, and intracellular and extracellular proteins are easy to separate and purify. These advantages make Lactococcus lactis of great research value in metabolic regulation. Lactococcus lactis has been widely used in dairy products. It can be used as a starter in the production of sour cream, yogurt, soy yogurt, milk drinks and other dairy products. It is also a common starter in the preparation of cheese, such as cheddar cheese, cottage cheese, quark, etc. Lactococcus lactis has an important influence on the flavor of fermented dairy products such as cheese.
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