Green Lactococcus Lactis Subsp. Cremoris

Description

Lactococcus lactis subsp. Cremoris is a kind of lactic acid bacteria with potential probiotic properties, which has broad application prospects in food, medicine and other industries. In the production of probiotic fermented dairy products, Lactococcus lactis subsp. milkfat plays an important role as an important bacterial source of starter.

It’s Strong acid-producing ability and fast acid-producing speed; fast curdling speed and high curd viscosity; in terms of fermentation characteristics, whey can be precipitated, curd tissue is in good state, and aroma is strong; protein hydrolysis ability is strong, and protein can be decomposed For polypeptides, amino acids or other inorganic, organic small molecular substances.

Product Description

Applications

It has good growth performance in milk, good bacteriophage resistance, moderate acid production rate, good flavor and high yield when used in cheese production, so it can be used for preparing starter, thereby being used in cheese or other fermented food production. The cheese prepared by using the Lactococcus lactis subsp. lactis strain has pleasant aroma, good flavor and reasonable texture. It can be seen that the strain has broad application prospects in the industrialized preparation of cheese.

Classifications.

2.It can be used to prepare yolk fermented beverages which Exopolysaccharide is rich in content, has good taste and flavor, and moderate viscosity.

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