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Description
Lactococcus lactis is an important model bacteria in the Lactobacillus genus. Gram-positive, facultative anaerobic, does not produce capsules and spores, complex nutritional requirements, the most suitable growth temperature is 30 ℃. It exists widely in dairy products and plant products, is widely used in the food industry, has no pathogenicity to humans and animals, and is generally regarded as safe (GRAS) as a food-grade microorganism.
Product Description
Product Name | Lactococcus Lactis subsp. Diacetylactis |
Specification | 100-300 Billion cfu/g |
Appearance | White Powder |
Grade | Food grade |
MOQ | 10KG |
Storage conditions | -18°C for longtime, 2~8°C for short turn. |
Sample | Available |
Packing | 1kg/ Aluminum foil bag |
Shelf life | 24 months. |
Applications
1. Lactococcus lactis is one of the commonly used starters in the fermentation industry, especially in fermented dairy products.
2. Lactococcus lactis comprises two subspecies, Lactococcus lactis subsp. crema and Lactococcus lactis subsp. lactis. Used as a dairy starter, the former can be used to produce soft cheeses and the latter can be used to produce hard cheeses. Worldwide, more than 10 million tons of Lactococcus lactis cells are used annually in the fermentation industry of cheese, butter and buttermilk. The main role of Lactococcus lactis in the dairy product fermentation industry is that in addition to converting lactose in milk into lactic acid through fermentation to produce flavor substances diacetyl and acetaldehyde, in the process of cheese maturation, its intracellular peptidase and extracellular The protease can promote the protein hydrolysis in cheese, which plays an important role in the formation of flavor substances in mature cheese.
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