- Lactococcus - Wikipedia
Lactococcus, from Latin lac, meaning "milk", and Ancient Greek κόκκος (kókkos), meaning "berry", is a genus of lactic acid bacteria that were formerly included in the genus Streptococcus Group N1 [2] They are known as homofermenters meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation Their homofermentative
- Lactococcus - an overview | ScienceDirect Topics
Lactococcus spp Lactococcus is widely known for its significant role in acidification of milk during cheese and buttermilk making and, therefore, is a major component of cheese starter cultures Also, in dairy products where ropiness is desirable, ropy strains of Lactococcus lactis subsp cremoris contribute to texture development
- What Is Lactococcus? Benefits, Uses, and Safety
Lactococcus in Food Fermentation Lactococcus plays a significant role in the food industry, especially in the production of fermented dairy products Lactococcus lactis, with its subspecies lactis and cremoris, is widely used as a starter culture in the manufacture of cheeses, including Cheddar, Brie, Camembert, and Gouda-type cheeses
- Lactococcus lactis, a bacterium with probiotic functions and . . .
Lactococcus lactis (L lactis) is the primary organism for lactic acid bacteria (LAB) and is a globally recognized safe microorganism for the regulation of the intestinal micro-ecological balance of animals and improving the immune performance of the host L lactis is known to play a commercially important role in feed fortification, milk
- The genus Lactococcus - Lactic Acid Bacteria - Wiley Online Library
Lactococcus are homofermentative and are used for the production of L (+) lactic acid from glucose Currently, seven Lactococcus species are recognized; Lc chungangensis, Lc fujiensis Lc garvieae, Lc lactis, Lc piscium, Lc plantarum, and Lc raffinolactis, The type species, Lc lactis, is the only species used in dairy technology and is further divided into four subspecies; Lc lactis
- Lactococcus lactis | Encyclopedia MDPI
Some Lactococcus strains, such as L lactis subsp lactis biovar diacetylactis, exhibit additional fermentation capabilities, such as the fermentation of citrate, which results in the production of diacetyl, a flavor and aroma enhancer
- A review on Lactococcus lactis: from food to factory | Microbial Cell . . .
Lactococcus lactis has progressed a long way since its discovery and initial use in dairy product fermentation, to its present biotechnological applications in genetic engineering for the production of various recombinant proteins and metabolites that transcends the heterologous species barrier Key desirable features of this gram-positive lactic acid non-colonizing gut bacteria include its
- Lactococcus lactis, a bacterium with probiotic functions and . . .
Lactococcus lactis (L lactis) is the primary organism for lactic acid bacteria (LAB) and is a globally recognized safe microorganism for the regulation of the intestinal micro-ecological balance of animals and improving the immune performance of the host L lactis is known to play a commercially important role in feed fortification, milk fermentation, and vaccine production, but pathogenic L
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