What is Lactococcus lactis good for?

lactis is a commonly used probiotic whose health benefits we are just beginning to understand. This bacterium boosts the immune system, may combat allergies, hypertension, and IBD, and has beneficial effects on the skin.

What does Streptococcus lactis cause?

lactis and P. pentosaceus can cause opportunistic infections in immunocompromised hosts. Several cases with L. lactis endocarditis have been reported in the literature, among them few were caused by L.

Is lactis a dairy?

Lactococcus lactis is a lactic acid bacterium that is used as a dairy starter in the production of fermented milk products, particularly cheese. L. lactis converts sugars into lactic acid, thus inducing milk acidification and coagulation.

Which is the starter culture for Lactococcus lactis?

Several distinct species are recognized but only Lactococcus lactis is used as a starter culture. There are three Lc. lactis subspecies: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. hordinae. Only Lc. lactis subsp. lactis and Lc. lactis subsp. cremoris, however, are used as starters.

What’s the difference between Lactococcus lactis and cremoris?

Lactococcus lactis has two subspecies with few phenotype and genotype differences, Lactococcus lactis subsp. lactis and subsp. cremoris, where subsp. lactis is preferred for making soft cheese while subsp. cremoris is for hard cheese (1).

What kind of motility is impaired by Lactococcus lactis?

The motilities of Pseudomonas, Vibrio and Leptospira strains were also severely disrupted by lactose utilization by L. lactis. Using Salmonella flagellar as the experimental group, Nakamura’s team found that a product of lactose fermentation is the cause of motility impairment in Salmonella.

How did Lactococcus lactis subsp.lactis get its name?

In fact the former Lactobacillus xylosus has been reclassified as Lactococcus lactis subsp. lactis, although its historical designation as a lactobacillus must have been made on the basis of its rod shape coupled with its ability to ferment xylose.