Lactobacillus lactis

Product Name: Lactobacillus lactis

Common Name: Lactobacillus lactis, Probiotics

Strength:   2bn, 5bn, 20bn cfu/g

Description:

Lactococcus lactis is a spherical, Gram-positive bacterium widely utilized in the industrial production of fermented dairy products, including milk, cheese, and yogurt. It gained prominence as the first genetically modified organism used in its live form for the treatment of human diseases. This bacterium exhibits a homofermentative metabolism, primarily producing L-(+)-lactic acid; however, D-(−)-lactic acid can also be generated when cultured at low pH. Its ability to produce lactic acid is a key factor in its significance within the dairy industry.

Indications & Usage:

Lactococcus lactis possesses several fermentative pathways, with its primary function being the production of dairy products such as cheese and milk. This bacterium specializes in lactate dehydrogenase activity, which facilitates the excretion of lactic acid—an important agent for food preservation and extending shelf life. The dairy industry continues to enhance the functionality and efficacy of L. lactis through environmental manipulation and adjustments to its cellular behavior. Additionally, L. lactis contributes to the production of L-alanine, which serves as a sweetener in various dairy products.

Beyond dairy applications, L. lactis has also been reported to be involved in the production of pickled vegetables, beer, wine, certain breads, and other fermented foods, including soymilk kefir and buttermilk.

Pack Size:  Available in 25 kg Drum.

Storage: Store in its original packing in a cool and dry place, protect from direct sunlight.

Minimum Order Quantity: 100 kg.

Certification: USFDA approved for food supplements