Product name: Lactococcus lactis
Product Description:
Lactococcus lactis is a Gram-positive bacteria used extensively in the production of buttermilk and cheese. L. lactis are cocci that group in pairs and short chains, and depending on growth conditions appears ovoid with typically 0.5 - 1.5 min length. L. lactis do not produce spores （non-sporulating） and are not motile （non-motile）。 They have a homo-fermentative metabolism and have been reported to produce exclusively L（+） lactic acid.However,reported that D（-） lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why Lactococcus lactis is one of the most important micro-organisms involved in the dairy industry.
Application:
L. lactis subsp. lactis （formerly Streptococcus lactis） is used in the early stages for the production of many cheeses including Brie, Camembert cheese, cheddar, Colby, Gruyère, Parmesan, and Roquefort.
The use of L. lactis in dairy factories is not without issues. Bacteriophages specific to L. lactis cause significant economic losses each year by preventing the bacteria from fully metabolizing the milk substrate.Several epidemiologic studies showed that the phages mainly responsible for these losses are from the species 936, c2 and P335.
