Lactococcus lactis has a sized of about 1.2 micrometer by 1.5 micrometer appears in chains that is significant in manufacturing cheeses including cottage cheese, cheddar, Colby, cream cheese, Roquefort and Brie as well as in dairy products such as buttermilk, cultured butter, sour cream and kefir. It is also beneficial to vegetable fermentation like sauerkraut and cucumber pickles.
Lactococcus lactis is a bacterium that ferments lactose to lactic acid that uses enzymes to produce energy molecules ATP from lactose wherein lactic acid curdles the milk that separates to forms curds which then used to produce cheese and whey as well as lowering the pH of the products to preserves it from the growth of unwanted bacteria and molds.
Lactococcus lactis is very important in cheese industry and it needs arginine, methionine, glucose, glutamate and valine for growth. Its metabolic pathway can be both aerobic and anaerobic in which its carbon source draws from galactose, mannose, fructose, glucosamine, glucose, lactose, mannitol, maltose, trehalose, ribose and sucrose.
Species: Lactococcus lactis