Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. lactis is a lactic acid bacterium widely used as a starter culture in the production of cheese, buttermilk, sour cream and other fermented foods.
During fermentation, it mainly converts lactose into lactic acid, causing rapid acidification of milk and contributing to the texture, shelf life and sensory characteristics of the finished product.
Some strains can also produce aromatic compounds, including diacetyl and acetoin, which contribute characteristic buttery notes to certain fermented foods.
Some strains also produce bacteriocins, antimicrobial substances that can help inhibit the growth of undesirable microorganisms.
Its role is primarily technological and fermentative. The presence of Lactococcus lactis in a food does not automatically imply a probiotic effect, which must be demonstrated for the specific strain and at the amounts actually consumed.
The viability of the culture depends on the production process and storage conditions; heat treatments applied after fermentation may inactivate it.
Calories
The culture is used in very small amounts, so its caloric contribution to the finished product is practically negligible, approximately 0 kcal.
Allergens
The bacterium itself is not a food allergen. Any allergens depend on the substrate or food in which it is used, for example milk in dairy products.
Assessment
An important microorganism in dairy fermentation, mainly used for acidification, flavour development and food preservation.
Cons: none specific
