[PRO-Grade] Lactococcus Lactis Subsp. Lactis Lll-G25 Probiotics Powder

• Customization: Available
• Packaging Material: Foil Bags
• Storage Method: Frozen
• Model NO.: LLL-G25
• Shelf Life: >12 Months
• Nutrient Composition: Probiotics
• Resource: Natural
• The content of active substances: ＞90%
• Trademark: Flora-Focus®
• Origin: China

Product Description

LLL-G25 powder contains the Lactococcus lactis subsp. lactis LLL-G25 and a special cryoprotectant agent. Lactococcus lactis subsp. lactis is a spherical-shaped, Gram-positive bacterium used widely for industrial production of fermented dairy products such as milk, cheese, and yogurt. Lactococcus lactis subsp. lactis can also be found in the wild on plants and within the digestive tract of cows. It is inactive on the plant but begins to multiply once it reaches an animal's gastrointestinal tract.

Kingdom: Bacteria
Division: Firmicutes
Class: Bacilli
Family: Streptococcaceae
Genus: Lactococcus
Species: Lactococcus lactis
Sub-species: Lactococcus lactis subsp. lactis

Lactococcus lactis subsp. lactis (LL. lactis, previous name Streptoccus lactis), is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, LL. lactis, cells are cocci that group in pairs and short chains, and, depending on growth conditions, LL. lactis does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homofermentative metabolism and have been reported to produce exclusive L-(+)-lactic acid. However, reported D-(-)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why LL. lactis is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, LL. lactis has generally recognized as safe (GRAS) status with few case reports of being an opportunistic pathogen.

LL. lactis is of crucial importance for manufacturing dairy products, such as buttermilk and cheeses. When LL. lactis is added to milk, the bacterium uses enzymes to produce energy molecules (ATP), from lactose. The byproduct of ATP energy production is lactic acid. The lactic acid produced by the bacterium curdles the milk that then separates to form curds, which are used to produce cheese. Other uses that have been reported for this bacterium include the production of pickled vegetables, beer or wine, some breads, and other fermented foodstuffs, such as soymilk kefir, buttermilk, and others.