[PRO-Grade] Lactococcus Lactis Subsp. Cremoris LLC-G42 Probiotics Powder

• Packaging Material: Foil Bags
• Storage Method: Frozen
• Shelf Life: >12 Months
• Nutrient Composition: Probiotics
• Resource: Natural
• The content of active substances: ＞90%
• Model NO.: LLC-G42
• Trademark: Flora-Focus®
• Origin: China

Product Description

LLC-G42 powder contains the Lactococcus lactis subsp. cremoris LLCG42 and a special protective agent. Lactococcus lactis subsp. cremoris 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. cremoris 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. cremoris

Lactococcus lactis cremoris(LL. cremoris, previous name Streptoccus cremoris), is a gram-positive, mesophilic bacterium used extensively in the production of buttermilk and cheese, LL. cremoris, cells are cocci that group in pairs and short chains, and, depending on growth conditions, LL. cremoris 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.

LL.cremoris even with LL.lactis belongs to Lactococcus lactis species, but it is more unique to produce benieficial flavors via metabolic mechanisms, the DNA sequencing for LL.lactis and LL.cremoris is around 20%~30%, while for the most lactococcus lactis species, their functions important for successful fermentations are linked to plasmid DNA , which are commonly exchanged between strains via conjugation and with the chromosome by IS elements. Presumably, these exchanges and rearrangements mediate rapid strain adaptation and evolution but add to the instability of important metabolic functions.