Lactococcus lactis

Definition

Lactococcus lactis is a Gram-positive bacterium used in the production of cheese and buttermilk. It plays a role in food fermentation and has applications in microbial growth control.

5 Must Know Facts For Your Next Test

1. Lactococcus lactis is commonly used as a starter culture in dairy fermentation.
2. It produces lactic acid, which helps preserve food by lowering pH and inhibiting harmful bacteria.
3. This bacterium can be affected by various chemical agents, such as antibiotics and disinfectants, used to control microbial growth.
4. Lactococcus lactis is non-pathogenic and generally recognized as safe (GRAS) for use in food products.
5. It has been genetically engineered for potential use in delivering therapeutic proteins.

Review Questions

Related terms

Pasteurization:

A process that kills harmful microorganisms by heating liquids to a specific temperature.

Antibiotics:

Chemical substances used to inhibit or kill bacteria, often affecting both harmful and beneficial microorganisms.

Disinfectants:

Chemical agents applied to non-living objects to destroy microorganisms or inhibit their activity.