Overview
Lactococcus lactis is a bacteria species found widely in nature, and widely used in the food industry. It is a Gram-positive, catalase-negative bacteria, meaning it is a bacteria with a thick cell wall and no ability to produce the enzyme catalase. It is found mainly in dairy products like cheese and yogurt, playing a major role in the fermentation process. As a lactic acid-producing organism, Lactococcus lactis is also used in medical research and biotechnology to produce buttermilk, sour cream, and a variety of other food products. It is also used to produce a number of antibiotics, such as nisin, a bacteriocin that is used in food preservation and as a therapeutic agent against food-borne pathogens. Lactococcus lactis plays an important role in the food industry, due to its ability to ferment lactose without producing toxic by-products, and its ability to produce lactic acid, which enhances the production of foods with a sour taste and longer shelf life.