Project Description
Product Description
Lactococcus Lactis Subsp. Lactis is a facultative anaerobic, non-gas-producing, non-spore-producing and non-capsular Gram-positive bacteria. It is recognized as a safe food-grade microorganism, which can degrade macromolecular nutrients into easily digested by the human body. Absorbed small molecule nutrients. In addition, Lactococcus lactis subsp. lactis has a variety of probiotic functions and is widely used as a starter in fermented dairy products, fermented fruit and vegetable products, and fermented meat products. The high economic value of Lactococcus lactis subsp. lactis makes it a research hotspot.
Lactococcus lactis subsp. lactis grows fast, has relatively simple metabolism, and separates decomposition and anabolism. The genome is small but contains sufficient biological information, and intracellular and extracellular proteins are easy to separate and purify. These advantages make Lactococcus lactis a significant research value in metabolic regulation. Lactococcus lactis subsp. lactis has been widely used in dairy products. It can be used as a starter in the production of sour cream, yogurt, soy yogurt, milk beverages and other dairy products. It is also a common starter for preparing cheese, such as cheddar cheese, cottage cheese, quark, etc. Lactococcus lactis subsp. lactis has an important influence on the flavor of fermented dairy products such as cheese.
Benefits
Lactococcus lactis subsp. lactis is a kind of living bacteria, and nisin is a metabolite secreted in the process of metabolism. It has antibacterial effect. It is also a drug, a biological agent, and does not have side effects like antibiotics. , Or not like antibiotics, which have the side effects of promoting the development of drug resistance.
Application
- Food industry: The peptidase in Lactococcus lactis subsp. lactis SK11 can degrade the bitter peptide of cheddar cheese, thereby improving its acceptability. Lactococcus lactis subsp. crema SK11 is considered to be an excellent strain for the production of cheddar cheese.
- Metabolic Engineering: The characteristics of Lactococcus lactis subsp. lactis of milk fat make it a rare experimental object in metabolic engineering, and it is known as a super “cell processing factory” for the production of food-grade metabolites.
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