Lactococcus lactis

Lactococcus lactis is a beneficial bacteria commonly used in the production of dairy products like cheese and buttermilk. It helps ferment milk by converting lactose, the milk sugar, into lactic acid. This process not only preserves the dairy products but also creates the tangy flavor and texture characteristic of cheese and yogurt. Additionally, Lactococcus lactis is studied for its potential health benefits and use in biotechnological applications, such as delivering vaccines or producing helpful substances. Despite its role in food production, it is generally considered safe and beneficial for humans.