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GeneBankAccess: CP006766
Lactococcus lactis is a bacterium commonly used in the dairy industry for fermentation processes, particularly in the production of cheese and buttermilk.
It plays a crucial role in converting lactose to lactate and contributes to the flavor and texture of dairy products through the production of volatile metabolites, proteolytic activity, and exopolysaccharides
Recent studies have highlighted the taxonomic complexity of Lactococcus lactis, with different subspecies identified
Lactococcus lactis belongs to the species in the healthy human gut; the abundanc…