Lactococcus lactis

Lactococcus lactis is a species of lactic acid bacteria. It is commonly found in dairy products and is often used in the production of cheese and yoghurt. These bacteria ferment lactose (milk sugar) into lactic acid, contributing to the characteristic flavour and texture of fermented dairy.

Lactococcus lactis is primarily used as a starter culture in the production of fermented dairy products like yoghurt and cheese. Its activity in fermenting milk sugars into lactic acid is crucial for developing the desired tangy flavour, firm texture, and extending the shelf life of these foods. It is not typically added for other functions like sweetening or colouring.

Lactococcus lactis is not listed as a food additive requiring an E-number in the UK Register of Food Additive Authorisations. It is a naturally occurring bacterium found in fermented foods. As a probiotic, it is sometimes consumed in foods like yoghurt, and some research suggests potential benefits for gut health, though evidence is mixed and more robust studies are needed. EFSA has evaluated various strains of lactic acid bacteria for safety, and they are generally considered safe when consumed in foods.