From its humble churned origins to its modern cultured form, buttermilk has been a quiet hero in kitchens for centuries. Its tangy flavor, tenderizing power, and leavening magic make it indispensable ...

Scientists in Denmark have discovered a Lactococcus lactis strain from bumblebees that can naturally increase vitamin B2 in fermented soy milk. Using a droplet-based screening method, they rapidly ...

Lactococcus lactis intracellular milieu contains a large array of enzymes; some of them involved in the production of flavor compounds during cheese ripening. However, L. lactis cell lysis must occur ...

Abstract: In the dairy industry, the spreading of phages of Lactococcus lactis (LL) prevents the proper lactic fermentation, causing waste of contaminated products and economic losses. This work ...

BiOMaDe Technology Foundation, Groningen, The Netherlands, and Departments of Microbiology and Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, ...

A new bacterial process could produce vitamins in a way that's more sustainable. The study from Rice University shows how a bacterium common in making cheese, Lactococcus lactis, is able to help ...

A new study reveals how Lactococcus lactis (L. lactis), a common food bacterium, regulates the production of a key precursor in vitamin K₂ (menaquinone) biosynthesis. The bacteria produce enough of ...

A new study reveals how Lactococcus lactis (L. lactis), a common food bacterium, regulates the production of a key precursor in vitamin K₂ (menaquinone) biosynthesis. The bacteria produce enough of ...

Scientists in India have reported a rare case of infection in a woman who consumed unpasteurized dairy products before falling sick. Lactococcus lactis cremoris, previously known as Streptococcus ...