Lactococcus lactis powder

Lactococcus Lactis Probiotic: The Industrial Powerhouse for Dairy Fermentation & Innovative Wellness

Product Overview

Lactococcus lactis is the cornerstone microorganism of the global dairy industry and a remarkably versatile probiotic with emerging therapeutic potential. As the primary starter culture for countless fermented dairy products, this bacterium is unparalleled in its ability to create desirable textures and flavors. Beyond its traditional role, L. lactis is now at the forefront of biotherapeutic innovation, being engineered as a safe vehicle for delivering health-promoting compounds to the gut. We supply high-purity, food-grade Lactococcus lactis in three flexible potencies—50 billion, 100 billion, and 200 billion CFU—to serve both conventional food processing and cutting-edge wellness applications.

Technical Advantages

Our Lactococcus lactis strain is selected for its exceptional performance, safety, and functional versatility:

Unmatched Dairy Fermentation Proficiency: Excellently converts lactose into lactic acid, driving the rapid acidification essential for cheese, yogurt, and buttermilk production, while contributing crucial flavor compounds like diacetyl.

Generally Recognized as Safe (GRAS) Status: With a long history of safe consumption, it is the ideal chassis for developing next-generation biotherapeutics and targeted nutrient delivery systems within the gut.

Nisin Production Potential: Specific strains produce nisin, a natural and powerful bacteriocin widely used as a safe and effective food preservative (E234) to inhibit spoilage and pathogenic bacteria.

Tiered Potency for Diverse Applications: Our 50B, 100B, and 200B CFU options provide precise formulation control, from cost-effective starter cultures to high-potency supplements for advanced health formulations.

Gut-Immune Axis Interaction: Emerging research indicates that viable L. lactis can interact with the gut-associated lymphoid tissue (GALT), supporting a balanced local and systemic immune response.

Application Scenarios

Lactococcus lactis is a uniquely versatile ingredient with applications spanning from the kitchen to the clinic:

Dairy Starter & Adjunct Cultures: The indispensable culture for manufacturing cheese (all types), yogurt, cultured butter, and other fermented dairy products.

Functional Food & Beverage Innovation: Used to fortify a wide range of products with live probiotics, enhancing their digestive and immune health appeal.

Biotherapeutic & Nutraceutical Delivery: Engineered as a safe platform to produce and deliver specific enzymes, vitamins, and therapeutic proteins directly in the human intestine.

Natural Biopreservation: Employed in food systems for its ability to produce nisin, a natural preservative that extends the shelf life of various perishable foods.

Product Specifications

We provide Lactococcus lactis in three distinct CFU strengths to empower your product development:

50 Billion CFU: The optimal choice for efficient and cost-effective dairy fermentation processes.

100 Billion CFU: A versatile option for standard probiotic supplements and functional food fortification.

200 Billion CFU: A high-potency option for advanced dietary supplements and specialized applications requiring a robust, guaranteed dose.

 Available in bulk frozen pellets or lyophilized powder. Customized formats and private labeling options are available. Contact us for detailed specifications and pricing.

Frequently Asked Questions (FAQ)

1. What is Lactococcus lactis, and is it a true probiotic?

Yes, L. lactis is a well-established probiotic. While famed as the workhorse of dairy fermentation, when consumed alive in adequate amounts, it confers health benefits by supporting gut health and modulating immune function.

2. How is L. lactis different from Streptococcus thermophilus?

Both are crucial dairy starters, but they belong to different genera. L. lactis is the primary acidifier for cheese production, while S. thermophilus is essential for yogurt, thriving at higher temperatures and contributing to its unique texture.

3. What are the benefits of your three different CFU options?

The 50B CFU is optimized for fermentation where bacteria will multiply. The 100B and 200B CFU are designed for end-product potency in supplements, allowing for tiered product lines from maintenance to high-strength formulas.

4. Can people with lactose intolerance consume L. lactis?

Yes. The fermentation process significantly reduces lactose content. Furthermore, L. lactis produces the enzyme lactase, which can assist in the digestion of residual lactose in fermented products.

5. What is "Nisin" and what is its application?

Nisin is a natural antimicrobial peptide (bacteriocin) produced by some strains of L. lactis. It is a globally approved natural preservative (E234) used to prevent spoilage in foods like cheese, canned goods, and meats.

6. What is the shelf life and storage recommendation?

As a frozen pellet, the shelf life is 12 months at -45°C. In lyophilized powder form, the shelf life is 18 months when stored in a cool, dry place below 10°C. Specific recommendations depend on the format chosen.

7. Is your L. lactis strain genetically modified?

We offer both conventional, non-GMO strains for traditional applications and, for specific R&D partnerships, specialized strains developed for novel biotherapeutic purposes. This is clearly designated in our product documentation.

8. Is it safe for individuals with a milk allergy?

Our bulk powder itself is a purified bacterial biomass. While it is cultivated on dairy-based media, the final product contains minimal dairy protein residues. We recommend end-product testing for goods marketed as allergen-free.

9. Can L. lactis be used in non-dairy applications?

While its primary application is dairy, its probiotic properties are valuable in non-dairy systems. It can be incorporated into vegan capsules or used in non-dairy fermented product development, though performance may vary.

10. Do you provide technical support for product development?

Yes, we offer extensive technical support to our B2B clients, from selecting the right strain and potency for fermentation to assisting with formulation strategies for innovative probiotic and synbiotic supplements.