Probiotic Lactococcus lactis: A Review
Lactococcus lactis plays a critical role in food, dairy and health sectors. In food and dairy industries, it is found in production processes of various fermented products such as sausages, pickled vegetables, beverages such as beer and wine, breads, soymilk kefir, sour milk, butter, cream, fresh ch...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2017-07-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/690 |
| _version_ | 1828024666523959296 |
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| author | Priti Khemariya Sudhir Singh Gopal Nath Anil K Gulati |
| author_facet | Priti Khemariya Sudhir Singh Gopal Nath Anil K Gulati |
| author_sort | Priti Khemariya |
| collection | DOAJ |
| description | Lactococcus lactis plays a critical role in food, dairy and health sectors. In food and dairy industries, it is found in production processes of various fermented products such as sausages, pickled vegetables, beverages such as beer and wine, breads, soymilk kefir, sour milk, butter, cream, fresh cheese and different types of cheeses, like Cheddar, Colby, Cottage cheese, Camembert, cream cheese, Roquefort and Brie. Additionally, there is an increasing interest towards the possible health benefits of the probiotic activity of this organism which generally is species and strain specific and depends upon the survival in gastrointestinal tract with sufficient number. Certain strains have the ability to produce antimicrobial peptide called nisin which exhibits preservative potential. Therefore, application of bacteriocinogenic Lactococcus lactis in food and dairy sectors to preserve foods as a natural way and contributing health promoting attributes due to probiotic activity would definitely fulfil today’s consumer demands. This paper aimed to review the adaptation, antibiotic resistance, therapeutic and preservation potential of bacteriocinogenic and probiotic Lactococcus lactis. |
| first_indexed | 2024-04-10T12:47:16Z |
| format | Article |
| id | doaj.art-47dd5478c4664c79af22541eddd62ce6 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T12:47:16Z |
| publishDate | 2017-07-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-47dd5478c4664c79af22541eddd62ce62023-02-15T16:13:58ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2017-07-015655656210.24925/turjaf.v5i6.556-562.690537Probiotic Lactococcus lactis: A ReviewPriti Khemariya0Sudhir Singh1Gopal Nath2Anil K Gulati3Post Harvest Technology Lab, Indian Institute of Vegetable Research, P.O. Jakkhini, Shahanshahpur, Varanasi (Uttar Pradesh)-221305, IndiaPost Harvest Technology Lab, Indian Institute of Vegetable Research, P.O. Jakkhini, Shahanshahpur, Varanasi (Uttar Pradesh)-221305, IndiaDepartment of Microbiology, Institute of Medical Sciences, Banaras Hindu University, Varanasi (Uttar Pradesh)-221005, IndiaDepartment of Microbiology, Institute of Medical Sciences, Banaras Hindu University, Varanasi (Uttar Pradesh)-221005, IndiaLactococcus lactis plays a critical role in food, dairy and health sectors. In food and dairy industries, it is found in production processes of various fermented products such as sausages, pickled vegetables, beverages such as beer and wine, breads, soymilk kefir, sour milk, butter, cream, fresh cheese and different types of cheeses, like Cheddar, Colby, Cottage cheese, Camembert, cream cheese, Roquefort and Brie. Additionally, there is an increasing interest towards the possible health benefits of the probiotic activity of this organism which generally is species and strain specific and depends upon the survival in gastrointestinal tract with sufficient number. Certain strains have the ability to produce antimicrobial peptide called nisin which exhibits preservative potential. Therefore, application of bacteriocinogenic Lactococcus lactis in food and dairy sectors to preserve foods as a natural way and contributing health promoting attributes due to probiotic activity would definitely fulfil today’s consumer demands. This paper aimed to review the adaptation, antibiotic resistance, therapeutic and preservation potential of bacteriocinogenic and probiotic Lactococcus lactis.http://www.agrifoodscience.com/index.php/TURJAF/article/view/690Lactococcus lactisProbioticBacteriocinogenicTherapeutic role |
| spellingShingle | Priti Khemariya Sudhir Singh Gopal Nath Anil K Gulati Probiotic Lactococcus lactis: A Review Turkish Journal of Agriculture: Food Science and Technology Lactococcus lactis Probiotic Bacteriocinogenic Therapeutic role |
| title | Probiotic Lactococcus lactis: A Review |
| title_full | Probiotic Lactococcus lactis: A Review |
| title_fullStr | Probiotic Lactococcus lactis: A Review |
| title_full_unstemmed | Probiotic Lactococcus lactis: A Review |
| title_short | Probiotic Lactococcus lactis: A Review |
| title_sort | probiotic lactococcus lactis a review |
| topic | Lactococcus lactis Probiotic Bacteriocinogenic Therapeutic role |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/690 |
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