Lactococcus lactis is a microbe cla

Lactococcus lactis is a microbe classified informally as a Lactic Acid Bacterium because it ferments milk sugar (lactose) to lactic acid. Lactococci are typically spherical or ovoid cells, about 1.2µm by 1.5µm, occurring in pairs and short chains. They are Gram-positive, non motile, and do not form spores. Lactococci are found associated with plant material, mainly grasses, from which they are easily inoculated into milk. Hence, they are found normally in milk and may be a natural cause of souring. Lactococcus lactis has two subspecies, lactis and cremoris, both of which are essential in manufacture of many varieties of cheese and other fermented milk products.

Lactococcus lactis is related to other lactic acid bacteria such as Lactobacillus acidophilus in our intestinal tract and Streptococcus salivarius in the mouth. However, Lactococcus does not normally colonize human tissues and differs from many other lactic acid bacteria in its pH, salt, and temperature tolerances for growth, which are important characteristics relevant to its use as a starter culture in the cheesemaking industry.

Lactococcus lactis is vital for manufacturing cheeses such as Cheddar, Colby, cottage cheese, cream cheese, Camembert, Roquefort and Brie, as well as other dairy products like cultured butter, buttermilk, sour cream and kefir. It may also be used for vegetable fermentations such as cucumber pickles and sauerkraut. The bacterium can be used in single strain starter cultures, or in mixed strain cultures with other lactic acid bacteria such as Lactobacillus and Streptococcus species.

When Lactococcus lactis is added to milk, the bacterium uses enzymes to produce energy molecules, called ATP, from lactose. The byproduct of ATP production is lactic acid. The lactic acid curdles the milk that then separates to form curds, which are used to produce cheese and whey. But curdling the milk is not the bacterium's only role in cheese production. The lactic acid produced by the bacterium lowers the pH of the product and preserves it from the growth by unwanted bacteria and molds while other metabolic products and enzymes produced by Lactococcus lactis contribute to the more subtle aromas and flavors that distinguish different cheeses.

ผลลัพธ์ (ไทย) 3:

แลคโตค คัส lactis เป็นจุลินทรีย์จัดกันเองเป็นแบคทีเรียกรดแลคติก เพราะน้ำตาลในนม ( แลคโตส ) หมักกรดแลคติก แลกโตค ไคมักจะกลมหรือรูปไข่ เซลล์ ประมาณ 1.2 เมตร โดยµ 1.5 µ M เกิดขึ้นในคู่และโซ่สั้น พวกแกรมบวก ไม่เคลื่อนที่ และไม่สร้างสปอร์ แลกโตค ไคพบเกี่ยวข้องกับวัสดุ พืชส่วนใหญ่เป็นหญ้า , from which they are easily inoculated into milk. Hence, they are found normally in milk and may be a natural cause of souring. Lactococcus lactis has two subspecies, lactis and cremoris, both of which are essential in manufacture of many varieties of cheese and other fermented milk products.

Lactococcus lactis is related to other lactic acid bacteria such as Lactobacillus acidophilus in our intestinal tract and Streptococcus salivarius in the mouth. However, Lactococcus does not normally colonize human tissues and differs from many other lactic acid bacteria in its pH, salt, and temperature tolerances for growth, which are important characteristics relevant to its use as a starter culture in the cheesemaking industry.

Lactococcus lactis is vital for manufacturing cheeses such as Cheddar, Colby, cottage cheese, cream cheese, Camembert, Roquefort and Brie, as well as other dairy products like cultured butter, buttermilk, sour cream and kefir.มันอาจจะใช้สำหรับ fermentations ผัก เช่น แตงกวาดอง และกะหล่ำปลีดอง แบคทีเรียสามารถใช้เชื้อบริสุทธิ์เริ่มต้นผสมสายพันธุ์สายพันธุ์เดียวหรือในวัฒนธรรมด้วยแบคทีเรียกรดแล็กติก อื่นๆ เช่น แลคโตบาซิลลัส และ Streptococcus lactis สายพันธุ์

เมื่อแลคโตค คัส เพิ่มน้ำนม สามารถใช้เอนไซม์เพื่อผลิตโมเลกุลพลังงานที่เรียกว่า ATP จากแล็คโตสส่วนผลพลอยได้ของการผลิตเอทีพีเป็นกรดแลคติก กรดแลคติก curdles นมที่แยกเป็นรูปลิ่ม ซึ่งใช้ผลิตเนยแข็ง และโปรตีน แต่นมจะข้นขึ้น ซึ่งไม่ใช่แค่บทบาทในการผลิตชีส The lactic acid produced by the bacterium lowers the pH of the product and preserves it from the growth by unwanted bacteria and molds while other metabolic products and enzymes produced by Lactococcus lactis contribute to the more subtle aromas and flavors that distinguish different cheeses.