Lactococcus lactis biovar diacetylactis
A subspecies of L. lactis that produces diacetyl and acetoin, contributing to buttery flavors in fermented dairy products
Microorganisms
Beneficial bacteria
Research: Limited
Scientific Name
Lactococcus lactis subsp. lactis biovar diacetylactis
Classifications
Oxygen-requirement:
facultative-anaerobic
Source:
fermented-dairy
Type:
dairy-bacteria
Benefits
- Supports digestive health
- Promotes healthy gut microbiome
- Supports immune system function
- May help with occasional digestive discomfort
- Supports nutrient absorption
- May help maintain regularity
Specific Properties
- Produces diacetyl and acetoin compounds
- Creates buttery flavor notes in dairy products
- Important component of dairy starter cultures
- May support digestive health
- Essential for traditional cultured butter production
Safety Notes
Generally considered safe for healthy individuals. May cause temporary digestive adjustment (gas, bloating) when first starting. Immunocompromised individuals should consult healthcare providers before use. Quality and viability can vary between products.
Related Products
This ingredient is found in proprietary blends used in the following products:
Preparation Form
Lactococcus lactis biovar diacetylactis
A preparation of Lactococcus