Lactococcus lactis

Lactococcus lactis is a Gram-positive, non-spore-forming, non-motile, spherical-shaped bacterium (coccus) widely used in milk fermentation and the production of cheese, yogurt, and buttermilk. It produces lactic acid and is used as a starter culture in cheeses such as cheddar, Gouda, and mozzarella, with some strains used to produce flavor compounds. It is also explored as a probiotic for gut health and immune modulation.