Leuconostoc lactis
Species of bacteria / From Wikipedia, the free encyclopedia
Leuconostoc lactis is a species of lactic acid bacteria that performs fermentation in acidic conditions, like those found in dairy products such as cheese and yogurt, and tend to culture best at moderate temperatures around 30°C.[1][2][3] L. lactis typically produces volatile butter-like compounds that are typically used in fermented dairy products, as well as dextran-like exopolysaccharide in sourdough.[3]
Quick Facts Leuconostoc lactis, Scientific classification ...
Leuconostoc lactis | |
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Scientific classification ![]() | |
Domain: | Bacteria |
Phylum: | Bacillota |
Class: | Bacilli |
Order: | Lactobacillales |
Family: | Lactobacillaceae |
Genus: | Leuconostoc |
Species: | L. lactis |
Binomial name | |
Leuconostoc lactis Garvie, 1960 | |
Synonyms | |
Leuconostoc argentinum |
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