Lactococcus lactis, commonly known as L. lactis, is a gram-positive bacterium extensively used in the production of buttermilk and cheese. It has also gained fame as the first genetically modified organism (GMO) used alive for the treatment of human disease. Let’s explore its fascinating properties:

1. Dairy Industry Role:

   • When L. lactis is added to milk, it uses enzymes to convert lactose into energy molecules (ATP).

   • The byproduct of ATP energy production is lactic acid.

   • The lactic acid curdles the milk, leading to the formation of curds used in cheese production.

2. Other Uses:

   • L. lactis is also involved in the production of pickled vegetables, beer, wine, some breads, and other fermented foods like soymilk kefir and buttermilk.