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HS Code |
393999 |
| Scientific Name | Lactococcus lactis |
| Kingdom | Bacteria |
| Phylum | Firmicutes |
| Class | Bacilli |
| Order | Lactobacillales |
| Family | Streptococcaceae |
| Cell Shape | cocci (spherical) |
| Gram Stain | gram-positive |
| Oxygen Requirement | facultative anaerobe |
| Optimal Temperature Celsius | 30 |
| Industrial Use | dairy fermentation |
| Metabolism | homofermentative |
| Motility | non-motile |
| Spore Forming | non-spore-forming |
| Lactic Acid Production | high |
As an accredited Lactococcus Lactis factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Lactococcus Lactis, 100g, sealed in a sterile, white, foil pouch with blue labeling, batch number, and storage instructions. |
| Shipping | Lactococcus lactis is typically shipped in sealed, insulated containers with dry ice or cold packs to maintain a low temperature and preserve viability. Packaging ensures protection from contamination and physical damage. The shipment is clearly labeled as a biological substance and handled according to relevant safety and regulatory guidelines for microbial cultures. |
| Storage | Lactococcus lactis should be stored in a cool, dry environment, ideally at temperatures between 2–8°C (refrigerated). It is sensitive to heat and moisture; therefore, containers must be tightly sealed to prevent contamination and desiccation. For long-term storage, freezing at -20°C or lower is recommended. Always protect from light, and follow supplier-specific guidelines for maximum viability. |
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Purity 99%: Lactococcus Lactis with purity 99% is used in dairy fermentation, where it ensures rapid acidification and consistent flavor development. Stability temperature 25°C: Lactococcus Lactis with stability temperature 25°C is used in starter cultures for cheese production, where it maintains high viability during storage and processing. Cell concentration 1x10^9 CFU/g: Lactococcus Lactis at cell concentration 1x10^9 CFU/g is used in probiotic formulations, where it delivers potent gut microflora modulation and immune enhancement. Heat resistance 60°C: Lactococcus Lactis with heat resistance 60°C is used in thermally processed dairy foods, where it preserves metabolic activity and supports product safety. Lyophilized form: Lactococcus Lactis in lyophilized form is used in industrial yogurt manufacturing, where it enables extended shelf life and easy rehydration for direct vat inoculation. Strain specificity (subsp. cremoris): Lactococcus Lactis subsp. cremoris is used in controlled cheese ripening, where it contributes to precise texture development and balanced acidity. pH tolerance range 4.0–7.0: Lactococcus Lactis with pH tolerance range 4.0–7.0 is used in fermented plant-based beverages, where it ensures effective fermentation and stable product quality. Antimicrobial peptide production: Lactococcus Lactis with antimicrobial peptide production is used in food biopreservation, where it inhibits spoilage organisms and extends shelf life. Growth rate 0.5 h^-1: Lactococcus Lactis with growth rate 0.5 h^-1 is used in large-scale starter culture propagation, where it reduces fermentation time and increases batch productivity. Lactose utilization 98%: Lactococcus Lactis with lactose utilization 98% is used in lactose-free dairy products, where it facilitates complete lactose breakdown and supports digestibility for sensitive consumers. |
Competitive Lactococcus Lactis prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
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