Lactobacillus lactis
Synopsis of lactobacillus lactis
Lactococcus lactis (formerly and sometimes informally referred to as Lactobacillus lactis) is a gram-positive, non-spore-forming lactic acid bacterium that plays a foundational role in the production of fermented dairy products such as cheese, buttermilk, sour cream, and kefir. Unlike many lactobacilli, L. lactis thrives in mesophilic (moderate-temperature) conditions and is one of the best-characterized and widely used starter cultures in traditional and industrial dairy fermentation.
It is not typically classified as a probiotic in the sense of gut colonization, but L. lactis contributes significantly to digestive comfort and microbial balance by enhancing the digestibility of milk products, aiding lactose breakdown, and modulating immune responses. In biotechnology, it is valued as a “generally recognized as safe” (GRAS) organism and is being explored as a delivery vehicle for bioactive peptides, enzymes, and therapeutic compounds, including vaccines and anti-inflammatory proteins.
Recent strains of L. lactis have demonstrated anti-inflammatory activity and the ability to deliver interleukins or other cytokines in preclinical studies, particularly for inflammatory bowel diseases. These developments make L. lactis a key player in the field of microbial therapeutics.
Historical Use:
Though Lactococcus lactis was not isolated until the late 19th and early 20th centuries, its effects were unknowingly utilized for thousands of years through the fermentation of milk. As early as 7000 BCE, evidence of fermented dairy exists in the Neolithic cultures of the Middle East and Central Asia. Across ancient Egypt, Greece, India, and Europe, people consumed sour milk, yogurt, and soft cheeses as part of both their diet and medicinal practice.
These foods were highly regarded for their digestive benefits, restorative properties, and preservative functions. In Ayurvedic medicine, fermented buttermilk (takra) was considered a digestive tonic. In Greco-Roman traditions, sour milk was administered for gastrointestinal ailments and used to nourish the weak or ill.
Although practitioners were unaware of microbial life, the empirical use of fermented dairy consistently reflected an understanding of its health-promoting potential—much of which can now be attributed to organisms like L. lactis. The development of controlled cheese-making methods in medieval and early modern Europe marked the beginning of an increasingly scientific approach to dairy fermentation, which later enabled the isolation and study of L. lactis as a species.
Today, Lactococcus lactis remains a cornerstone of dairy fermentation and is expanding its role as a biologically engineered platform for future therapeutic applications—carrying forward its rich heritage as both food and medicine.
Lactobacillus lactis is used for these health conditions
Antibiotics (side effects of) (Scientific)
Chemotherapy (reducing side effects) (Scientific)
Colitis (Scientific)
Diarrhea (Scientific)
Digestion (poor) (Scientific)
Gingivitis (Scientific)
Indigestion (Traditional)
Infection (bacterial) (Scientific)
Inflammation (Scientific)
Inflammatory Bowel Disorders (Scientific)
Vaginitis (Scientific)
lactobacillus lactis is used to support these body systems
Digestive System (Scientific)
