Eubacterium pyruvativorans: NCBI 155865, [species]

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| ATCC BAA-574| Eubacterium pyruvativorans| Eubacterium pyruvativorans Wallace et al. 2003| Eubacterium pyruvivorans| Eubacterium pyruvovorans| NCIMB 13911| strain I-6| strain i6

  1. Fermentation in Dairy Products:

    • Lactococcus lactis is widely used in the production of dairy products. It plays a key role in the fermentation process, converting lactose (milk sugar) into lactic acid, which helps preserve and acidify the product. This process contributes to the characteristic taste and texture of fermented dairy products.

  2. Probiotic Potential:

    • Some strains of Lactococcus lactis have probiotic potential, meaning they may have beneficial effects on human health. Probiotics are live microorganisms that, when administered in adequate amounts, confer health benefits to the host. Lactococcus lactis has been studied for its potential immunomodulatory and anti-inflammatory effects.

  3. Safety:

    • Lactococcus lactis is generally regarded as safe (GRAS) and is widely used in the food industry. It does not possess known pathogenic traits and is not associated with infections in healthy individuals.

  4. Biotechnological Applications:

    • Beyond its role in food fermentation, Lactococcus lactis has been used as a model organism in biotechnological research. Genetic engineering techniques have been employed to modify Lactococcus lactis for various applications, including the production of therapeutic proteins.

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Eubacterium pyruvativorans impacts on other bacteria of the same rank

Other bacteria of the same rank impacting Eubacterium pyruvativorans

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