Lactococcus Lactis belongs to the genus Lactobacillus. Addition of Lactobacillus faecalis to the feed activates the host's phagocytic cells and increases phagocytic activity. The bacteriocin produced by Lactobacillus sphaeroides mainly contains lactocin S and bacteriocin sakacin P, which is a promising preservative.

Function:
Lactococcus lactis grows rapidly, metabolism is relatively simple, and decomposition is separated from anabolism; the genome is small but contains enough biological information, and the intracellular and extracellular proteins are easy to be separated and purified. These advantages make Lactococcus lactis a significant research value in metabolic regulation. At present, Lactococcus lactis has been widely used in dairy products, and it can be used as a starter for the production of dairy products such as sour cream, yogurt, soy yoghurt, and milk beverage. It is also a commonly used starter for preparing cheese, such as cheddar cheese, cottage cheese, quark, etc., and Lactococcus lactis has an important influence on the flavor of fermented dairy products such as cheese.