Lactobacillus Lactis
Also known as: L. lactis, Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. lactis, L. delbrueckii subsp. lactis
Lactococcus lactis is a long-established food fermentation organism with QPS (Qualified Presumption of Safety) status from EFSA and a long history of safe use in dairy foods. It is the basis for many traditional fermented products and select probiotic applications.
What it is
Lactic acid bacterium (correctly Lactococcus lactis); a starter culture used in fermented dairy and many other foods.
Fermentation starter culture producing lactic acid; develops flavor, texture, and preservation.
What regulators actually say
"Lactococcus lactis... is recommended for the QPS list."
Regulatory status
United States — FDA
Generally safe for use in fermented dairy foods; cultures used historically in cheese
European Union — EFSA
QPS status (Qualified Presumption of Safety)
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