L. lactis was isolated from yogurt. L. lactis is of crucial importance for manufacturing dairy products, such as
buttermilk and cheeses. When L. lactis ssp. lactis is added to milk, the bacterium uses enzymes to produce energy
molecules (ATP), from lactose. The byproduct of ATP energy production is lactic acid.
L.lactis LL162 strain is a yogurt fermentation strain growing in lower temperature of 28℃, and after 8 hours fermentation,
the strain can produce Flavor substance and strengthen the creamy flavor of yogurt. Also, L.lactis is a nisin producer
and inhibit bacteria contaminants in the yogurt.
This strain is high stability as a Probiotics strain in the room temperature.