EXPLORING LACTOCOCCUS SPP. IN DAIRY FERMENTATION AS A LACTIC ACID BACTERIA FROM RAW COW MILK

Authors

  • Bakhtawar Khan Institute of Microbiology, University of Veterinary and Animal sciences, Lahore, Pakistan Author
  • Inamullah Department of Zoology, Abdul Wali Khan University Mardan, Pakistan Author
  • Suman Riaz Department of Biological Sciences, The Superior University Lahore, Pakistan Author
  • Iram Aslam School of Food and Agricultural Sciences, Department of Food Science and Technology, University of Management and Technology, Lahore, Pakistan Author
  • Hafiz Muhammad Arslan Ghous School of Food and Agricultural Sciences, Department of Food Science and Technology, University of Management and Technology, Lahore, Pakistan Author
  • Haseeb Khaliq Faculty of Biosciences, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan Author
  • Muhammad Asad Ali Institute of Microbiology, University of Veterinary and Animal sciences, Lahore, Pakistan Author
  • Aftab Ahmad Anjum Institute of Microbiology, University of Veterinary and Animal sciences, Lahore, Pakistan Author
  • Muhammad Nawaz Institute of Microbiology, University of Veterinary and Animal sciences, Lahore, Pakistan Author

DOI:

https://doi.org/10.62019/ebqj0j02

Keywords:

Dairy fermentation, Cheese production, Facultatively anaerobic, Lactococcus spp, Gram-positive bacteria

Abstract

This short review presents the Lactococcus spp. are gram-positive, facultatively anaerobic bacteria widely recognized for their essential role in dairy fermentation processes, particularly in cheese and yogurt production. Their ability to produce lactic acid and contribute to flavor and texture makes them indispensable in the dairy industry. This review explores the latest advancements in the isolation and identification techniques of Lactococcus spp. from cow milk, highlighting their fermentation potential and biotechnological applications. Furthermore, the article discusses the challenges and future perspectives in enhancing the efficiency and reliability of Lactococcus strains for commercial applications. Our discussion covers various bioactive compounds such as Gamma Amino Butyric Acid (GAMMA), Exopolysaccharides (EPs), Bacteriocins, Conjugated Linoleic acid (CLA), Bioactive peptides, lactic acid and citrate, vitamins and enzymes detailing their composition and potential application.

 

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Published

2025-05-01

Issue

Vol. 2 No. 2 (2025): Journal of Medical & Health Sciences Review

Section

Articles

License

All articles published in the Journal of Medical & Health Sciences Review (JMHSR) remain the copyright of their respective authors. JMHSR publishes its content under the Creative Commons Attribution‑NonCommercial 4.0 International License (CC BY‑NC 4.0), which allows readers to freely share, copy, adapt, and build upon the work for non‑commercial purposes, provided proper credit is given to both the authors and the journal. 

How to Cite

EXPLORING LACTOCOCCUS SPP. IN DAIRY FERMENTATION AS A LACTIC ACID BACTERIA FROM RAW COW MILK. (2025). Journal of Medical & Health Sciences Review, 2(2). https://doi.org/10.62019/ebqj0j02