Chapter 17 - Lactococcus lactis: Potent producer of metabolite that serves as natural health promoting biofunctional foods

Abstract

Lactic acid bacteria (LAB), generally recognized as safe (GRAS), seemed to play a critical role in the food industry and health maintenance. The possibilities of health benefits associated with these species are increasing day by day, and the most important contribution of these microorganisms is the products bacteriocins/lantibiotic, which is anti-microbial proteins or peptides (probiotics) active against specific pathogenic microbes. Here some research articles and published literature on the application of beneficial metabolites generated by LAB have been studied. The significance of Lactococcus lactis, emphasizing the topics such as its source of isolation, various metabolites, and its applications in various fields have also been described. Again, some potential applications of LAB bacteriocins have also been revealed. Additionally, some of the monitoring and synergetic approaches used to improve food safety and health benefits have been discussed. Since there is so much literature on L. lactis, we have tapered the possibility of this review to the studies accessible mainly during the past 12–15years. This chapter aims to review the recent data in regard to the occurrence of LAB in milk and dairy products, its various metabolites, and their role in the preservation of foods, immunomodulation, gastrointestinal tract, and human health.