Lactis Subsp
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What it is
Lactis Subsp. is a term used to refer to specific strains of lactic acid bacteria, often found in the genus *Lactococcus*. These bacteria are commonly used in the fermentation of dairy products.
Why it's used
Lactis Subsp. is used as a starter culture in the production of various fermented foods, most notably yogurt, kefir, and crème fraîche. These bacteria convert lactose (milk sugar) into lactic acid, which contributes to the characteristic tangy flavor and firm texture of these products.
Health notes
Lactic acid bacteria, including those in Lactis Subsp., are generally recognized as safe (GRAS) by the FDA for use in food. They are well-studied and are considered beneficial for gut health by many health organizations. JECFA and EFSA have evaluated many strains of lactic acid bacteria, and they are widely used globally. Evidence suggests these bacteria can play a role in digestion and immune function, though research is ongoing.
Allergen info
Lactis Subsp. is derived from milk, as these bacteria are cultured in dairy environments. Therefore, it is considered a dairy ingredient and is a major allergen.
Products containing Lactis Subsp
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Snowville Creamery
Maple Yogurt Whole Milk, Maple
High in saturated fat — 25% DV per serving
106kcal
4.8Protein
3.5Fat
9.7Carbs
Maple Hill Creamery
Plain Unsweetened Organic Cultured Whole Milk Kefir, Plain
High in saturated fat — 35% DV per serving
74kcal
3.7Protein
4.5Fat
4.5Carbs