Lactococcus lactis | Bacteria

Taxonomic level
Bacteria
Firmicutes
Bacilli
Lactobacillales
Streptococcaceae
Lactococcus
Lactococcus lactis
Lactococcus lactis is widely used in the production of cheese and fermented milk-products. It is considered safe for consumption.
Assessment
Probiotic
 
36%
of Healthy Europeans have it.
 
0.64%
is the highest relative amount we have seen.
Detected in
5/5
reference groups.
Average amount detected:
Users, high diversity
0.03%
Non-industrial lifestyle
0.01%
Users, all
0.01%
Users, low diversity
<0.01%
Healthy Europeans
<0.01%
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