Definition:

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HOLIVE®Lactococcus lactis subsp. lactis Health Benefits:

HOLIVE®Lactococcus lactis subsp. lactis is a Gram-positive, facultatively anaerobic lactic acid bacterium that belongs to the core subspecies of Lactococcus lactis within the Lactococcus genus. It is one of the most widely utilised lactic acid bacteria in the food fermentation industry and its core metabolic characteristic is homofermentative lactic acid fermentation. It breaks down carbohydrates such as lactose and glucose efficiently to produce L-lactic acid, with a yield exceeding 85%, while simultaneously secreting bioactive compounds, including antimicrobial peptides and extracellular polysaccharides. This strain's safety profile has been recognised by global regulatory authorities, enabling its extensive use in fermented foods, dietary supplements, probiotic preparations and related fields.

■ Source

HOLIVE®Lactococcus lactis subsp. lactis is a typical probiotic derived from food, which occurs naturally in environments rich in carbohydrates. Its primary sources of isolation are cheese and yoghurt in fermented foods. It functions as a facultative commensal in the rumen and intestinal contents of healthy ruminants (such as cattle and sheep), as well as in the gut microbiota of rodents, where it participates in carbohydrate metabolism. For industrial applications, commercial strains undergo rigorous screening for high activity, stability and specific functions, as well as domestication. These strains exhibit standard acid-producing capacity and fermentation characteristics, and are widely used in the food fermentation industry for the production of yoghurt and cheese, as well as in scientific research.

Particularities of HOLIVE®Lactococcus lactis subsp. lactis:

Product Specifications:

HOLIVE®Lactococcus lactis subsp. lactis is available in the following specification and contents, and accept customoziation.

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☑ HOLIVE®Lactococcus lactis subsp. lactis powder 10 billion CFU/g

Product quality standards:

● In house, Food grade

▶ Regulating gut microbiota composition

▶ Enhancing mucosal immunity

HOLIVE®Lactococcus lactis subsp. lactis Applications:

Due to its high acid-producing capacity, excellent environmental tolerance, low-cost large-scale production characteristics and well-defined probiotic functions, HOLIVE®Lactococcus lactis subsp. lactis has found widespread application in dietary supplements, food and beverages, special dietary products, pet foods and other areas.

The use of HOLIVE®Lactococcus lactis subsp. lactis in dietary supplements is focused on targeted health management scenarios. Capsule formulations, such as hard and enteric-coated capsules, are specialised preparations that support gut health regulation, immune enhancement and relief from lactose intolerance. They are suitable for adults and specific populations. Powder formulations (in individual sachets or tubs) are universal health products for all demographics, emphasising portability and palatability for daily probiotic supplementation. Chewable or orally disintegrating tablets are convenient supplements for people with swallowing difficulties, such as the elderly and children, and are ideal for travel.

HOLIVE®Lactococcus lactis subsp. lactis is primarily used in the food industry to balance flavour and functionality for mass consumption. By leveraging the strain's high acid production, salt tolerance, antimicrobial properties and fermentation characteristics, it provides dual benefits in food processing by enhancing functionality and optimising processes. This approach elevates nutritional value, improves taste, and extends shelf life. Fermented dairy products such as yoghurt, cheese and probiotic milk powder serve as mass-market functional foods that focus on gut health and relieving lactose intolerance. They are formulated with a blend of Lactobacillus bulgaricus and Streptococcus thermophilus (fermentation cultures) and supplemented with GOS (1.5%) to enhance flavour and strain stability. Solid beverages, such as probiotic powder mixes and electrolyte drink powders, serve as instant replenishment drinks for athletes and office workers.

HOLIVE® Lactococcus lactis subsp. lactis is a strain that focuses on gut conditioning within the pet food sector, with a formulation tailored to the physiological characteristics of companion animals. By leveraging the strain's resistance to gastric acid and bile, antimicrobial properties, and intestinal colonisation capabilities, HOLIVE® Lactococcus lactis subsp. Lactis addresses the physiological characteristics of dogs and cats-namely their short intestinal tracts and rapid digestion-by developing pet foods focused on gut health (including dry kibble, oral solutions/drops, and treats). This approach tackles issues such as diarrhoea, constipation and indigestion.

HOLIVE®Lactococcus lactis subsp. lactis has an exceptional ability to produce acid, efficiently fermenting carbohydrates (such as lactose and glucose) to generate lactic acid (with a yield exceeding 85%), which rapidly lowers the pH of the intestine to between 4.5 and 5.5. This creates an acidic environment that is unfavourable for harmful bacteria such as Escherichia coli, Salmonella, Clostridium perfringens and Clostridium difficile. At the same time, it secretes antimicrobial peptides such as lactococcin, which either disrupt the cell membrane structure of harmful bacteria or inhibit their metabolic enzyme activity. This reduces the colonisation and proliferation of harmful bacteria on the intestinal mucosa.

The gut is the largest immune organ in the human body. HOLIVE®Lactococcus lactis subsp. lactis interacts with the mucosal immune system of the gut (Peyer's patches and lymphocytes in the lamina propria) to activate immune cell function. It promotes the secretion of the core antibody of mucosal immunity, immunoglobulin IgA, by the intestinal mucosa. IgA coats pathogenic bacteria, preventing them from adhering to the intestinal epithelium and enhancing the immune defence capabilities of the intestinal barrier. It regulates the balance of cytokines by increasing the production of anti-inflammatory factors (IL-10 and TGF-β) while reducing the release of pro-inflammatory factors (IL-6 and TNF-α). This prevents the immune system from becoming overly activated. L. lactis subsp. lactis activates macrophages and natural killer (NK) cells, enhancing the body's ability to eliminate pathogens (bacteria and viruses).

▶ Nutritional metabolic health

During fermentation in the gut, HOLIVE®Lactococcus lactis subsp. lactis produces multiple nutrients that are essential for human health and can supplement dietary deficiencies. These include B vitamins (B1, B2, B6, folate and B12), with folate and vitamin B12 being crucial for red blood cell formation and nervous system health. This makes it particularly suitable for supplementing the diets of vegetarians and elderly people, whose digestive absorption functions decline with age. Lactobacillus lactis subsp. lactis also synthesises amino acids, including essential amino acids such as lysine and methionine. This enhances the nutritional value of dietary proteins and aids the maintenance of muscle mass and bodily metabolic functions.

☑ HOLIVE®Lactococcus lactis subsp. lactis powder 20 billion CFU/g

■ Biological characteristics

The physiological activity of HOLIVE®Lactococcus lactis subsp. lactis is primarily based on its metabolites, such as lactic acid, antimicrobial peptides and extracellular polysaccharides, and its regulatory effect on the intestinal microbiota. After colonising the gut, it lowers the intestinal pH by producing large amounts of lactic acid, creating an acidic environment that is unfavourable for harmful bacteria. At the same time, it secretes antimicrobial peptides such as lactococcin, which directly inhibit the synthesis of cell membranes or metabolic processes in harmful bacteria. It synthesises its own lactase enzyme to break down lactose into glucose and galactose, alleviating symptoms such as bloating, diarrhoea and abdominal pain in lactose-intolerant individuals. During fermentation, L. lactis subsp. lactis synthesises B vitamins (B1, B2 and B6) and folic acid, as well as amino acids such as lysine and methionine, thereby enhancing the nutritional value of foods. This makes it particularly suitable for nutritional supplementation among vegetarians and the elderly. As a core starter culture in fermented foods, its acid-producing capacity promotes milk protein coagulation (e.g. in yoghurt and cheese curds), inhibits the growth of harmful bacteria, and extends shelf life. It also generates trace flavour compounds such as acetic acid and acetaldehyde, enhancing the flavour complexity of fermented products.

■ Production process

Isolate HOLIVE®Lactococcus lactis subsp. lactis from natural sources (fermented foods, healthy intestines), confirming strain identity through 16S rRNA gene sequencing and physiological-biochemical characterisation; select superior strains exhibiting high acid production, potent antimicrobial activity, and high tolerance for functional validation (e.g., gastrointestinal tolerance, immunomodulatory activity testing). Subsequently, activate the seed cultures, scale up the cultivation, and conduct deep fermentation. Following plate-and-frame filtration to remove impurities from the fermentation broth, the bacterial pellet is collected using a horizontal screw centrifuge to separate it from the medium components. A freeze-drying stabiliser is added to the bacterial pellet and thoroughly mixed to ensure complete incorporation. The raw microbial powder is packaged directly as an industrial-grade ingredient for use in the production of food and health supplements. The freeze-dried powder can also be blended with excipients such as lactose, maltodextrin and prebiotics, and processed into end products via capsule filling (hard or enteric-coated capsules), tableting (chewable or swallowable tablets) or powder packaging (individual sachets).

☑ HOLIVE®Lactococcus lactis subsp. lactis powder 100 billion CFU/g

☑ HOLIVE®Lactococcus lactis subsp. lactis powder 1000 billion CFU/g