Characterization of two new strains of Lactococcus lactis for their probiotic efficacy over commercial synbiotics consortia.

Lactococcus spp. are industrially crucial lactic acid bacteria (LAB) used to manufacture lactic acid, pickled vegetables, buttermilk, cheese, and many kinds of delicious dairy foods and drinks. In addition to these, they are also being used as probiotics in specific formulations.