Culture (Lactobacillus Lactis) is a gram-positive bacterium, widely used in the food fermentation industry for production of buttermilk and cheese. Lactobacillus Lactis cells are ovoid with a typical length of 0.5 - 1.5 µm, grouped in pairs and short chains. They are mainly isolated from either the dairy environment or plant material and considered to be a food-grade microorganisms used as starter cultures.
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