EN
Lactic acid bacteria from genus Lactococcus are very significant for the dairy industry and this is mainly due to their fast lactose fermentation process and production of aroma compounds. Other useful characteristics of Lactococcus are their resistance to bacteriophages, production of EPS and bacteriocins. Moreover, Lactococcus have a very low sensitivity to NaCl, low temperature and low pH. Their activity is stable and they have a high survival rate during production process. The many advantages and few disadvantages of this bacteria means that they are very commonly applied them in the production of fermented milk, sour cream, kefir, butter, curd cheese and rennet cheese. Studies over the last few years have confirmed the numerous health benefits of these bacteria, and this has qualified them as potential probiotics. The beneficial influence on human health includes vitamin synthesis, decrease of allergic reactions to milk proteins and easing lactose intolerance, reducing cholesterol blood level and the ability of the bacteria to adhere to the digestive tract.