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Lactococcus Lactis Biovar Diacetylactis

Also known as: Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis biovar diacetylactis

Overview

*Lactococcus lactis* biovar diacetylactis is a subspecies of *Lactococcus lactis*, a bacterium commonly found in fermented dairy products. It is primarily known for its role in dairy fermentation, where it produces diacetyl and acetoin, compounds that contribute to the characteristic flavor and aroma of products like butter and cheese. This bacterium metabolizes citrate, a process that leads to the formation of these flavor compounds. While *Lactococcus lactis* biovar diacetylactis is widely used in the food industry, its direct health benefits as a supplement are not extensively studied. It is generally recognized as safe (GRAS) for use in food, but more research is needed to understand its potential probiotic effects and other health-related applications. Available evidence is largely observational and experimental, focusing on its metabolic pathways and role in dairy production rather than clinical trials assessing its impact on human health. It is found in various forms within dairy cultures, contributing to the sensory qualities of the final product.

Benefits

The primary benefit of *Lactococcus lactis* biovar diacetylactis is its ability to enhance the flavor of dairy products through the production of diacetyl and acetoin. While it may contribute to gut health as a probiotic, specific studies directly supporting this claim are lacking. The evidence for health benefits beyond flavor enhancement is limited, with most research focused on its metabolic processes in dairy fermentation. There is a need for more clinical trials to assess potential health benefits, such as improved digestion or immune function. Currently, the clinical significance of *Lactococcus lactis* biovar diacetylactis as a health supplement is not well-established.

How it works

*Lactococcus lactis* biovar diacetylactis primarily functions by metabolizing citrate through the citrate lyase pathway. This metabolic process results in the production of diacetyl and acetoin, which are key flavor compounds in dairy products. As a probiotic, it may interact with the gut microbiome, potentially influencing the balance of bacterial populations. However, the specific mechanisms of interaction with the gut microbiome and the resulting health effects are not well-defined. Further research is needed to elucidate the precise biological pathways and molecular targets involved in any potential health benefits.

Side effects

As a food ingredient, *Lactococcus lactis* biovar diacetylactis is generally recognized as safe (GRAS). There are no reported common, uncommon, or rare side effects associated with its consumption in food products. Drug interactions have not been studied, and there are no known contraindications. However, due to the lack of research on its use as a standalone supplement, specific guidelines for pregnant women, children, or immunocompromised individuals are not available. Individuals with severe dairy allergies should exercise caution, although the bacterium itself is not a major allergen. Overall, the safety profile is well-established for food use, but more data is needed for supplemental applications.

Dosage

Due to the limited research on *Lactococcus lactis* biovar diacetylactis as a standalone supplement, there is no established minimum effective dose, optimal dosage range, or maximum safe dose. Timing considerations and form-specific recommendations are also not available. It is typically consumed as part of fermented dairy products, where its concentration is not precisely controlled. Absorption factors and required cofactors have not been studied in the context of supplementation. Therefore, it is not possible to provide specific dosing guidelines based on current scientific evidence. More research is needed to determine appropriate dosages for any potential health benefits.

FAQs

What is *Lactococcus lactis* biovar diacetylactis used for?

It is primarily used in dairy fermentation to enhance the flavor and aroma of products like butter and cheese by producing diacetyl and acetoin.

Is it safe to consume?

It is generally considered safe (GRAS) for use in food products, but there is limited research on its safety as a standalone supplement.

Does it have any health benefits?

While it may contribute to gut health as a probiotic, specific studies directly supporting this claim are lacking. More research is needed.

How is it typically consumed?

It is typically consumed as part of fermented dairy products rather than as a standalone supplement.

Research Sources

  • https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2020.01906/full – This experimental study investigated the metabolic fate of citrate and pyruvate in four strains of *Lactococcus lactis* subsp. *lactis* biovar diacetylactis. The findings provide detailed biochemical insights into the metabolic pathways involved in flavor production in dairy products. However, the study focuses on metabolic processes rather than direct health benefits, limiting its clinical relevance.
  • https://pubmed.ncbi.nlm.nih.gov/16348592/ – This experimental study developed a digital droplet PCR method to quantify *Lactococcus lactis* populations, including biovar diacetylactis. The method offers a precise way to quantify these bacteria in dairy ecosystems. However, the study's focus is on quantification techniques rather than assessing health effects, thus not directly addressing potential health benefits.
  • https://en.wikipedia.org/wiki/Lactococcus_lactis – This Wikipedia article provides general information about *Lactococcus lactis*, including its classification, characteristics, and uses in the dairy industry. It serves as a broad overview but lacks specific details on the health benefits of *Lactococcus lactis* biovar diacetylactis as a supplement.
  • https://arxiv.org/html/2406.15154v1 – This is a pre-print article that may contain preliminary research findings. As a non-peer-reviewed source, the information should be interpreted with caution until it undergoes formal publication and validation.
  • https://www.mdpi.com/2311-5637/10/1/16 – This article discusses the application of bacteriophages in controlling *Lactococcus lactis* in cheese production. It focuses on the use of phages to manage bacterial populations in industrial settings rather than exploring the health benefits or risks associated with *Lactococcus lactis* consumption.

Supplements Containing Lactococcus Lactis Biovar Diacetylactis

RAW Probiotis Colon Care by Garden of Life
70

RAW Probiotis Colon Care

Garden of Life

Score: 70/100
Women 50 & Wiser by Garden of Life Raw Probiotics
78

Women 50 & Wiser

Garden of Life Raw Probiotics

Score: 78/100
Men by Garden of Life Raw Probiotics
68

Men

Garden of Life Raw Probiotics

Score: 68/100
Raw Probiotic 100 Billion CFU by Wholesome Wellness
70

Raw Probiotic 100 Billion CFU

Wholesome Wellness

Score: 70/100
Women 50 & Wiser by Garden Of Life Raw Probiotics
78

Women 50 & Wiser

Garden Of Life Raw Probiotics

Score: 78/100
Men by Garden of Life Raw Probiotics
68

Men

Garden of Life Raw Probiotics

Score: 68/100
Men 50 & Wiser by Garden of Life Raw Probiotics
68

Men 50 & Wiser

Garden of Life Raw Probiotics

Score: 68/100
Vaginal Care by Garden of Life Raw Probiotics
88

Vaginal Care

Garden of Life Raw Probiotics

Score: 88/100
Women by Garden of Life Raw Probiotics
88

Women

Garden of Life Raw Probiotics

Score: 88/100