Streptococcus lactis

Nita Ella Demelia (17177023)

State University of Padang

ABSTRACT
The type of streptococcus bacteria commonly used in food is Streptococcus lactis. These
bacteria play a role in the manufacture of butter, cheese and yoghurt. In the manufacture of
yoghurt, bacteria streptococcus in cooperation with lactobacillus bacteria. Bacteria lactobacillus
plays a role in the formation of yoghurt aroma, while the bacteria Streptococcus lactis plays a
role in the formation of yogurt flavor. Streptococcus lactis. In the manufacture of butter and
cheese, Streptococcus lactis bacteria are required to produce lactic acid. Streptococcus lactis is
one of the gram-positive, anaerobic bacteria, has no means of motion, does not produce spores,
thin cell walls, and is round, more clearly into the streptococcus group. These bacteria are 0.7-
1.1 x 2.0 - 4.0 μm and are important bacteria in the formation of lactic acid. fermented with
lactic acid as the main end metabolite. Therefore, then Streptococcus lactis sourced from
fermented milk / sour milk.

ABSTRACT
The type of streptococcus bacteria commonly used in food is Streptococcus lactis. These
bacteria play a role in the manufacture of butter, cheese and yoghurt. In the manufacture of
yogurt, bacteria streptococcus in cooperation with lactobacillus bacteria. Bacteria lactobacillus
plays a role in the formation of yogurt aroma, while the bacteria Streptococcus lactis plays a role
in the formation of yogurt flavor. Streptococcus lactis. In the manufacture of butter and cheese,
Streptococcus lactis bacteria are required to produce lactic acid. Streptococcus lactis is one of the
gram-positive bacteria, anaerobic, does not produce spores, thin cell walls, and is round, more
clearly into the streptococcus group. These bacteria are 0.7-1.1 x 2.0 - 4.0 μm and are important
bacteria in the formation of lactic acid. fermented with lactic acid as the main end metabolite.
Therefore, Streptococcus lactis is derived from fermented milk.
Keyword: Streptococcus lactis, ecology
 PRELIMINARY during the process of curing this texture

METHOD and taste is formed.

Streptococcus lactis in
DISCUSSION
food incur losses if its presence changes
A. Classification undesirable organoeleptic values,
Kingdom : Bacteria
Division : Fimicutes decreases weight or volume, decreases the
Class : Bacilli nutritional value, alters the shape and
Order : Lactobacillales composition of light and produces toxins,
Family : Streptococcaceae
or harmful toxins, therefore, since the raw
Genus : Streptococcus
Species : Streptococcus materials, during the process, during
lactis storage should always be attempted to
recognize microbes -nasty or disastrous
Streptococcus lactis is one of the
beneficial microorganisms, because it is microbial. The most common damage on
very useful in many areas of life, as in the foodstuffs is decay
field of food. Streptococcus lactis can be In the manufacture of
beneficial in the fermentation of foods
such as cheese and butter. It turns out that cheese serves to compact and stabilize the
the famous kind of processed food such as curd with protein clumping. Streptococcus
cheese and butter, fermentation process lactis inhibits the growth of undesirable
must be assisted by bacteria such as
organisms and pathogenic bacteria by
Streptococcus lactis.
lowering the pH, otherwise it plays a role
Streptococcus lactis
in the distinctive texture and aroma in
beneficial and detrimental role, which
some products.
benefits them Streptococcus lactis play
a role in making processed foods like
cheese, butter, and yoghurt. In the
manufacture of butter and cheese, bacteria
among others needed when to produce
lactic acid. In cheese making,
lactic acid produces a wad of milk shaped
like tofu, the lump is compacted
and given salt, the salt works for the
process of drying, incubation, flavor
enhancers, and preservatives. Cheese
dipedangkan for matured for 4 weeks.
 Hart, KJ, Martin, PG, Foley, PA, Kenny,
DA, & Boland, TM (2009). Effect of
picture 1.Morfologi Streptococcus lactis sward dry matter digestibility on methane
The role of Streptococcus lactic production, ruminal fermentation, and
microbial populations of zero-grazed beef
Bacteria Streptococcus lactis outlines cattle. Journal of Animal Science, 87 (10),
food not could undigested and 3342-3350.
synthesize vitamins such as
vitamin C and B12 Khalili, H., & Huhtanen, P. (1991).
• Type Streptococcal bacteria are Sucrose supplements in cattle given grass
usually used in food is silage-based diet. 2. Digestion of cell wall
Streptococcus lactis. Bacteria this carbohydrates. Animal Feed Science and
play a role in manufacture butter, Technology, 33 (3-4), 263-273.
cheese and yoghurt. On
manufacture of yoghurt bacteria S Orpin, CG, Mathiesen, SD, Greenwood,
treptococcus cooperate with YVONNE, and Blix, A. S. (1985).
bacteria L actobacillus Seasonal changes in the ruminal
• Bacteria L actobacillus play a role microflora of the high-arctic Svalbard
in yoghurt aroma formation, reindeer (Rangifer tarandus
whereas bacteria Streptococcus platyrhynchus). Applied and
lactis play a role in yogurt flavor Environmental Microbiology, 50 (1), 144-
formation. 151.

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