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Here I will be Unveiling the Tangy Tale: Amasi - Cultured Elegance Crafted by Lactococcus Wizards. I chose Amasi because they give us a glimpse into South Africa's heritage and are also known as "African yoghurt". I grew up savoring Amasi and I still take delight in them because of gut-friendly benefits, this cultured dairy treat is utterly irresistible, making it the cream of the crop in traditional African cuisine.
Amasi is a traditional African fermented milk product that resembles yogurt. It is made by fermenting milk with specific bacteria, typically Lactococcus lactis, resulting in a tangy, creamy product with a texture similar to yogurt.
https://www.yogurtathome.com/single-post/2020/10/26/fermented-milk-products-from-all-over-the-world-amasi-south-africa
Lactococcus lactis is a Gram-positive bacterium commonly used in the fermentation of dairy products like amasi. It is known for its ability to produce lactic acid from lactose through the process of fermentation, contributing to the sour taste and texture of fermented milk products. L. lactis is also recognized for its safety in food production, its role as a probiotic, and its applications in biotechnology, including the production of cheese and other dairy products
Why did the Lactococcus lactis get promoted?
Because it had a "cream of the crop" performance.
They are Gram-positive, catalase-negative, facultatively anaerobic, nonmotile, and non-spore-forming bacteria. They grow at 10 °C but not at 45 °C, ferment glucose to lactic acid, and have genomes of about 2.37 to 2.53 Mbp with a G+C content of around 35%.
Why did the lactococcus bacteria choose to ferment milk into Amasi?
Because they wanted to curdle up some laughter and create a dairy good time!
The food technology used to prepare Amasi involves fermentation, specifically using Lactococcus lactis. After removing impurities from the milk, it's pasteurized and inoculated with_ Lactococcus lactis_ cultures, then left to ferment at an optimal temperature for a certain period. https://en.wikipedia.org/wiki/Amasi
What makes this bacterium Special is it is a traditional fermented milk product that is common in rural communities in developing countries as it is an inexpensive and easy way to conserve milk.
For humans, the most important use of_ Lactococcus lactis _is in boosting the immune system.
-https://munin.uit.no/bitstream/handle/10037/5613/article.pdf?sequence=1&isAllowed=y
-https://balanceone.com/blogs/news/lactococcus-lactis
Lactococcus lactis are uncommon pathogens that have been infrequently associated with infections in humans. There have been occasional reports of L. lactis causing endocarditis, with some cases attributed to L. lactis subsp. lactis. Infections due to opportunistic P. pentosaceus are also seldom reported. Overall, they support gut health and digestion.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6320055/
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