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Amasi which are fermented by Lactococcus lactis are one of the most delicious foods in the world. Never miss the opportunity to find out about how amasi are made, the Characteristics of fermenting bacteria, and if it is pathogenic or not.
L. lactis is a gram-positive coccus, which is generally considered to be a pathogen with low virulence. Widely used for the production of fermented products, this Gram-positive coccus is considered nonpathogenic for humans. However, in some rare cases involving both immunocompetent and immunocompromised patients, it can cause serious infections such as endocarditis, peritonitis, and intra-abdominal infections.
Amasi is a traditional fermented dairy product from Southern Africa that is typically made at home from unpasteurized milk. It is a common food in Southern Africa and gets its flavor, texture, consistency, and scent from certain bacteria. Additionally, these microbes are in charge of amasi's nutritional value and potential health advantages. Fermenting bacteria for amasi are Lactococcus lactis and Streptococcus spp.
Lactococcus lactis are known as homofermenters meaning they produce a single product and lactic acid is the major or only product of glucose fermentation. It is a member of the mesophilic group of bacteria forming one of the main constituents in both industrial and artisanal starter cultures. The main functions of lactococci in dairy fermentations are the lactic acid metabolism of lactose and the taste component conversion of milk proteins.
Amasi milk is made by preparing raw milk, removing impurities, and adding skim milk powder and gelatine to enhance nutritional properties. Skim milk powder prevents syneresis, while gelatine ensures smoothness. Pasteurized milk is pasteurized and cooled to prevent thickening. LAB starter culture is added to create a start-up inoculum level, responsible for flavor, lactic acid, and aroma compounds. The product is incubated for 16-24 hours.
Lactococcus lactis is a safe microorganism for the regulation of the intestinal micro-ecological balance of animals and for improving the immune performance of the host. L. lactis is known to play a commercially important role in milk fermentation, and vaccine production, but pathogenic L. lactis has been isolated from many clinical cases in recent years, such as the brain of silver carp with Lactococcosis, the liver and spleen of diseased waterfowl and milk samples.
Lactococcus lactis (L. lactis), a gram-positive, catalase-negative, and non-motile spherical cocci, which can be found in pairs or short chains. They can grow at 10 °C but not at 45 °C, and ferment glucose by the hexose diphosphate pathway producing l(+)-lactic acid. Three lactococcal genomes have been completely sequenced to date and range in size from 2.37 to 2.53 Mbp, with a G+C content of ∼35 mol%.
(https://www.sciencedirect.com/topics/immunology-and-microbiology/lactococcus-lactis)
