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Amasi, commonly referred to as sour milk in South Africa, holds a special place in my childhood memories. The phrase "Amasi and Amnandi" resonates with me, as it was my favorite treat back then.
Source: https://en.wikipedia.org/wiki/Amasi
Lactococcus lactis is a Gram-positive, non-motile, non-spore-forming bacterium that primarily produces lactic acid from lactose fermentation. It thrives in mesophilic conditions and serves as a key starter culture in the production of various fermented dairy products. Some strains exhibit probiotic potential, contributing to gut health and immune function when consumed.
Microbiological risks/hazards associated with Lactococcus lactis:
While Lactococcus lactis is generally regarded as safe (GRAS) and is widely used in food fermentation, certain strains may pose microbiological risks under specific conditions. Here are two articles that discuss potential hazards and safety considerations:
For sour milk, also known as cultured milk or fermented milk, the primary bacterium involved in the fermentation process is typically Lactococcus lactis, along with other lactic acid bacteria such as Lactobacillus spp. Here's the information you requested:
