In turn, a strain of Lactococcus cremoris limited the formation of diacetyl and acetoin, which have a buttery flavor but lead to an off flavor when in excess. Additionally, when L. cremoris was ...

Lactococcus lactis cremoris, previously known as Streptococcus lactis, is rarely reported as a cause of human infections. It is widely used in the production of fermented products in the dairy ...