Lactococcus is a genus of bacteria that is commonly found in dairy products. These bacteria are known for their role in the fermentation process, which helps in the production of cheese and yogurt. They are lactic acid bacteria, meaning they convert sugars into lactic acid, contributing to the tangy flavor and preservation of these foods. Lactococcus species are also important in the food industry for their probiotic properties. They can promote gut health and enhance the nutritional value of fermented foods. Additionally, they are used in various biotechnological applications, including the production of enzymes and other beneficial compounds.