Lactococcus

Lactococcus

Taxobox
color = lightgrey
name = "Lactococcus"


image_width = 250px
image_caption = "Lactococcus lactis"
regnum = Bacteria
divisio = Firmicutes
classis = Bacilli
ordo = Lactobacillales
familia = Streptococcaceae
genus = "Lactococcus"
genus_authority = Schleifer "et al." 1986
subdivision_ranks = Species
subdivision = "L. garvieae"
"L. lactis"
"L. piscium"
"L. plantarum"
"L. raffinolactis"

"Lactococcus" is a lactic acid bacterial genus of five major species formerly included as members of the genus "Streptococcus" "Group N" and related species. [cite journal | author = Schleifer KH, Kraus J, Dvorak C, Kilpper-Balz R, Collins MD, Fischer W | title = Transfer of "Streptococcus lactis" and related streptococci to the. genus "Lactococcus" gen. nov | journal = Syst. Appl. Microbiol.| year = 1985 | volume = 6 | pages = 183–195 | url = | issn = 0723-2020] Gram-positive, they are typically spherical or ovoid, 0.5–1.2 µm by 0.5–1.5 µm, and occur in pairs and short chains. They are non-spore forming and are not motile.cite book | author = Madigan M, Martinko J (editors). | title = Brock Biology of Microorganisms | edition = 11th ed. | publisher = Prentice Hall | year = 2005 | isbn = 0131443291 ] The type species for the genus is "L. lactis" which in addition have two subspecies "lactis" and "cremoris". "Lactococcus" differ from other lactic acid bacteria as they have pH, salt and temperature tolerances for growth.

"Lactococcus" is commonly used in the dairy industry in the manufacture of fermented dairy products like cheeses. They can be used in single strain starter cultures, or in mixed strain cultures with other lactic acid bacteria such as "Lactobacillus" and "Streptococcus".

References


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