Lactococcus lactis
| Lactococcus lactis | ||||||||||||||
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| Scientific classification | ||||||||||||||
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| Lactococcus lactis |
Description and significance
"Lactococcus Lactis" is a non pathogenic,Gram-positive bacteria known as one of the most important microbes in dairy food production. Lactococci lactis, which is closely related to the strptococcus genus, has two subspecies,L. lactis subsp. and Lactococcus cremoris subsp. They are used to make soft and hard cheese respectively. L.Lactis group in pairs or short chains with a length of about 1.2µm by 1.5µm. Lactococci are immotile, nonsporelating, and are usually spherical or ovoid cells. L. Lactis is the starter culture for the production of fermented dairy products such as milk, cheese, yogurt, etc.Lactococcus is considered a opurtunistic pathogen, because of its ability to convert almost all it's sugar into lactic acid. Lactic acid produced by the the microbe curdles the milk which seperates into curds inturn are used to produce cheese and whey.In nature, L. lactis is found to be inactive on plant surfaces and on to multiply in the gastrointestinal tract after being swallowed by an animal.
Genome structure
L. lactis' genome has been sequenced to investigate, what specificly, is its essential role in dairy fermentation. Unexpected features of the analyzed data have been disclosed as genes that suggest the bacterium can