Bacteria Genomes - LACTOCOCCUS LACTIS
Lactococcus lactis
is important to the dairy industry for
cheese, yoghurt and buttermilk production
Lactococcus lactis, formerly named "streptococcus" are
Gram-positive cocci that can, depending on growth conditions, appear ovoid and are typically 0.5 - 1.5 µm in size. They do not form spores and they are not motile.
Lactococcus species grow in pairs or in short chains and unlike many members of the
Streptococcus genus, these organisms do not grow in long chains. They have a fermentative metabolism.
Lactococcus
lactis is one of the most important micro-organisms
involved in the dairy industry. It is a non-pathogenic
bacterium that is critical for manufacturing
dairy products like buttermilk, yogurt and cheese.
When
L. lactis ssp. lactis is added to milk,
the bacterium uses enzymes to produce energy molecules,
called ATP, from lactose (milk sugar). The byproduct
of ATP energy production is lactic acid. The lactic
acid produced by the bacterium curdles the milk that
then separates to form curds, which are used to produce
cheese and whey.
Lactococcus lactis, is also used to prepare
pickled vegetables, beer, wine, some breads and sausages
and other fermented foods. Researchers anticipate
that understanding the physiology and genetic make-up
of this bacterium will prove invaluable for food manufacturers
as well as the pharmaceutical industry, which is exploring
the capacity of
L. lactis to serve as a vehicle
for delivering drugs.
References:
http://www.genoscope.cns.fr
http://www.ebi.ac.uk/integr8/QuickSearch.do?action=doOrgSearch&organismName=Lactococcus+lactis
Genome Res. 11 (5):731-53 (2001)
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