Bacteria Genomes - LACTOCOCCUS LACTIS

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)