Lactococcus

Lactococcus, from Latin 'lac', meaning "milk", and <a href="/facts/Ancient_Greek/LIK7NlUh">Ancient Greek</a> κόκκος (kókkos), meaning "sphere", is a <a href="/facts/Genus/m8EFjSms">genus</a> of <a href="/facts/Lactic_acid_bacteria/qkNbMqGj">lactic acid bacteria</a> that were formerly included in the genus Streptococcus Group N1. They are known as homofermenters meaning that they produce a single product, <a href="/facts/Lactic_acid/BsVRFx7s">lactic acid</a> in this case, as the major or only product of <a href="/facts/Glucose/oUSkoLCD">glucose</a> <a href="/facts/Fermentation_(biochemistry)/rxaDr28b">fermentation</a>. Their homofermentative character can be altered by adjusting environmental conditions such as <a href="/facts/PH/RnSv8D7y">pH</a>, glucose concentration, and nutrient limitation. They are <a href="/facts/Gram-positive/H6WYQ17e">gram-positive</a>, <a href="/facts/Catalase/CcJ9r5KG">catalase</a>-negative, non-<a href="/facts/Motility/Df5BECHL">motile</a> <a href="/facts/Cocci/51QVlEDC">cocci</a> that are found singly, in pairs, or in chains. The genus contains strains known to grow at or below 7˚C.
Twelve species of Lactococcus are currently recognized. They are:

<ul><li>Lactococcus allomyrinae</li>
<li>Lactococcus carnosus</li>
<li>Lactococcus chungangensis</li>
<li>Lactococcus cremoris
<ul><li>L. cremoris subsp. cremoris</li>
<li>L. cremoris subsp. tructae</li></ul></li>
<li>Lactococcus formosensis
<ul><li>L. formosensis subsp. bovis</li>
<li>L. formosensis subsp. formosensis</li></ul></li>
<li><a href="/facts/Lactococcus_fujiensis/XlIE6w82">Lactococcus fujiensis</a></li>
<li><a href="/facts/Lactococcus_garvieae/4U3nQV3z">Lactococcus garvieae</a>
<ul><li>L. garvieae subsp. garvieae</li>
<li>L. garvieae subsp. bovis</li></ul></li>
<li><a href="/facts/Lactococcus_hircilactis/jbx1SWVV">Lactococcus hircilactis</a></li>
<li>Lactococcus hodotermopsidis</li>
<li>Lactococcus insecticola</li>
<li>Lactococcus kimchii</li>
<li><a href="/facts/Lactococcus_lactis/hz0EFq5F">Lactococcus lactis</a>
<ul><li>L. lactis subsp. hordniae</li>
<li>L. lactis subsp. lactis</li></ul></li>
<li><a href="/facts/Lactococcus_laudensis/zxE7j8CC">Lactococcus laudensis</a></li>
<li><a href="/facts/Lactococcus_nasutitermitis/rLBGbLh4">Lactococcus nasutitermitis</a></li>
<li>Lactococcus paracarnosus</li>
<li>Lactococcus petauri</li>
<li><a href="/facts/Lactococcus_piscium/I9LrM3Ar">Lactococcus piscium</a></li>
<li>Lactococcus plantarum</li>
<li>Lactococcus protaetiae</li>
<li>Lactococcus raffinolactis</li>
<li>Lactococcus reticulitermitis</li>
<li>Lactococcus taiwanensis</li>
<li>Lactococcus termiticola</li></ul>
These organisms are commonly used in the <a href="/facts/Dairy_industry/dFp04CXD">dairy industry</a> in the manufacture of fermented dairy products such as cheeses. They can be used in single-strain starter cultures, or in mixed-strain cultures with other lactic acid bacteria such as <a href="/facts/Lactobacillus/pwoacAbe">Lactobacillus</a> and <a href="/facts/Streptococcus/Fx8lJ0nz">Streptococcus</a>. Special interest is placed on the study of L. lactis subsp. lactis and L. lactis subsp. cremoris, as they are the strains used as starter cultures in industrial dairy fermentations. Their main purpose in dairy production is the rapid acidification of milk; this causes a drop in the pH of the fermented product, which prevents the growth of spoilage bacteria. The bacteria also play a role in the flavor of the final product.
Lactococci are currently being used in the <a href="/facts/Biotechnology/8eFnI6FB">biotechnology</a> industry. They are easily grown at industrial scale on whey-based media. As food-grade bacteria, they are used in the production of foreign <a href="/facts/Proteins/Jxmagu3E">proteins</a> that are applied to the food industry.

Lactococcus open-in-new

Lactococcus