Lactococcus lactis: Difference between revisions
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'''''Lactococcus lactis''''' is a species of [[Endospore|non-sporulating]], [[Motility|non-motile]], [[Gram-positive]] [[bacterium|bacteria]] used extensively in the production of [[buttermilk]] and [[cheese]].<ref name=Brock>{{cite book | author = Madigan M, Martinko J (editors). | title = Brock Biology of Microorganisms | edition = 11th ed. | publisher = Prentice Hall | year = 2005 | isbn = 0-13-144329-1 }}</ref> ''L. lactis'' are cocci that group in pairs and short chains, typically 0.5 - 1.5 [[micrometre|µm]] in length. When fermenting milk, ''L. lactis'' produce large quantities of [[lactic acid]]. Cultured in the laboratory, ''L. lactis'' colonies appear bright orange on nutrient [[agar]]. | |||
==Cheese production== | ==Cheese production== | ||
Revision as of 17:39, 8 August 2013
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| Lactococcus lactis (Lister 1873) Schleifer et al. 1986 | ||||||||||||||
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L. l. cremoris |
Overview
Lactococcus lactis is a species of non-sporulating, non-motile, Gram-positive bacteria used extensively in the production of buttermilk and cheese.[1] L. lactis are cocci that group in pairs and short chains, typically 0.5 - 1.5 µm in length. When fermenting milk, L. lactis produce large quantities of lactic acid. Cultured in the laboratory, L. lactis colonies appear bright orange on nutrient agar.
Cheese production
L. lactis subsp. lactis (formerly Streptococcus lactis[2]) is used in the early stages for the production of many cheeses including Brie, Camembert cheese, cheddar, Colby, Gruyère, Parmesan, and Roquefort.[3]
The use of L. lactis in dairy factories is not without issues. Bacteriophages specific to L. lactis cause significant economic losses each year by preventing the bacteria from fully metabolizing the milk substrate.[3] Several epidemiologic studies showed that the phages mainly responsible for these losses are from the species 936, c2 and P335.[4]
References
- ↑ Madigan M, Martinko J (editors). (2005). Brock Biology of Microorganisms (11th ed. ed.). Prentice Hall. ISBN 0-13-144329-1.
- ↑ Chopin MC, Chopin A, Rouault A, Galleron N (1989). "Insertion and amplification of foreign genes in the Lactococcus lactis subsp. lactis chromosome" (PDF). Appl. Environ. Microbiol. 55 (7): 1769–74. PMID 2504115.
- ↑ 3.0 3.1 Coffey A, Ross RP (2002). "Bacteriophage-resistance systems in dairy starter strains: molecular analysis to application". Antonie Van Leeuwenhoek. 82 (1–4): 303–21. doi:10.1023/A:1020639717181. PMID 12369198.
- ↑ Madera C, Monjardin C, Suarez JE (2004). "Milk contamination and resistance to processing conditions determine the fate of Lactococcus lactis bacteriophages in dairies" (PDF). Appl Environ Microbiol. 70 (12): 7365–71. PMID 15574937.
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