Lactococcus lactis
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 Lactococcus lactis
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| Lactococcus lactis (Lister 1873) Schleifer et al. 1986 |
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L. l. cremoris |
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. They appear bright orange on nutrient agar.
[edit] Cheese production
L. lactis subsp. lactis is used in the early stages for the production of the following cheeses: Brie, Camembert, cheddar, Colby, Gruyère, Parmesan and Roquefort.[2]
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.[2] Several epidemiologic studies showed that the phages mainly responsible for these losses are from the species 936, c2 and P335.[3]
[edit] References
- ^ Madigan M; Martinko J (editors). (2005). Brock Biology of Microorganisms, 11th ed., Prentice Hall. ISBN 0-13-144329-1.
- ^ a b Coffey A, Ross RP (2002). "Bacteriophage-resistance systems in dairy starter strains: molecular analysis to application". Antonie Van Leeuwenhoek 82 (1-4): 303-21. 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". Appl Environ Microbiol 70 (12): 7365-71. PMID 15574937.
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