Lactococcus lactis: Difference between revisions
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==Description and significance== | ==Description and significance== | ||
"Lactococcus Lactis" is a non pathogenic,[[Gram-positive]] bacteria known as one of the most important microbes in dairy food production. Lactococci lactis, which is closely related to the strptococcus genus, has two subspecies, Lactococcus lactis subsp. and Lactococcus cremoris subsp. They are used to make soft and hard cheese respectively. L.Lactis group in pairs or short chains with a length of about 1.2µm by 1.5µm. Lactococci are immotile, nonsporelating, and are usually spherical or ovoid cells. | |||
L. Lactis is the starter culture for the production of fermented dairy products such as milk, cheese, yogurt, etc. Lactococcus is a considered a opurtunistic pathogen because of its ability to produce lactic acid. Lactic acid produced by the the microbe curdles the milk which seperates into curds inturn are used to produce cheese and whey.In nature, L. lactis is found to be inactive on plant surfaces and on to multiply in the gastrointestinal tract after being swallowed by an animal. | |||
==Genome structure== | ==Genome structure== | ||
Revision as of 17:01, 20 April 2009
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Description and significance
"Lactococcus Lactis" is a non pathogenic,Gram-positive bacteria known as one of the most important microbes in dairy food production. Lactococci lactis, which is closely related to the strptococcus genus, has two subspecies, Lactococcus lactis subsp. and Lactococcus cremoris subsp. They are used to make soft and hard cheese respectively. L.Lactis group in pairs or short chains with a length of about 1.2µm by 1.5µm. Lactococci are immotile, nonsporelating, and are usually spherical or ovoid cells. L. Lactis is the starter culture for the production of fermented dairy products such as milk, cheese, yogurt, etc. Lactococcus is a considered a opurtunistic pathogen because of its ability to produce lactic acid. Lactic acid produced by the the microbe curdles the milk which seperates into curds inturn are used to produce cheese and whey.In nature, L. lactis is found to be inactive on plant surfaces and on to multiply in the gastrointestinal tract after being swallowed by an animal.
Genome structure
Cell structure and metabolism
"Lactococcus lactis" functions through both aerobic and anaerobic metabolic pathways. The primitive source of energy is produced anaerobicly, which results in the accumulation of lactic acid. the deprivation of oxygen leads the glycolysis process to breakdown carbohydratesinto pryvate which then convert into lactic acid. this process is only possible through the production of the lactate dehydrogenase enzyme and NAD. Lactate is transported to the median which causes the efflux of protons resulting in the appropriate membrane potential for energy production. The lactic acid produced is used for food production.Aerobic respiration is also used as a supplemental metabolic process. When oxygen and a heme source is present new traits are observed such as increased growth index, resistance to oxidative and acid stress, and long-termed endurance at low temperatures. Along with heme source, the presence of membrane bound NADH dehydrogenase oxidizes NADH and increases the cell growth and production of proteins and vitamins.
Ecology
Pathology
Lactococcus lactis is a non-pathogenic bacteria.