| Species: | Lactococcus lactis (subsp. lactis) (Streptococcus lactis)
|
| Species code: | LACLA
|
| Type: | Eubacteria
|
| Taxonomy: | Bacteria; Firmicutes; Lactobacillales; Streptococcaceae; Lactococcus (TaxID: 1360)
[NEWT /
NCBI]
|
| Strain(s): | IL1403
|
| Genome: | circular, 2.36 Mb; no ECE
|
| Reference(s): |
MEDLINE=21235186
[NCBI, ExPASy, Israel, Japan]; PubMed=11337471;
Bolotin A., Wincker P., Mauger S., Jaillon O., Malarme K.,
Weissenbach J., Ehrlich S.D., Sorokin A.;
"The complete genome sequence of the lactic acid bacterium Lactococcus
lactis ssp. lactis IL1403.";
Genome Res. 11:731-753(2001).
|
| Genome official sequence WWW site(s): |
http://spock.jouy.inra.fr/
http://www.genoscope.cns.fr/externe/English/Projets/Projet_AI/AI.html
|
| Other WWW site(s): |
GIB (DDBJ)
TIGR CMR
EBI GeneQuiz
|
| Description: | Gram-positive, AT-rich, facultatively anaerobic nonmotile bacterium.
Different strains are used in milk industry mostly for production of
cheese starters. It is also found in new products like "fresh cheese",
to which it gives its characteristic taste, in kefir and even in some
asiatic vegetable products, as well as in fermented meats. It is also
one of the most popular laboratory microorganisms for studies of
lactic acid bacteria physiology.
|
| Properties: | Number of membranes : 1
Presence of a flagella : No
Number of inteins : 0
|
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