Lactococcus 537269 222858350 2008-07-01T13:30:02Z DOI bot 6652755 Citation maintenance. Formatted: title. You can [[WP:DOI|use this bot]] yourself! Please [[User:DOI_bot/bugs|report any bugs]]. {{Taxobox | color = lightgrey | name = ''Lactococcus'' | image = | image_width = 250px | image_caption = ''Lactococcus lactis'' | regnum = [[Bacterium|Bacteria]] | divisio = [[Firmicutes]] | classis = [[Bacilli]] | ordo = [[Lactobacillales]] | familia = [[Streptococcaceae]] | genus = '''''Lactococcus''''' | genus_authority = Schleifer ''et al.'' 1986 | subdivision_ranks = Species | subdivision = ''[[Lactococcus garvieae|L. garvieae]]''<br> ''[[Lactococcus lactis|L. lactis]]''<br> ''[[Lactococcus piscium|L. piscium]]''<br> ''[[Lactococcus plantarum|L. plantarum]]''<br> ''[[Lactococcus raffinolactis|L. raffinolactis]]'' }} '''''Lactococcus''''' is a [[lactic acid bacteria]]l [[genus]] of five major species formerly included as members of the genus ''[[Streptococcus]]'' ''Group N'' and related species.<ref>{{cite journal | author = Schleifer KH, Kraus J, Dvorak C, Kilpper-Balz R, Collins MD, Fischer W | title = Transfer of ''Streptococcus lactis'' and related streptococci to the. genus ''Lactococcus'' gen. nov | journal = Syst. Appl. Microbiol.| year = 1985 | volume = 6 | pages = 183&ndash;195 | url = | issn = 0723-2020}}</ref> [[Gram-positive]], they are typically spherical or ovoid, 0.5&ndash;1.2 [[µm]] by 0.5&ndash;1.5 µm, and occur in pairs and short chains. They are non-[[endospore|spore]] forming and are not [[motile]].<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 = 0131443291 }}</ref> The type species for the genus is ''[[L. lactis]]'' which in addition have two subspecies ''lactis'' and ''cremoris''. ''Lactococcus'' differ from other [[lactic acid bacteria]] as they have [[pH]], [[salt]] and temperature tolerances for growth. ''Lactococcus'' is commonly used in the [[dairy]] industry in the manufacture of fermented [[dairy product]]s like cheeses. They can be used in single strain [[starter culture]]s, or in mixed strain cultures with other lactic acid bacteria such as ''[[Lactobacillus]]'' and ''[[Streptococcus]]''. ==References== <!-- --------------------------------------------------------------- See http://en.wikipedia.org/wiki/Wikipedia:Footnotes for a discussion of different citation methods and how to generate footnotes using the <ref> & </ref> tags and the {{Reflist}} template -------------------------------------------------------------------- --> {{Reflist}} [[Category:Lactobacillales]] [[category:Cheese]] {{bacteria-stub}} [[ca:Lactococ]] [[de:Lactococcus]] [[es:Lactococcus]] [[fr:Lactococcus]] [[lt:Laktokokai]] [[pt:Lactococcus]]