ラクトコッカス、乳酸球菌、クトコッカス属、ラクトコックス属、Lactococcus属

関: lactococcal、lactococci

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/11/04 20:17:01」(JST)

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Lactococcus is a genus of lactic acid bacteria that were formerly included in the genus Streptococcus Group N1.^[1] They are known as homofermentors meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation. Their homofermentative character can be altered by adjusting cultural conditions such as pH, glucose concentration, and nutrient limitation. They are gram-positive, catalase-negative, non-motile cocci that are found singly, in pairs, or in chains. The genus contains strains known to grow at or below 7˚C.^[2]

Nine species of Lactococcus are currently recognized along with four subspecies.^[3] They are:

L. chungangensis
L. formosensis
L. fujiensis
L. garvieae
L. lactis
- L. lactis subsp. cremoris
- L. lactis subsp. hordniae
- L. lactis subsp. lactis
- L. lactis subsp. tructae
L. piscium
L. plantarum
L. raffinolactis
L. taiwanensis

These organisms are commonly used in the dairy industry in the manufacture of fermented dairy products such as cheeses. They can be used in single-strain starter cultures, or in mixed-strain cultures with other lactic acid bacteria such as Lactobacillus and Streptococcus. Special interest is placed on the study of L. lactis subsp. lactis and L. lactis subsp. cremoris, as they are the strains used as starter cultures in industrial dairy fermentations.^[4] Their main purpose in dairy production is the rapid acidification of milk; this causes a drop in the pH of the fermented product, which prevents the growth of spoilage bacteria. The bacteria also play a role in the flavor of the final product.^[5] Lactococci are currently being used in the biotechnology industry. They are easily grown at industrial scale on whey-based media. As food-grade bacteria, they are used in the production of foreign proteins that are applied to the food industry.

References

^ Schleifer KH, Kraus J, Dvorak C, Kilpper-Balz R, Collins MD, Fischer W (1985). "Transfer of Streptococcus lactis and related streptococci to the genus Lactococcus gen. nov". Syst. Appl. Microbiol. 6: 183–195. doi:10.1016/s0723-2020(85)80052-7. ISSN 0723-2020.
^ , James M. Modern Food Microbiology, 4th ed. Van Nostrand Reinhold, 1992
^ LPSN entry for Lactococcus
^ de Vos, W.M. Simons, GFM. Genetics and Biotechnology of Lactic Acid Bacteria. eds. Gasson, M.J. de Vos, W.M. Gene Cloning and Expression Systems in Lactococci. Blackie Academic & Professional, 1994. pg. 52 – 53.
^ Kok, Jan. Genetics and Molecular Biology of Streptococci, Lactococci, and Enterococci.. eds Dunny, Gary M. Cleary, P. Patrick. McKay, Larry L. Special Purpose Vectors for Lactococci. American Society for Microbiology, 1991. pg. 97

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English Journal

First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese.

Le Boucher C, Courant F, Jeanson S, Chereau S, Maillard MB, Royer AL, Thierry A, Dervilly-Pinel G, Le Bizec B, Lortal S.SourceINRA, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France; Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France; LUNAM Université, Oniris, Laboratoire d'Étude des Résidus et Contaminants dans les Aliments (LABERCA), F-44307 Nantes, France.
Food chemistry.Food Chem.2013 Nov 15;141(2):1032-40. doi: 10.1016/j.foodchem.2013.03.094. Epub 2013 Apr 12.
Metabolic fingerprinting is an untargeted approach which has not yet been undertaken to investigate cheese. This study is a proof of concept, concerning the ability of mass spectrometry (MS) metabolic fingerprinting to investigate modifications induced by bacterial metabolism in cheese over time. An
PMID 23790883

Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing.

Delgado S, Rachid CT, Fernández E, Rychlik T, Alegría A, Peixoto RS, Mayo B.SourceDepartamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain.
Food microbiology.Food Microbiol.2013 Oct;36(1):103-11. doi: 10.1016/j.fm.2013.04.015. Epub 2013 May 6.
Thermophilic lactic acid bacteria (LAB) species, such as Streptococcus thermophilus, Lactobacillus delbrueckii and Lactobacillus helveticus, enjoy worldwide economic importance as dairy starters. To assess the diversity of thermophilic bacteria in milk, milk samples were enriched in thermophilic org
PMID 23764225

Heterologous expression of Lactobacillus casei RecO improved the multiple-stress tolerance and lactic acid production in Lactococcus lactis NZ9000 during salt stress.

Wu C, Zhang J, Du G, Chen J.SourceKey Laboratory for Leather Chemistry and Engineering, Ministry of Education, College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Bioresource technology.Bioresour Technol.2013 Sep;143:238-41. doi: 10.1016/j.biortech.2013.05.050. Epub 2013 May 21.
The aim of this study was to investigate the effect of nisin-inducible RecO expression on the stress tolerance of Lactococcus lactis NZ9000. RecO protein from Lactobacillus casei Zhang was introduced into Lactococcus lactis NZ9000 by using a nisin-inducible expression system. The recombinant strain
PMID 23796607

Japanese Journal

2004~2009年にブリ類から分離されたα溶血性レンサ球菌症原因菌Lactococcus garvieaeの薬剤感受性

古下学,福田翼,福田穣 [他]
水産増殖 = Aquaculture science 63(1), 59-64, 2015-03
NAID 40020401922

細菌の固体界面への初期付着現象における細胞外ポリマーと線状器官の役割

吉原章仙,楢原久哉,笹野勝裕 [他],豊田峻介,徳本勇人,小西康裕,野村俊之
粉体工学会誌 52(3), 132-138, 2015
… Nonmotile Lactococcus lactis and motile Escherichia coli were used as model microbes. … The adhesion of nonmotile Lactococcus lactis onto the silica particles was promoted in the presence of EPS. …
NAID 130005062051

クレモリス菌FC株の抗インフルエンザ作用 (特集腸を健康にして美長寿を目指す)

後藤弥生
Food style 21 18(12), 63-66, 2014-12
NAID 40020282508

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リンク元	「ラクトコッカス」「乳酸球菌」「ラクトコッカス属」「ラクトコックス属」「lactococcal」
拡張検索	「Lactococcus属」「Lactococcus lactis」

「ラクトコッカス」

Lactococcus
	Lactococcus lactis
Scientific classification
Kingdom:	Bacteria
Division:	Firmicutes
Class:	Bacilli
Order:	Lactobacillales
Family:	Streptococcaceae
Genus:	Lactococcus; Schleifer et al. 1986
Species
	L. chungangensis; L. formosensis; L. fujiensis; L. garvieae; L. lactis; L. piscium; L. plantarum; L. raffinolactis; L. taiwanensis

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ラ: Lactococcus、lactococci、lactococcal
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ラ: Lactococcus
関: ラクトコッカス、ラクトコッカス属、ラクトコックス属、Lactococcus属

「ラクトコッカス属」

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ラ: Lactococcus
関: ラクトコッカス、乳酸球菌、ラクトコックス属、Lactococcus属

「ラクトコックス属」

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ラ: Lactococcus
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「lactococcal」

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ラクトコッカスの

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「Lactococcus属」

　　[★]

ラ: Lactococcus
関: ラクトコッカス、ラクトコッカス属、乳酸球菌、ラクトコックス属

「Lactococcus lactis」

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ラクトコッカス・ラクティス、ラクチス乳酸菌、ラクチス菌

関: L. lactis

[1] Schleifer KH, Kraus J, Dvorak C, Kilpper-Balz R, Collins MD, Fischer W (1985). "Transfer of Streptococcus lactis and related streptococci to the genus Lactococcus gen. nov". Syst. Appl. Microbiol. 6: 183–195. doi:10.1016/s0723-2020(85)80052-7. ISSN 0723-2020.

[2] , James M. Modern Food Microbiology, 4th ed. Van Nostrand Reinhold, 1992

[3] LPSN entry for Lactococcus

[4] Vos, W.M. Simons, GFM. Genetics and Biotechnology of Lactic Acid Bacteria. eds. Gasson, M.J. de Vos, W.M. Gene Cloning and Expression Systems in Lactococci. Blackie Academic & Professional, 1994. pg. 52 – 53.

[5] Kok, Jan. Genetics and Molecular Biology of Streptococci, Lactococci, and Enterococci.. eds Dunny, Gary M. Cleary, P. Patrick. McKay, Larry L. Special Purpose Vectors for Lactococci. American Society for Microbiology, 1991. pg. 97

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Lactococcus