lactococci

ラクトコッカス

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lactococcal、Lactococcus

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/05/17 01:14:17」(JST)

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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. fujiensis L. garvieae L. lactis L. piscium L. plantarum L. raffinolactis

Lactococcus is a genus of lactic acid bacteria that were formerly included in the genus Streptococcus Group N1. 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.

Seven species of Lactococcus are currently recognized along with four subspecies. They are:

• L. lactis
  • L. lactis subsp. lactis
  • L. lactis subsp. cremoris
  • L. lactis subsp. hordniae
  • L. lactis subsp. tructae
• L. garvieae
• L. plantarum
• L. raffinolactis
• L. piscium
• L. chungangensis
• L. fujiensis

These organisms are commonly used in the dairy industry in the manufacture of fermented dairy products like 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. 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. Lactococci are currently being used in the biotechnology industry. They are easily grown at industrial scale on cheap whey-based media. As food-grade bacteria, they are used in the production of foreign proteins that are applied to the food industry.

References

UpToDate Contents

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• 1. 腸球菌の微生物学 microbiology of enterococci

English Journal

• Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct.

• Gómez-Torres N1, Avila M1, Gaya P1, Garde S2.
• Food microbiology.Food Microbiol.2014 Sep;42:82-8. doi: 10.1016/j.fm.2014.02.018. Epub 2014 Feb 28.
• In this study, reuterin-producing Lactobacillus reuteri INIA P572 was added to cheese as an adjunct culture together with 50 or 100 mM glycerol (required for reuterin production), with the aim of controlling Clostridium tyrobutyricum CECT 4011 growth and preventing the late blowing defect (LBD) of
• PMID 24929721

• Virulence, antibiotic resistance and biogenic amines of bacteriocinogenic lactococci and enterococci isolated from goat milk.

• Perin LM1, Miranda RO1, Todorov SD2, Franco BD2, Nero LA3.
• International journal of food microbiology.Int J Food Microbiol.2014 Aug 18;185:121-6. doi: 10.1016/j.ijfoodmicro.2014.06.001. Epub 2014 Jun 12.
• The present study aimed to investigate the virulence, antibiotic resistance and biogenic amine production in bacteriocinogenic lactococci and enterococci isolated from goat milk in order to evaluate their safety. Twenty-nine bacteriocinogenic lactic acid bacteria (LAB: 11 Lactococcus spp., and 18 En
• PMID 24960293

• Causal Relationship between Microbial Ecology Dynamics and Proteolysis during Manufacture and Ripening of Protected Designation of Origin (PDO) Cheese Canestrato Pugliese.

• De Pasquale I1, Calasso M1, Mancini L1, Ercolini D2, La Storia A2, De Angelis M1, Di Cagno R3, Gobbetti M1.
• Applied and environmental microbiology.Appl Environ Microbiol.2014 Jul 15;80(14):4085-94. doi: 10.1128/AEM.00757-14. Epub 2014 Apr 25.
• Pyrosequencing of the 16S rRNA gene, community-level physiological profiles determined by the use of Biolog EcoPlates, and proteolysis analyses were used to characterize Canestrato Pugliese Protected Designation of Origin (PDO) cheese. The number of presumptive mesophilic lactococci in raw ewes' mil
• PMID 24771032

Japanese Journal

• Lactococcus lactis Anchoring Avian Infectious Bronchitis Virus Multi-Epitope Peptode EpiC Induced Specific Immune Responses in Chickens

• CAO Hai-Peng,WANG Hong-Ning,YANG Xin [他],ZHANG An-Jun,LI Xin,DING Meng-Die,LIU Si-Tong,ZHANG Shi-Kun,YANG Fan
• Bioscience, biotechnology, and biochemistry 77(7), 1499-1504, 2013-07-23
• … These results indicate that needle-free recombinant lactococci anchoring the IBV antigen makes a promising vaccine candidate against the spread of IB. …
• NAID 10031190459

• Data resources and mining tools for reconstructing gene regulatory networks in Lactococcus lactis

• de Jong Anne,Kok Jan,P. Kuipers Oscar
• 日本乳酸菌学会誌 22(1), 3-14, 2011
• … For lactococci lactis several data sets on gene expression and regulation are available in databases or literature. … Furthermore, the number of (in-) complete sequenced lactococci genomes is increasing, while the majority of the strains will only be studied in silico. …
• NAID 130004688223

• Denaturing Gradient Gel Electrophoresis Analysis of Lactic Acid Bacteria and Yeasts in Traditional Mongolian Fermented Milk

• MIYAMOTO Mari,SETO Yasuyuki,NAKAJIMA Hadjime,BURENJARGAL Sedkhuu,GOMBOJAV Altangerel,DEMBEREL Shirchin,MIYAMOTO Taku
• Food science and technology research 16(4), 319-326, 2010-07-01
• … To effectively detect lactobacilli, lactococci/streptococci/enterococci, and leuconostocs for complete analysis of the complex LAB population in airag, we developed two new primer sets and examined these primer sets in three different combinations using denaturing gradient gel electrophoresis (DGGE). …
• NAID 10027496991

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