Lactococcus lactis subsp. cremoris SK11

Taxonomy
Names	Lactococcus lactis subsp. cremoris SK11
Accession numbers	NC_008503, NC_008504, NC_008505, NC_008506, NC_008507, NC_008527
Background	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 Asian 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. (HAMAP: LACLA)
Kingdom:	Bacteria
Phylum:	Firmicutes
Class:	Bacilli
Order:	Lactobacillales
Family:	Streptococcaceae
Genus:	Lactococcus
Species:	lactis
Strain	SK11
Complete	Yes
Sequencing centre	(23-JUN-2006) US DOE Joint Genome Institute, 2800 Mitchell Drive B100, Walnut Creek, CA 94598-1698, USA (24-OCT-2006) National Center for Biotechnology Information, NIH, Bethesda, MD 20894, USA
Sequencing quality	Level 6: Finished
Sequencing depth	NA
Sequencing method	NA
Isolation site	Cheese starter culture
Isolation country	NA
Number of replicons	6
Gram staining properties	Positive
Shape	Cocci
Mobility	No
Flagellar presence	No
Number of membranes	1
Oxygen requirements	Facultative
Optimal temperature	40.0
Temperature range	Mesophilic
Habitat	Multiple
Biotic relationship	Free living
Host name	NA
Cell arrangement	NA
Sporulation	Nonsporulating
Metabolism	NA
Energy source	NA
Diseases	NA
Pathogenicity	No

NCBI Genomes