Lactococcus lactis subsp. lactis Il1403

Names Lactococcus lactis subsp. lactis Il1403
Accession numbers NC_002662
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)
Strain Il1403
Complete Yes
Sequencing centre (09-JAN-2001) INRA, Genetique Microbienne, Domaine de Vilvert, Jouy en Josas 78352, France
(19-SEP-2001) 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 1
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