Lactococcus facts for kids
Quick facts for kids Lactococcus |
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| Lactococcus lactis | |
Scientific classification  |
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| Domain: | Bacteria |
| Phylum: | Firmicutes |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Streptococcaceae |
| Genus: | Lactococcus Schleifer et al. 1986 |
| Species | |
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L. chungangensis |
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Lactococcus are tiny living things, a type of bacteria that are super important in making many of the dairy foods we love, like cheese. They used to be grouped with another type of bacteria called Streptococcus.
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About Lactococcus
These bacteria are known as "homofermenters." This means when they eat glucose (a type of sugar), they mostly make just one main product: lactic acid. This process is called fermentation. Even though they usually make only lactic acid, scientists can change how they work. They do this by changing things like the water's acidity (pH), how much sugar is around, or what nutrients they have.
Lactococcus bacteria are gram-positive. This is how they look under a special stain. They don't have an enzyme called catalase, and they can't move on their own. They are shaped like tiny balls (called cocci) and can be found alone, in pairs, or in chains. Some types can even grow in cold places, like below 7 degrees Celsius (about 45 degrees Fahrenheit).
Different Types of Lactococcus
There are currently twelve types, or species, of Lactococcus that scientists know about. Some of these include:
- Lactococcus chungangensis
- Lactococcus garvieae
- Lactococcus hircilactis
- Lactococcus lactis
- Lactococcus laudensis
- Lactococcus piscium
- Lactococcus plantarum
- Lactococcus raffinolactis
The Lactococcus lactis species has several subgroups, like L. lactis subsp. cremoris and L. lactis subsp. lactis. These subgroups are especially important in making dairy products.
How Lactococcus are Used
These tiny organisms are very common in the dairy industry. They help make fermented dairy products like different kinds of cheese. They can be used alone or mixed with other lactic acid bacteria, such as Lactobacillus and Streptococcus.
The main job of these bacteria in dairy production is to quickly make milk more acidic. This drop in pH stops bad bacteria from growing. This keeps the food safe and helps it last longer. The bacteria also play a big part in how the final product tastes. They give cheese and other fermented foods their unique flavors.
Lactococci are also used in the biotechnology industry. They are easy to grow in large amounts using things like whey. Since they are safe to eat, they are used to make special proteins. These proteins can then be used in the food industry for various purposes.
Lactococcus and Health
While most Lactococcus species live harmlessly on humans and animals, one type, Lactococcus garvieae, can cause problems. It mainly affects fish, leading to chronic illnesses in them. However, it usually does not cause serious health issues in humans or other larger animals.
See also
In Spanish: Lactococcus para niños
