Lactococcus lactis

of L. lactis, that can specifically develop flavor, and improve quality and preservation of dairy products, such as cheese. L. lactis is a circular chromosome; its genome contains 2,365,589 base pairs. Eighty-six percent of the genome can be attributed to protein -coding genes, 1.4% is stable RNA, and non-coding regions 12.6%. These percentages are very similar to other bacteria genome. Biological functions have been assigned to 64% of the genome, 20.1% encode similar proteins found in other genomes, and 15% of the genome is unidentifiable. This 15% is hypothesized to contain the traits specific to L. lactis. Cell structure and metabolism L. lactis is a Gram-negative, spherical shaped bacterium. The microbe may group in pairs or in short chains, with a length of about 1.5 m. Lactococcus are immotile, nonsporelating, and are usually spherical or ovoid cells. Lactococcus lactis can function in both aerobic and anaerobic environments. The bacterium's primary source of energy is produced anaerobically, which results in the accumulation of lactic acid. The deprivation of oxygen leads the glycolysis process to breakdown carbohydrates into pyruvate, and ultimately into lactic acid. This process is only possible through the production of the lactate dehydrogenase enzyme and NAD. Lactate is transported to the median, which causes the efflux of protons, resulting in the approp riate membrane potential for energy production. Some strains of L. lactis are capable of growing under aerobic conditions. The oxygen and a heme source present new traits, such as increased growth index, resistance to oxidative and acid stress, and long -termed endurance at low temperatures. Along with the heme source, the presence of NADHoxidases has been linked to aerobic respiration, which has shown increased cell growth and production of proteins and vitamins. Due to L. lactis inadequate biosynthetic ability, it requires an external source of fermentable sugar, vitamins, potassium, magnesium, and amino acids to grow favorably. Ecology Lactococcus lactis is an opportunistic bacteria, in nature, it can be found on wild plants and consequently in the gastrointestinal tract of animals, such as cows, and are ultimately inoculated in milk. A study has been done showing the

Kingdom:Bacteria, Phylum: Firmicutes, Class: Bacilli, Order: Lactobacillales, Family: Streptococcaceae Genus: Lactococcus Species: L.Lactis

Lactococcus lactis is a non-pathogenic, Gram-positive bacteria, known for its essential role in dairy food production. It is closely related to the streptococcus genus and has two subspecies, L. lactis subsp. and L. cremoris subsp. They are used to make soft and hard cheese respectively. L. Lactis is a well-studied bacterium due to its contributi on to the dairy food and pharmaceutical industries. L. lactis is the starter culture for the production of fermented dairy products such as milk, cheese and yogurt. Lactococcus attains the ability to convert almost all of its sugar into lactic acid. Lactic acid produced by the microbe curdles the milk, which separates into curds and in tu rn is used to produce cheese. The most recent application of L. lactis is in the delivery of vaccines. Genome structure L. lactis' genome has been sequenced to investigate, what specifically, is its essential role in dairy fermentation. Unexpected features of the analyzed genome have been disclosed; including genes that enable the bacterium to perform aerobic respiration along with horizontal gene transfer by transformation. Decades of research has been attributed to the genome sequencing and comparative genomics of L. lactis, to unveil the characteristics

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Business Description Alaska Milk Corporation (AMC) is a Philippines-based company that offers a range of milk products. The Company has three principal lines of business: li uid canned milk (evaporated and sweetened condensed milk), powdered filled milk, ultra heat treated (U T)/ready-to-drink (RTD) milk (fresh, low -fat and chocolateflavored) and U T/ready-to-use all-purpose cream, which are all marketed under the ALASKA brand name. The Company sells its products primarily to supermarkets, as well as directly to wholesalers, convenience stores and regional distributors, which in turn sell the products to other small retailers and down -line accounts (market stalls and sari-sari stores). The Company's products are sold to more than 250,000 outlets in the Philippines through its direct sales force and regional distributors. During the year ended December 31, 2010, the Company launched Krem Top Coffee Creamer in the continuing effort to e pand its products.
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Appli tion to Biotechnology

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E e sive ese c s ee i e o e se e ci of La o o us la is ge o e due to its majo role i the productio of dairy products and preservation. Manufactures use the discovered properties of L. la is to increase food preservation, distinguish flavor and aroma. L. la is contains a bacteriocin, called nisin. It is a natural antimicrobial agent that fights against a wide range of Gram-positive bacteria, such as food-borne pathogens. Uses of nisin, such as controlling spoilage in lactic acid bacteria, have been present in alcohol production, wine, beer, and high acidic foods such as salad dressings.
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L. la is holds great value to the dairy product industry. The bacterium is found in mil and its main function is to produce lactic acid, which improves preservation needed for over nine million pounds of cheese produced each year. The bacterium can be a single strain starter culture or a mi ed strain culture with other lactic acid bacteria. It is a key starter culture in the production of varies types of cheese such as cheddar, colby, cottage cheese, cream cheese, as well as other dairy products like cultured butter, buttermilk, and sour cream. The cheese producing industry has contributed a great deal to the U.S. economy. In Wisconsin alone 2.5 billion lbs of cheese are produced annually and 90 of their milk is used to produce cheese. Wisconsin's cheese producing revenue has accumulated up to $18 billion a year. The cheese industry is of such great importance in Wisconsin, that it has nominated La o o us la is as it's state microbe.
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Alaska Crema All-Purpose Cream Alaska Crema All-Purpose Cream brings gourmet goodness at home. Alaska Crema enhances the taste of a variety of food preparations. It is ideal for soups, salads, pasta dishes, dips and dressings. It is a cooking and baking ingredient that certainly turns ordinary recipes into fabulous gourmet meals! La o o us las is is used to ferment Alaska Crema all purpose cream to increase
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Production application

food preservation and distinguish flavor and aroma.