Lactococcus lactis subsp. lactis CV56 genome sequencing project. Lactococcus lactis subsp. lactis CV56

Bacterial Strain CV56 available from Dr. Jin Zhong([e-mail])at Institute of Microbiology, Chinese Academy of Sciences. Lactococcus lactis: This microbe is a member of the lactic acid bacteria and produces lactic acid from sugars. It is found in many environments including plant and animal habitats. Lactococcus lactis is used as a starter culture for the production of cheese products (such as cheddar) and in milk fermentations and, as such, is one of the most important microbes in the food industry. Many of the important functions for fermentation are encoded on the many conjugative plasmids these bacteria contain. The degradation of casein, acidification by lactic acid, and production of flavor compounds, processes that are caused by the bacteria, contribute to the final product.