Lactococcus lactis
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{{Taxobox
| color = lightgrey
| name = Lactococcus lactis
| image = Lactococcus lactis.jpg
| image_width = 200px
| image_caption = Lactococcus lactis
| regnum = Bacteria
| divisio = Firmicutes
| classis = Bacilli
| ordo = Lactobacillales
| familia = Streptococcaceae
| genus = Lactococcus
| species = L. lactis
| binomial = Lactococcus lactis
| binomial_authority = (Lister 1873)
Schleifer et al. 1986
| subdivision_ranks = Subspecies
| subdivision =
L. l. cremoris
L. l. hordniae
L. l. lactis
L. l. lactis bv. diacetylactis
}}
Lactococcus lactis is a species of non-sporulating, non-motile, Gram-positive bacteria used extensively in the production of buttermilk and cheese.<ref name=Brock>Template:Cite book</ref> L. lactis are cocci that group in pairs and short chains, typically 0.5 - 1.5 µm in length. When fermenting milk, L. lactis produce large quantities of lactic acid. They appear bright orange on nutrient agar.
Cheese production
L. lactis subsp. lactis is used in the early stages for the production of the following cheeses: Brie, Camembert, cheddar, Colby, Gruyère, Parmesan and Roquefort.<ref name=Coffey_2002>Template:Cite journal</ref>
The use of L. lactis in dairy factories is not without issues. Bacteriophages specific to L. lactis cause significant economic losses each year by preventing the bacteria from fully metabolizing the milk substrate.<ref name=Coffey_2002 /> Several epidemiologic studies showed that the phages mainly responsible for these losses are from the species 936, c2 and P335.<ref name=Madera_2004>Template:Cite journal</ref>
References
<references />Template:Bacteria-stub
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