Streptococcus lactis

Strep·to·coc·cus lac·tis

a bacterial species found commonly as a contaminant in milk and dairy products; a common cause of souring and coagulation of milk; some strains produce nisin, a powerful antibiotic that inhibits growth of many other gram-positive organisms.
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Lactococcus lactis (former Streptococcus lactis) is a spherical-shaped mesophilic, microaerophilic fermenting bacterium.
Dvorak, "Transfer of Streptococcus Lactis and related Streptococci to the genus Lactococcus gen," Systematic and Applied Microbiology, vol.
Characterization of plasmid deoxyribonucleic acid in Streptococcus lactis subsp.
TABLA I CONSOLIDADO DE LOS RESULTADOS DE MASTITIS SUBCLINICA EN LOS ANIMALES DE ESTUDIO Predio # Total de Total de Porcentaje de animales animales animales en ordeno positivos positivos (%) 1 9 4 44,4 2 3 1 33,3 3 15 4 26,6 4 5 2 40 5 19 9 47,3 6 18 2 11,1 7 7 2 28,5 8 28 10 35,7 9 14 6 42,8 10 12 6 50 11 9 2 22,2 12 3 2 66,6 13 5 4 80 14 12 10 83,3 15 3 1 33,3 16 68 6 8,2 17 30 14 46,6 18 30 14 46,6 19 37 21 54,0 20 43 36 81,3 21 20 3 15 Total 390 157 40,25 TABLA II PORCENTAJE DE AISLAMIENTOS SEGUN GENERO Y ESPECIE BACTERIANA Bacterias aisladas # De % De Aislamientos Aislamientos Streptococcus bovis 3 1,96 Steprococcus uberis 6 3,92 Streptoccoccus agalactiae 2 1,30 Streptococcus lactis 9 5,88 Streptococcus pyogenes 3 1,96 Enterococcus spp.
lactis were initially designated as Streptococcus lactis and Streptococcus cremoris but were later reclassified as L.
Conversely, the lowest contamination was noticed with Staphylococcus saprophyticus subsp bovis (2%), Streptococcus saprophyticus III (2%), Streptococcus dysgalactiae subsp equimitus (2%), Streptococcus cremoris (2%), Streptococcus group O (2%), Streptococcus saprophyticus I (2%), Streptococcus faecalis var malodortus (2%) and Micrococus luteus II (2%) followed by Streptococcus milleri (4%), Streptococcus faecium (4%), Staphylococcus epidermidis (4%), Staphylococcus capitis subsp capitis (4%), Kluyera ascorbata (4%), Lactobacillus bulgaricus (6%), Streptococcus lactis (6%) and
McKay, "Recombinant plasmid associated with cell aggregation and high-frequency conjugation of Streptococcus lactis ML3," Journal of Bacteriology, vol.
A.L-lactic acid production from starch by coimmobilized mixed culture system of Aspergillus awamori and Streptococcus lactis. Biotechnoogy Bioeng.
Chemical preservatives such as sorbates and propionates work well at inhibiting mold growth (providing that moisture and temperature are held in check), just as natural preservatives such as Nisin (derived from Streptococcus lactis) are effective at inhibiting gram positive bacteria such as Listeria and Clostridium.
The resulting mass is compressed, salted, and finally put into molds, yielding in a product that--sometimes after cooking--becomes mature cheese by the action of several microorganisms, normally bacteria and yeast (Streptococcus lactis, Leuconostoc mesenteroides, Geotrichum candium, etc.), but at times even fungi.

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