Pre_GI: OUP Neighbours

Query: NC_013656:1071667 Lactococcus lactis subsp. lactis KF147, complete genome

D: 19.1695

Host Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: Isolated from mung bean sprouts. 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. 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.

Number of Neighbours: 3902

Islands with an asterisk (*) contain ribosomal proteins or RNA related elements and may indicate a False Positive Prediction!