Query: NC_013656:2317224 Lactococcus lactis subsp. lactis KF147, complete genome 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.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: This strain can suppress the diseases caused by Rhizoctonia solani and Pythium ultimum which affect cotton plants. The production of a number of antibiotics (pyrrolnitrin, pyoluteorin, and 2,4-diacetylphloroglucinol) as well as the production of siderophores (which may affect the ability of competing organisms to obtain environmental iron) by this strain can inhibit phytopathogen growth such as the above-mentioned fungi. The genome of this organism contains a number of genes, estimated at 5.7 % of the chromosome, that encode proteins that are involved in secondary metabolism. A large number of repeat elements (REP) are also found in the genome in greater numbers than in related Pseudomonas spp.