Abstract
Lactococcus lactis is one of the most extensively used lactic acid bacteria for the manufacture of dairy products. Exploring the biodiversity of L. lactis is extremely promising both to acquire new knowledge and for food and health-driven applications. L. lactis is divided into four subspecies: lactis, cremoris, hordniae and tructae, but only subsp. lactis and subsp. cremoris are of industrial interest. Due to its various biotopes, Lactococcus subsp. lactis is considered the most diverse. The diversity of L. lactis subsp. lactis has been assessed at genetic, genomic and phenotypic levels. Multi-Locus Sequence Type (MLST) analysis of strains from different origins revealed that the subsp. lactis can be classified in two groups: “domesticated” strains with low genetic diversity, and “environmental” strains that are the main contributors of the genetic diversity of the subsp. lactis. As expected, the phenotype investigation of L. lactis strains reported here revealed highly diverse carbohydrate metabolism, especially in plant- and gut-derived carbohydrates, diacetyl production and stress survival. The integration of genotypic and phenotypic studies could improve the relevance of screening culture collections for the selection of strains dedicated to specific functions and applications.
Highlights
Lactic acid bacteria (LAB) contain a variety of industrially important genera including Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, and Streptococcus
These results suggest that milking machines are a major reservoir of L. lactis
The purpose of this review was to highlight the natural diversity of L. lactis
Summary
Lactic acid bacteria (LAB) contain a variety of industrially important genera including Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, and Streptococcus. L. lactis is the best known lactococcal species. It is one of the most frequently used microorganisms in the dairy industry and its use has the “generally recognized as safe” (GRAS) status. In addition to its role in the first acidification step, L. lactis contributes to the flavor of dairy products, notably due to its capacity to produce diacetyl and acetoin. L. lactis strains routinely used in food fermentation have been selected according to their technological properties Three levels of diversity are explored: genetic, genomic and functional characteristics Defining this diversity will enable rational selection of optimized candidates for dairy products and for non-food applications, including white biotechnology or health issues [4]
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