What does Lactococcus lactis look like?

What does Lactococcus lactis look like?

Lactic Acid Bacteria | Lactococcus lactis In terms of cell morphology, lactococci have spherical or ovoid-shaped cells and occur singly or in chains (Figure 1). They are Gram-positive, catalase-negative, facultatively anaerobic, nonmotile, and non-spore-forming.

What color is Lactococcus lactis?

Bacteria Collection: Lactococcus lactis subsp. lactis Additional Information

Fermentation Tests Text: Glycerol : –
Oxidation Text: Gluconate oxidation : –
Temperature For Growth Text: at 37°C : Yes
Colony Appearance Text: smooth : Yes,shiny : Yes
Colony Color Text: grey : Yes

What is the common name for Lactococcus lactis?

Integrated Taxonomic Information System – Report

Streptococcus lactis diacetilactis (ex Matuszewski et al., 1936) Garvie and Farrow, 1982
Common Name(s):
Taxonomic Status:
Current Standing: valid
Data Quality Indicators:

What is the Colour of Lactobacillus?

The isolated single colonies in the MRS agar growth medium were hemispherically round with white or yellow color. By performing morphological and biochemical tests, the rod- or spherical-shaped gram-positive and catalase-negative single colonies that could belong to the Lactobacillus genus were isolated.

How do you identify lactobacilli?

Classical phenotypic tests for identification of lactobacilli are based on physiological characteristics, like motility, growth temperature, respiratory type and growth in sodium chloride, as well as on diverse biochemical characteristics, such as fermentation type, metabolism of carbohydrate substrates, production of …

What does Lactobacillus look like?

Lactobacilli [sing: lactobacillus] are a rod-shaped, Gram-positive, fermentative, facultative anaerobic or microaerophilic organotrophs. Normally, they form straight rods but under certain conditions spiral or coccobacillary forms have been observed. In most cases they form chains of varying length.

How do you identify Lactobacillus species?

Conclusion. Lactobacillus isolates and several other strains of bacteria co-isolated on MRS medium from gastrointestinal ecosystem and fermented food products could be identified using DNA fingerprints generated by restriction endonucleases.

Can you see Lactobacillus with a microscope?

Lactobacillus captured under the microscope at 100x magnification. The Lactobacillus rod-shaped bacteria is part of the bacteriology microscope prepared slide kit.

How do you see Lactobacillus?


  1. Take a very small drop of yogurt with the toothpick and smear it for 2 to 3 seconds on the slide.
  2. Place a small drop of methylene blue solution on a microscope slide (optional).
  3. Place a coverslip on top.
  4. View in the compound microscope at 4 x or 10 x initially, before moving to higher magnification.

How do you observe Lactobacillus bacteria?

The bacteria can be easily seen by preparing a smear or slide of diluted curd and then staining it with safranin or methyl blue. Lactobacillus bacteria can be seen as rod shaped cells.

What are the uses of Lactococcus lactis?

Lactococcus lactis. The lactic acid produced by the bacterium curdles the milk that then separates to form curds, which are used to produce cheese. Other uses that have been reported for this bacterium include the production of pickled vegetables, beer or wine, some breads, and other fermented foodstuffs, such as soymilk kefir, buttermilk,…

Where is Lactococcus lactis found in the wild?

Aside from its high use in industrial application, Lactococcus lactis can also be found in the wild on plants and within the digestive tract of cows.

What determines the fate of Lactococcus lactis in dairies?

“Milk contamination and resistance to processing conditions determine the fate of Lactococcus lactis bacteriophages in dairies”. Appl Environ Microbiol. 70 (12): 7365–71. doi: 10.1128/AEM.70.12.7365-7371.2004.

What are the two subspecies of Lactococcus lactis?

Lactococcus lactis has two subspecies with few phenotype and genotype differences, Lactococcus lactis subsp. lactis and subsp. cremoris, where subsp. lactis is preferred for making soft cheese while subsp. cremoris is for hard cheese (1).