Genetics of Lactococci

Philippe Gaudu, Yuji Yamamoto, Peter Ruhdal Jensen, Karin Hammer, Delphine Lechardeur, Alexandra Gruss*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Lactococcus lactis is the best characterized species among the lactococci, and among the most consumed food-fermenting bacteria worldwide. Thanks to their importance in industrialized food production, lactococci are among the lead bacteria understood for fundamental metabolic pathways that dictate growth and survival properties. Interestingly, lactococci belong to the Streptococcaceae family, which includes food, commensal and virulent species. As basic metabolic pathways (e.g., respiration, metal homeostasis, nucleotide metabolism) are now understood to underlie virulence, processes elucidated in lactococci could be important for understanding pathogen fitness and synergy between bacteria. This chapter highlights major findings in lactococci and related bacteria, and covers five themes: distinguishing features of lactococci, metabolic capacities including the less known respiration metabolism in Streptococcaceae, factors and pathways modulating stress response and fitness, interbacterial dialogue via metabolites, and novel applications in health and biotechnology.
Original languageEnglish
JournalMicrobiology Spectrum
Issue number4
Number of pages25
Publication statusPublished - 2019


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