Species code:	LACLA
Taxonomy:	Bacteria; Firmicutes; Lactobacillales; Streptococcaceae; Lactococcus (TaxID: 1360) [NEWT/ NCBI]
Description:	Gram-positive, AT-rich, facultatively anaerobic nonmotile bacterium. Different strains are used in milk industry mostly for production of cheese starters. It is also found in new products like "fresh cheese", to which it gives its characteristic taste, in kefir and even in some Asian vegetable products, as well as in fermented meats. It is also one of the most popular laboratory microorganisms for studies of lactic acid bacteria physiology.
Properties:	Presence of flagella: No Interaction: No Number of membranes: 1 Number of inteins:0
Statistics:	Number of LACLA entries in the UniProt Knowledgebase: 2223 (521 in UniProtKB/Swiss-Prot + 1702 in UniProtKB/TrEMBL)

Genome structure:	Chromosome EMBL accession number AE005176 (circular; 2,365,589 bp) (download entry) (download Genome Reviews).
Reference(s):	[1] MEDLINE=21235186; PubMed=11337471; [ NCBI , EBI , Israel , Japan ] Bolotin A., Wincker P., Mauger S., Jaillon O., Malarme K., Weissenbach J., Ehrlich S.D., Sorokin A. ; "The complete genome sequence of the lactic acid bacterium Lactococcus lactis ssp. lactis IL1403."; Genome Res. 11:731-753(2001).
Web links:	Official genome site(s): http://www.genoscope.cns.fr/spip/Lactobacillus-bulgaricus-whole.html http://spock.jouy.inra.fr/ Other web sites: CBS: http://www.cbs.dtu.dk/services/GenomeAtlas/show-genus.php?kingdom=Bacteria&GLgenus=Lactococcus&GLspecies=lactis&GLstrain=IL1403 Entrez Genome Project: http://www.ncbi.nlm.nih.gov/sites/entrez?Db=genomeprj&Cmd=DetailsSearch&Term=txid272623%5Borgn%5D GIB (DDBJ): http://gib.genes.nig.ac.jp/single/index.php?spid=Llac_IL1403 PEDANT: http://pedant.gsf.de:3345/pedant3htmlview/pedant3view?Method=start_method&Db=p3_p72_Lac_lacti TIGR CMR: http://cmr.tigr.org/tigr-scripts/CMR/GenomePage.cgi?database=ntll01  EBI Proteome Analysis page

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