Lactococcus lactis subsp. lactis CNCM I-1631

Lactococcus lactis subsp. lactis CNCM I-1631 is a facultative anaerobic, Gram-positive bacterium characterized by its cocci shape and chain-like cell arrangement. This species is non-motile, lacking flagella, and exhibits a mesophilic temperature range, with an optimal growth temperature of 40°C. It contains a single replicon and a single membrane, which are typical features for this genus. Lactococcus lactis subsp. lactis CNCM I-1631 is free-living, indicating that it does not rely on a host for survival, and it is non-sporulating, which suggests a consistent presence in its environment without the formation of resistant spores. The accession number for this strain is AGHX00000000.1, which provides a reference for further research and data validation. The ecological significance of Lactococcus lactis subsp. lactis CNCM I-1631 lies in its adaptability to various habitats and its role in fermentation processes, typically associated with dairy products. The bacterium's ability to thrive in multiple environments and its optimal growth at higher temperatures may contribute to its utility in industrial applications, particularly in cheese production and other fermented foods. Its free-living nature allows it to interact with various microbial communities, potentially influencing fermentation dynamics and food safety.