Lactococcus raffinolactis strain FAM 23217

Lactococcus raffinolactis strain FAM 23217 is a Gram-positive, facultative anaerobic bacterium characterized by its cocci shape. This strain is notably found in a variety of fermented environments, including fermented cabbage, kimchi, fish, meat, milk, vegetables, and other fermented foods. The versatility in its habitat suggests a robust ability to thrive in diverse fermentation processes, which is essential for food preservation and flavor enhancement. With a single replicon, Lactococcus raffinolactis strain FAM 23217 reflects a streamlined genomic organization, potentially contributing to its adaptability in various ecological niches. The presence of flagella indicates motility, which may aid in colonization or movement within its environments, although the ecological implications of this feature in non-aquatic habitats are unclear. This strain is also associated with the host Gambeya albida, suggesting specific ecological interactions that could influence fermentation dynamics in its native habitats. The ability to ferment a wide range of substrates underscores its potential utility in food production and biotechnological applications, particularly in the fermentation of plant-based and animal-based products. Overall, Lactococcus raffinolactis strain FAM 23217 exemplifies the diversity of lactic acid bacteria in fermented ecosystems, highlighting its role in food preservation and flavor development, as well as its interactions with specific hosts and environments.