Lactococcus lactis (DSM 111870, SB 261)
Lactococcus lactis SB 261 is a bacterium that was isolated from kefir grains.
BacteriaName and taxonomic classification
| @ref 20215 |
Last LPSN update
2026-05-29 08:44:21 |
| Domain Bacteria |
| Phylum Bacillota |
| Class Bacilli |
| Order Lactobacillales |
| Family Streptococcaceae |
| Genus Lactococcus |
| Species Lactococcus lactis |
| Full scientific name Lactococcus lactis (Lister 1873) Schleifer et al. 1986 |
| Synonyms (4) |
Culture and growth conditions
Culture medium
| @ref | Name | Growth | Medium link | Composition | |
|---|---|---|---|---|---|
| 66992 | MRS MEDIUM (DSMZ Medium 11) | Medium recipe at MediaDive  | Name: MRS MEDIUM (DSMZ Medium 11) Composition: Glucose 20.0 g/l Casein peptone 10.0 g/l Meat extract 10.0 g/l Na-acetate 5.0 g/l Yeast extract 5.0 g/l (NH4)3 citrate 2.0 g/l K2HPO4 2.0 g/l Tween 80 1.0 g/l MgSO4 x 7 H2O 0.2 g/l MnSO4 x H2O 0.05 g/l Distilled water |
Culture temp
| @ref | Growth | Type | Temperature (°C) | |
|---|---|---|---|---|
| 66992 | positive | growth | 28 |
How to cite
If you want to cite this particular strain cite the following doi:
https://doi.org/10.13145/bacdive160088.20260601.11
When using BacDive for research please cite the following paper
BacDive in 2025: the core database for prokaryotic strain dataIsabel Schober, Julia Koblitz, Joaquim Sardà Carbasse, Christian Ebeling, Marvin Leon Schmidt, Adam Podstawka, Rohit Gupta, Vinodh Ilangovan, Javad Chamanara, Jörg Overmann, Lorenz Christian Reimer
Nucleic Acids Research; database issue 2025.
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