The genus Lactococcus

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Handbook of Plant-Based Fermented Food and Beverage Technology (2012, methodology): “In the new molecular taxonomy in which organisms are clustered according to their genetic relatedness, the LAB clade is grouped with the firmicutes together with other low %G+C Gram-positive bacteria such as Clostridium, Bacillus, Staphylococcus, Listeria, etc. (Teuber and Geis 2006).”
Biodiversity of Lactic Acid Bacteria (2014, background): “Species from the genus Lactococcus have been isolated from plant material (Cai et al. 2011; Chen et al. 2012), but are most commonly associated with dairy products (Teuber 1995).”