Safety assessment of dairy microorganisms: the Lactococcus genus.
- 2008-09-01
- International Journal of Food Microbiology 126(3)
- E. Casalta
- M. Montel
- PubMed: 17976847
- DOI: 10.1016/J.IJFOODMICRO.2007.08.013
Study Design
- Methods
- n/a
- Highly Cited
Abstract
The Lactococcus genus includes 5 species. Lactococcus lactis subsp. lactis is the most common in dairy product but L. garviae has been also isolated. Their biotope is animal skin and plants. Owing to its biochemical characteristics, strains of L. lactis are widely used in dairy fermented products processing. Cases of human infections due to lactococci are very seldom reported even if Lactococcus garviae can be involved in fish diseases. Then L. lactis can be considered as safe and it is most commonly considered as Generally Recognized as Safe.