乳酸乳球菌
乳球菌
生物
微生物
微生物学
生物区
细菌
食品科学
生物技术
乳酸
生态学
遗传学
栖息地
作者
Erick Casalta,Marie‐Christine Montel
标识
DOI:10.1016/j.ijfoodmicro.2007.08.013
摘要
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.
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