Safety assessment of dairy microorganisms:: The Lactococcus genus

被引：86

作者：

Casalta, Erick ^{[1
]}

Montel, Marie-Christine ^{[2
]}

机构：

[1] INRA, UR Rech Dev Elevage 45, F-20250 Corte, France

[2] INRA, UMT Rech Fromageres 545, F-15000 Aurillac, France

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2008年 / 126卷 / 03期

关键词：

Lactococcus; taxonomy; dairy use; human safety;

D O I：

10.1016/j.ijfoodmicro.2007.08.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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. (C) 2008 Published by Elsevier B.V.

引用

收藏

页码：271 / 273

页数：3

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