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Int J Food Microbiol. 2008 Sep 1;126(3):271-3. Epub 2007 Aug 22.

Safety assessment of dairy microorganisms: the Lactococcus genus.

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  • 1INRA, UR45 Recherches sur le Développement de l'Elevage, Campus Grossetti, F-20250 Corté, France. eca@corte.inra.fr

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.

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