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Novel characteristic for distinguishing Lactococcus lactis subsp. lactis from subsp. cremoris
1Department of Animal Products, National Institute of Animal Industry, Ibaraki, Japan. nomura@niai.affrc.go.jp
International Journal of Systematic Bacteriology
|February 24, 1999
Summary
Lactococcus lactis subsp. lactis strains can produce gamma-aminobutyric acid (GABA), while L. lactis subsp. cremoris strains cannot. This GABA production capability is a key differentiator between these two subspecies.
Area of Science:
- Microbiology
- Biochemistry
Background:
- Lactococcus lactis is a significant lactic acid bacterium.
- Distinguishing between L. lactis subspecies is important for various applications.
Purpose of the Study:
- To investigate the gamma-aminobutyric acid (GABA) production capabilities of different Lactococcus lactis strains.
- To evaluate GABA production as a distinguishing characteristic between L. lactis subspecies.
Main Methods:
- Screening of Lactococcus lactis strains for GABA production.
- Biochemical analysis to confirm GABA synthesis.
Main Results:
- Lactococcus lactis subsp. lactis strains demonstrated the ability to produce GABA.
- Lactococcus lactis subsp. cremoris strains did not produce GABA.
Conclusions:
- GABA production is a reliable trait for differentiating L. lactis subsp. lactis from L. lactis subsp. cremoris.
- This finding aids in the accurate classification and utilization of L. lactis subspecies.