Casalta Erick, Montel Marie-Christine
INRA, UR45 Recherches sur le Développement de l'Elevage, Campus Grossetti, F-20250 Corté, France.
Int J Food Microbiol. 2008 Sep 1;126(3):271-3. doi: 10.1016/j.ijfoodmicro.2007.08.013. Epub 2007 Aug 22.
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.
乳球菌属包括5个种。乳酸乳球菌乳酸亚种是乳制品中最常见的，但也已分离出加氏乳球菌。它们的生态环境是动物皮肤和植物。由于其生化特性，乳酸乳球菌菌株广泛用于乳制品发酵产品加工。即使加氏乳球菌可能与鱼类疾病有关，但由乳球菌引起的人类感染病例很少报道。因此，乳酸乳球菌可被认为是安全的，并且最常被视为一般公认安全。
