Novel characteristic for distinguishing Lactococcus lactis subsp. lactis from subsp. cremoris.

Abstract

Lactococcus lactis strains were examined for their ability to produce gamma-aminobutyric acid (GABA). Results showed that strains of L. lactis subsp. lactis were able to produce this acid, whereas L. lactis subsp. cremoris were not. GABA production thus represents another effective characteristic for distinguishing L. lactis subsp. lactis from L. lactis subsp. cremoris.

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@article{Nomura1999NovelCF, title={Novel characteristic for distinguishing Lactococcus lactis subsp. lactis from subsp. cremoris.}, author={Masatoshi Nomura and Hiroshi Kimoto and Yuichi Someya and Isamu Suzuki}, journal={International journal of systematic bacteriology}, year={1999}, volume={49 Pt 1}, pages={163-6} }