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

Department of Animal Products, National Institute of Animal Industry, Norindanchi, Tsukuba, Ibaraki 305, Japan

Author for correspondence: Masaru Nomura. Tel: +81 298 38 8688. Fax: +81 298 38 8688. e-mail: nomura{at}niai.affrc.go.jp

ABSTRACT

Lactococcus lactis strains were examined for their ability to produce -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.

Key Words: Lactococcus lactis • glutamate decarboxylase • -aminobutyric acid • lactic acid bacteria

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