LACTOCOCCUS
LACTIS
WISCONSIN’S STATE
MICROBE
Wisconsin’s largest industry is
1. agriculture
2. tourism
3. manufacturing
4. biotechnology
Agriculture is Wisconsin's largest industry at an
estimated $51.5 billion.
What proportion of agriculture in Wisconsin is driven
by the dairy industry?
1. 80%
2. 40%
3. 20%
4. 10%
5. 5%
40%…… Dairying is the largest segment,
representing $20.6 billion in Wisconsin's economy larger than both manufacturing and tourism.
Which of these Wisconsin industries employ the use of
microbes?
1. Agriculture
2. Biotechnology
3. Brewing
4. Cheese making
5. Tourism
All these Wisconsin industries involve the use of
microbes.
Agriculture
Biotechnology
Brewing
Cheese making
Tourism
Agriculture
Farmers depend on microbes for soil fertility.
Agriculture
Farmers use microbes
including Lactococcus
for silage fermentation.
Wisconsin leads the
Nation in corn silage
production.
Biotechnology
Biotechnology is the use of microbes and other types of cells to produce useful substances in medicine,
food science, agriculture and other human activities. Lactococcus is used in several aspects of
biotechnology, e.g. the production of cheese starter cultures, food preservation, production of lantobiotics
and development of vaccines.
Brewing
Brewing, like breadmaking, uses a yeast, Saccharomyces cerevisiae, for the conversion
of sugars to alcohol and/or carbon dioxide. Ethanol production from corn also empolys
this microbe.
Cheesemaking accounts for $18.5 billion per year
in Wisconsin’s economy.
Tourism
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A Traveler's Guide to
America's Dairyland
“Wisconsin--land of clean air, lush
rolling hills and sparkling limestonefiltered water--is known for its worldclass cheeses. As you travel through
the state and sample the best our
craftsmen and women have to offer,
you'll get a true taste of the rich
traditions that for well over 160 years
have shaped Wisconsin's ethnic and
culinary landscape.”
Tourists attracted by a microbial activity - cheesemaking
Microbes in the manufacture of dairy products
Which microbes are utilized in the manufacture
cheese, butter, sour cream, yogurt and other
fermented dairy products?
1. Streptococcus
2. Lactobacillus
3. Lactococcus
4. Propionibacter
5. Penicillium
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All are utilized, depending on the desired outcome!
Streptococcus - Italian cheese
Lactobacillus - Swiss cheese, yogurt
Lactococcus - Cheddar, Colby, sour cream, cottage
cheese, cultured butter
Propionibacter - Swiss cheese
Penicillium - Roquefort, Blue, Camembert
Microbes involved in manufacture of fermented dairy products
All cheese images
courtesy of
Wisconsin Cheese
Mart
Know Your State Symbols
What is the Wisconsin state animal?
What is the Wisconsin state beverage?
What is the Wisconsin state microbe?
What is the Wisconsin state microbe?
Lactococcus lactis
LACTOCOCCUS
LACTIS
WISCONSIN’S STATE
MICROBE
Dairy Facts And Figures
Lactococcus lactis ssp lactis
Image copyright Profood International, Inc.
Dairy facts and figures
There are 12,872 licensed dairy herds in Wisconsin.
There are 1,260,000 dairy cows in the State.
Annual milk production per cow in Wisconsin is 18,240 lbs.
Total milk production in Wisconsin is 24.5 billion pounds per year.
Total cheese production in Wisconsin in 2008 was 2.5 billion lbs. (25.9 percent of the U.S Total).
25.6% of cheese produced in Wisconsin is the Cheddar variety.
626,558,000 lbs. of Cheddar cheese were manufactured in Wisconsin in 2007.
145,295,000 lbs. of Colby and Jack cheeses were produced in Wisconsin in 2007.
There are 124 cheese plants in Wisconsin.
Per capita cheese consumption in the U.S (2007) was 32.7 lbs.
52.5 percent of all milk in the U.S is made into cheese or butter.
Over 90 percent of Wisconsin-produced milk is made into cheese or butter.
One pound of butter requires 21.2 lbs. whole milk.
One pound of whole milk cheese requires 10.0 lbs. of milk.
One pound of cottage cheese requires 6.25 lbs. skim milk.
Over 90 percent of Wisconsin cheese is sold outside of the State.
Dairy agriculture and cheese production create more than 80,000 jobs in the State and pump 21.5 billion
dollars into the economy.
WISCONSIN'S RANK IN THE NATION'S DAIRY INDUSTRY: 2006
Wisconsin Production
(000 pounds)
Product
Rank Among States
Milk Production
Butter Production
Percent of U.S.
Production
2
2
23,398,000
378,838
12.9
26.2
1
2
1
644,407
176,470
2,467,664
20.6
22.4
25.9
1
2
14,900
1,245,000
19.0
13.6
CHEESE
Cheddar
Other American
1
TOTAL ALL CHEESE (excluding cottage cheese)
Number of Dairy Farms
Number of Dairy Cows
DAIRY PLANTS
Manufacturing cheese
Manufacturing butter
1
Includes Colby, Jack, and Monterey cheese.
Source: WDATCP/WASS, Wisconsin Agricultural Statistics;
USDA/NASS, Dairy Products Annual Summary.
1
2
114
11
28.0
15.1
All cheese images courtesy of Wisconsin Cheese Mart
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“Never underestimate the power of the microbe” - L. Pasteur
Other Applications and uses for Lactococcus
Nisin
Starter Cultures
Vaccine Delivery
Genomic applications
Nisin
Nisin is antibiotic-like substance produced by Lactococcus
lactis. Nisin has antimicobial activity against a wide variety of
Gram-positive bacteria, including food-borne pathogens such
as Listeria, Staphylococcus and Clostridium.
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Nisin molecule and Lactococcus lactis image copyright Profood International, Inc. http://www.profoodinternational.com/nisin-profood.html
Starter Cultures
Starter cultures have crucial roles to play during all phases of
the cheese making and maturation process.
http://www.eatwisconsincheese.com
Starter cultures, consisting of bacterial cultures,
including Lactococcus lactis, are added to start the
cheesemaking process. As the culture grows in the
milk, it converts lactose to lactic acid. This ensures the
correct pH for coagulation and influences the final
moisture content, texture and flavor of the product.
Lactococcus and Vaccine Delivery
Lactococcus can be genetically engineered to produce
proteins from pathogenic species on their cell surfaces.
This includes human pathogens such as Streptococcus
pyogenes, Streptococcus pneumoniae, Haemophilus
influenzae, Mycobacterium tuberculosis, Bordetella pertussis
and Neisseria meningitidis, among others.
Buccato, S., et al. 2006. Use of Lactococcus lactis Expressing Pili from Group B
Streptococcus as a Broad-Coverage Vaccine against Streptococcal Disease.
The Journal of Infectious Diseases 2006. 194:331-340.
Hanniffy, S.B., et al. 2007. Mucosal Delivery of a Pneumococcal Vaccine Using
Lactococcus lactis Affords Protection against Respiratory Infection. The
Journal of Infectious Diseases 2007. 195:185-93.
Lactococcus and Vaccine Delivery
Lee, M.H., et al. 2001. Expression of Helicobacter pylori urease subunit B gene in Lactococcus
lactis MG1363 and its use as a vaccine delivery system against H. pylori
infection in mice. Vaccine 2001. 19:3927-3931.
Ribeiro, L.A., et al. 2002. Production and Targeting of the Brucella abortus Antigen L7/L12 in
Lactococcus lactis: a First Step towards Food-Grade Live Vaccines against
Brucellosis. Applied and Environmental Microbiology 2002. 68:910-916.
Xin, K.Q., et al. 2003 Immunogenicity and protective efficacy of orally administered recombinant
Lactococcus lactis expressing surface-bound HIV Env. Blood 2003. 10:223-228.
Robinson, K., et al. 2004. Mucosal and cellular immune responses elicited by recombinant
strains of Lactococcus lactis expressing tetanus toxin fragment C. Infection and
Immunity 2004. 72: 2753-2756.
Bermudez-Humaran, L.G., et al. 2005. A Novel Mucosal Vaccine Based on Live Lactococci
Expressing E7 Antigen and IL-12 Induces Systemic and Mucosal Immune Responses and
Protects Mice against Human Papilloma Virus Type 16-Induced Tumors. The
Journal of immunology 2005. 175:7297-7302.
Ramasamay, R. et al. 2006. Immunogenicity of a malaria parasite
by Lactococcus lactis in oral immunisations. Vaccine 2006. 24:3900-3908.
antigen displayed
The Lactococcus Genome
Understanding and manipulating the Lactococcus lactis
genome will allow improvement of flavor, texture, and
preservation of 10 million tons of cheese produced annually,
and facilitate current and future work that aims to exploit
Lactococcus lactis for a variety of medical and health
maintenance applications.
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Links
Steps in Making Cheese
http://www.eatwisconsincheese.com/wisconsin/how_cheese_is_made.aspx
History of Wisconsin Cheese
http://www.eatwisconsincheese.com/wisconsin/history_of_wisconsin_cheese.aspx
http://nationalhistoriccheesemakingcenter.org/Cheese-Making-Gallery.aspx
Request a "Traveler's Guide to America's Dairyland"
http://www.eatwisconsincheese.com/wisconsin/travelers_guide.aspx
Request a copy of the “Wisconsin Cheese Variety Guide”
http://www.eatwisconsincheese.com/cheese/requestguide.aspx
Wisconsin Dairy Statistics
http://www.wisdairy.com/otherdairyproductinfo/dairystatistics.aspx
Buy Cheese
Wisconsin Cheese Mart
http://www.wisconsincheesemart.com
Cheese Videos
http://www.wisconsincheesemart.com/cheese-videos-c-94_130.html