The Microbial World Home Page

Bacteriology at UW- Madison

The Microbial World

University of Wisconsin - Madison

This site is maintained by Kenneth Todar Department of Bacteriology University of Wisconsin-Madison

Support Lactococcus lactis as the Wisconsin State Microbe

We propose that Wisconsin adopt a microbe as a new state symbol in the company of state animals, the state bird, state flower, state fish and state insect.

The state microbe will be a living symbol of an organism that reflects the culture and heritage of Wisconsin’s peoples and yet contributes mightily to the state’s economy. Such a microbe is the bacterium, Lactococcus lactis.

Bacteria are essential for life on earth, yet due to their small size, they are often underappreciated. While a few bacteria can cause disease, the vast majority are harmless or beneficial to us. Bacteria have immense importance to both basic and applied science. Having a state microbe/bacterium would educate people about the value of microbes to Wisconsin’s industries and economy, and bring focus to Wisconsin’s preeminence in microbiology research and education.

The proposed bacterium, Lactococcus lactis, is intimately involved in production of the foods that make Wisconsin famous: cheese and other fermented dairy products.

Lactococcus lactis is the primary lactic acid bacterium responsible for the production of Cheddar cheese and Colby cheese, a Wisconsin original. It is also used in production of many other dairy products, including Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, Cheddar, Colby, Monterey Jack, cultured butter, Muenster, Gorgonzola, Stilton, Manchego, cottage cheese, kefir, buttermilk, and sour cream.

Lactococcus species are commonly found on grass and other plant material and in raw milk. They are needed in cheese production for fermentation of milk sugar (lactose) to lactic acid, formation of flavor and aroma compounds, and development of ripened cheese texture. Lactococcus lactis is also the predominant organism in starter cultures that are used nationwide for production of a wide variety of fermented dairy products.

Wisconsin is the leading producer of cheese in the U.S., and Lactococcus lactis is one of the most important starter cultures in the cheese industry.The state produces 2.5 billion lbs of cheese annually, contributing a hefty $18 billion to the state’s economy. Additionally, Wisconsin is the leading manufacturer of L. lactis starter cultures in the U.S., and these manufacturers are a significant component of the vibrant Wisconsin dairy ingredient industry.

Lactococcus lactis is arguably the most important organism of any type in the State’s economy. While we have lost our status as the #1 dairy state, thanks to L. lactis we have maintained our position as #1 cheese-producing state. It is L. lactis that adds tremendous value to our dairy products, doubling or tripling the value of raw milk. It is likely that no other state’s economy relies so heavily on such a microbe, so it is fitting that Wisconsin is the first state in the U.S. to name a State Microbe. In this era in which the awareness and appreciation of microorganisms is growing and when L. lactis is fueling the increased consumer demand for cheese, it is appropriate to recognize this bacterium’s position and value in the State of Wisconsin by naming it the State Microbe.

Learn about Lactococcus lactis, the cheese bacterium nominated as Wisconsin's state microbe

Readings for Microbiology 100 at the University of Wisconsin - Madison

Microbes in Nature: Opalescent Pool in Yellowstone National Park

For UW Students: Microbiology 100 (The Microbial World) is a 3-credit Microbiology course for non science majors. It has no prerequsites other than high school science and is open to freshmen. As an elective, the course counts towards the University Biological Science (Natural Science) Requirement.

The materials on this website are derived from original lectures, notes, and readings used in my Microbiology 100 course taught by the Department of Bacteriology at University of Wisconsin. The readings cover a fair range of general topics, but they tend to emphasize general microbiology and microbial relationships with humans in health and disease.

This site is intended to be useful to college students and teachers in microbiology and to the curious public who are googling their way into the fascinating world of microbes. If you are a student in Microbio 100, you are provided with additional access to notes and powerpoint presentations on the course website.

I am adding the Yellowstone pamphlet, Life at High Temperatures, by Professor Thomas D. Brock, which was formerly maintained on the Bact 303 website.

General Microbiology and Bacteriology

Introduction to the Microbial World