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State microbe

Microorganisms used as an official U.S. state symbol

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Through Microorganism, Fermentation and Symbiosis

Wisconsin 2009: Lactococcus lactis, proposed, not passed

In November 2009, Assembly Bill 556 that proposed designating Lactococcus lactis as Wisconsin state microbe was introduced by Representatives Hebl, Vruwink, Williams, Pasch, Danou, and Fields; it was cosponsored by Senator Taylor. Although the bill passed the Assembly 56 to 41, It was not acted on by the Senate. The proposed AB 556 simply stated that Lactococcus lactis is the State Microbe and should be included in the Wisconsin Blue Book, an almanac containing information on the state of Wisconsin, published by Wisconsin's Legislative Reference Bureau.

Lactococcus lactis was proposed as the State Microbe because of its crucial contribution to the cheese industry in Wisconsin. Wisconsin is the largest cheese producer in the United States, producing 3.1 billion pounds of cheese, 26% of all cheese in the US, in more than 600 varieties (2017 data).

Lactococcus lactis is vital for manufacturing cheeses such as Cheddar, Colby, cottage cheese, cream cheese, Camembert, Roquefort, and Brie, as well as other dairy products like cultured butter, buttermilk, sour cream, and kefir. It may also be used for vegetable fermentations such as cucumber pickles and sauerkraut.

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