Could bacterium become state microbe?

8 months ago 130

When it comes to state symbols, Wisconsin already leans heavily into its status as America’s Dairyland. The state beverage is milk, the state domestic animal is the dairy cow and the state dairy product is cheese.

But a bill circulating in the Wisconsin State Capitol has revived a push to add a new lactose-themed designation to Wisconsin law. It proposes honoring a microscopic organism, Lactococcus lactis, that's integral to the cheesemaking process.

The proposal, introduced by Wis. Sen. Rachael Cabral-Guevara, R-Appleton, and Wis. Rep. Robert Wittke, R-Racine, mirrors past efforts to honor the bacterium as Wisconsin’s state microbe. In a memo seeking co-sponsors for the bill, the lawmakers wrote that Lactococcus lactis is “one of the most important microbes in traditional and modern cheesemaking.”

“It is used to ferment milk, producing lactic acid, which helps develop the texture, flavor, and safety of cheese,” they wrote. “Without this microbe, the production of cheese, sour cream, buttermilk and other dairy staples would be impossible or drastically different.”

Lactococcus lactis

Lactococcus lactis is central to making cheese.

For those unfamiliar, Lactococcus lactis is a naturally occurring bacterium that ferments milk sugar, or lactose, into lactic acid. It's a necessary component to making cheese.

The tiny organism is a crucial component behind the state’s almost-$53-billion dairy economy — which includes more than 600 types and varieties of cheese produced by almost 1,200 licensed cheesemakers, according to the Wisconsin Department of Agriculture, Trade and Consumer Protection.

Wisconsin cheesemakers in 2024 produced about a quarter of the nation’s cheese, or almost 3.6 billion pounds. That makes Wisconsin the No. 1 cheese-producing state in the country.

“Recognizing Lactococcus lactis as our official state microbe not only honors the science behind our agricultural heritage but also celebrates the innovation and stewardship that continue to make Wisconsin a global leader in dairy,” Cabral-Guevara and Wittke wrote.

The measure mirrors efforts in other states like Oregon, which designated Saccharomyces cerevisiae — a species of yeast used in brewing and baking — as its state microbe more than a decade ago.

Previous efforts to designate a state microbe have fallen flat in Wisconsin, though the Legislature has recognized a host of other state symbols through the years.

Among those are animal-badger, flower-wood violet, dance-polka, bird-robin, fish-muskellunge and pastry-kringle.

"Without this microbe, the production of cheese, sour cream, buttermilk, and other dairy staples would be impossible or drastically different."

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