LINKS: L. Lactis is official!

By Erica

The journey of L. Lactis has come to a triumphant close....

In a story that was picked up by The New York Times, a bill to make Lactococcus Lactis Wisconsin's state microbe was passed yesterday. L. Lactis is one of the strains of bacteria that helps turn milk into cheese.

The proposal had one dissenter, who Democratic Representative Gary Hebl said was "clearly lactose intolerant." The bill passed Thursday evening with a vote of 56 to 41.

I hope our readers celebrate with some cheese!

LINKS: State Microbe UPDATE

By Erica

A while back, we posted about the nomination of Lactococcus lactis, the bacteria that helps turn milk into cheese, for the title of State Microbe of Wisconsin.

The bill that will decide the fate of L. lactis goes up for a vote tomorrow (Thursday)!

We will keep you posted...

LINKS: The Wisconsin State.... Microbe???

By Erica

A few days ago, the microbe Lactococcus lactis was nominated by the state Assembly (Assembly Bill 556) to become Wisconsin's State Microbe . Lactococcus latis, which has its own hilarious home page is used in the cheese making process to ferment milk sugar into lactic acid.

Apparently, Wisconsin lawmakers believe that adding L. latis as the state microbe would raise awareness about Wisconsin's cheese making industry. Demoncrat Representative Gary Hebl, who is one of the primary authors of Assembly Bill 556, said, "My first reaction was, 'Uh . . . why would we do that?'But then we started talking about it, and it made sense."

Don't believe me? Here's the article.