Select Microorganism Type

Lactobacillus helveticus CRA-FLC Lh 739


Species Lactobacillus helveticus 
Isolated by CRA-FLC 
Identified by CRA-FLC Microbiology group 
Accession Number CRA-FLC Lh 739 
Year 2004 
State Italy 
Region (regione) Lombardia 
District (provincia) Lodi 
Isolated from Grana Padano cheese whey starter 
Location Padana plain  
Place of maintenance Centro di Ricerca per le Produzioni Foraggere e Lattiero Casearie
Mainteinance Method
Mainteinance Method
freeze-driedfrozen (-80 °C)
Growing method MRS medium; 42°C; anaerobic 
Year 2007 
Biological and biochemical characterization Highly phage resistant 
Molecular characterization Identified by PCR; 
Molecular markers RAPD-PCR 
Supply Dried