Select Microorganism Type

Lactobacillus helveticus CRA-FLC Lh 4


Species Lactobacillus helveticus 
Isolated by CRA-FLC (Lodi) 
Identified by CRA-FLC Microbiology group 
Accession Number CRA-FLC Lh 4 
Year 1990 
State Italy 
Region (regione) Lombardia 
District (provincia) LO 
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 1991 
Biological and biochemical characterization Strong acidifier in milk 
Molecular characterization Identified by PCR; S-layer gene sequencing 
Molecular markers Ribotyping; Cell wall protein profiling; RAPD-PCR 
Others Phage host; assay of PepN and X-Pro activities 
Effectiveness of chemometric techniques in discrimination of Lactobacillus helveticus biotypes from natural dairy starter cultures on the basis of phenotypic characteristics. Applied Environ. Microbiol. 65, 1450-1454 (1999) Gatti et al.
Molecular diversity and relationship within Lactobacillus helveticus as revealed by RFLP and sequencing of the 16S rRNA gene. Applied Environ. Microbiol. 66,1259 ( 2000). Giraffa et al.
Heterogeneity of putative Surface Layer proteins in Lactobacillus helveticus. Applied Envirom. Microb. 71,7582-7588 (2005) Gatti et al.
Supply Dried