Select Microorganism Type

Lactobacillus helveticus CRA-FLC Lh 159

CRA-FLC0234

Generality
Species Lactobacillus helveticus 
Isolated by CRA-FLC (Lodi) 
Identified by CRA-FLC Microbiology group 
Accession Number CRA-FLC Lh 159 
Year 1999 
State Italy 
Region (regione) Emilia Romagna 
District (provincia) RE 
Isolated from Parmigiano Reggiano cheese whey starter 
Location 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 2002 
Characterization
Biological and biochemical characterization Strong acidifier in milk, strong PepX activity 
Molecular characterization Identified by PCR; S-layer gene sequencing; 
Molecular markers Ribotyping; Cell wall protein profiling; RAPD-PCR 
Others Assay of pH curve and % lactic acid in milk;Assay  
References
References
Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese. Journal of Applied Microbiology, 95, 463-470 (2003) Gatti M,Lazzi C.et al.
Heterogeneity of putative Surface Layer proteins in Lactobacillus helveticus. Applied Envirom. Microb. 71,7582-7588 (2005) Gatti et al
Supply
Supply Dried