Select Microorganism Type

Lactobacillus helveticus CRA-FLC Lh 154

CRA-FLC0276

Generality
Species Lactobacillus helveticus 
Isolated by CRA-FLC (Lodi) 
Identified by CRA-FLC Microbiology group 
Accession Number CRA-FLC Lh 154 
Year 1999 
State Italy 
Region (regione) Emilia Romagna 
District (provincia) RE 
Isolated from Parmigiano Reggiano cheese whey starter 
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 1999 
Characterization
Biological and biochemical characterization Highly phage sensitive 
Molecular characterization Identified by PCR; 
Molecular markers Ribotyping; Cell wall protein profiling; RAPD-PCR 
Others Assay of pH curve and % lactic acid in milk; 
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 et al.
Supply
Supply Dried