Select Microorganism Type

Lactobacillus helveticus CRA-FLC Lh 23

CRA-FLC0281

Generality
Species Lactobacillus helveticus 
Isolated by CRA-FLC (Lodi) 
Identified by CRA-FLC Microbiology group 
Accession Number CRA-FLC Lh23 
Year 1990 
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 1991 
Characterization
Biological and biochemical characterization Highly phage resistant 
Molecular characterization Identified by16S rRNA gene sequencing;S-layer gene sequencing 
Molecular markers Ribotyping; Cell wall protein profiling; RAPD-PCR 
Others Assay of PepN and X-Pro; pH curve in milk available 
References
References
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
Supply Dried