Select Microorganism Type

Lactobacillus helveticus CRA-FLC Lh 119


Species Lactobacillus helveticus 
Isolated by CRA-FLC (Lodi) 
Identified by CRA-FLC Microbiology group 
Accession Number CRA-FLC Lh 119 
Year 1999 
State Italy 
Region (regione) Lombardia 
District (provincia) Lodi 
Isolated from Provolone cheese whey starter 
Location Padane 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 1999 
Biological and biochemical characterization Strong PepX activity 
Molecular characterization Identified by PCR; 
Molecular markers Cell wall protein profiling; RAPD-PCR 
Others Assay of PepN and X-Pro activities 
Supply Dried