Select Microorganism Type

Lactobacillus helveticus CRA-FLC Lh 95

CRA-FLC0294

Generality
Species Lactobacillus helveticus 
Isolated by CRA-FLC (Lodi) 
Identified by CRA-FLC Microbiology group 
Accession Number CRA-FLC Lh 95 
Year 1999 
State Italy 
Region (regione) Lombardia 
District (provincia) Lodi 
Isolated from Provolone 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 1999 
Characterization
Biological and biochemical characterization Highly phage resistant 
Molecular characterization Identified by PCR; 
Molecular markers Cell wall protein profiling; RAPD-PCR 
Others Assay of PepN and X-Pro activities 
Supply
Supply Dried