Select Microorganism Type

Lactobacillus helveticus CRA-FLC Lh 46

CRA-FLC0295

Generality
Species Lactobacillus helveticus 
Isolated by CRA-FLC (Lodi) 
Identified by CRA-FLC Microbiology group 
Accession Number CRA-FLC Lh 46 
Year 1989 
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 1991 
Characterization
Biological and biochemical characterization Strong acidifier in milk; 
Molecular characterization Identified by PCR; 
Molecular markers Ribotyping; Cell wall protein profiling; RAPD-PCR 
Others Assay of PepN and X-Pro activities 
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.
Supply
Supply Dried