Biodiversity among Lactobacillus helveticus strains isolated from different natuaral whey starter cultures as revealed by classification trees

Article Abstract:

Research describes the physiological properties, surface protein profiles, and species-specific DNA probe hybridization of 119 Lactobacillus helveticus strains from Provolone, Grana Padano, and Parmigiano Reggiano whey types using the classification tree method. This method enables identification of the main characteristics that discriminate biotypes and phenotypes.

Italy, Science & research, Analysis, Dairy industry, Dairy products industry, Nucleic acid hybridization, Statistics, Statistics (Data), Bacterial proteins, Whey products

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Heterogeneity of putative surface layer proteins in Lactobacillus helveticus

Article Abstract:

The S-layer-encoding genes of 21 Lactobacillus helveticus strains are characterized. Results revealed two main clusters, one, which includes a sequence similar to that of the slpH1 gene of Lactobaillus helveticus CNRZ 892 and a second cluster which includes genes similar to that of prtY.

Protein research, Genetic research

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Molecular diversity within Lactobacillus helveticus as revealed by genotypic characterization

Article Abstract:

Researchers used restriction fragment length polymorphism to study the genetic diversity of 74 strains of Lactobacillus helveticus. This bacterium is used to manufacture Swiss and Italian cheeses.

Bacterial genetics

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