Results 11 to 20 of about 7,309 (202)
Lactobacillus helveticus: the proteolytic system [PDF]
Frontiers in Microbiology, 2013 Lactobacillus helveticus is one of the species of lactic acid bacteria most commonly used in the production of fermented milk beverages and some types of hard cheese.
Mansel W Griffiths, Angela Maria Tellez
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Health-promoting properties of Lactobacillus helveticus [PDF]
Frontiers in Microbiology, 2012 Lactobacillus helveticus is an important industrial thermophilic starter that is predominantly employed in the fermentation of milk for the manufacture of several cheeses. In addition to its technological importance, a growing body of scientific evidence
Valentina eTaverniti +1 more
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Genome sequence and analysis of Lactobacillus helveticus [PDF]
Frontiers in Microbiology, 2013 The microbiological characterization of lactobacilli is historically well developed, but the genomic analysis is recent. Because of the widespread use of L.
Paola eCremonesi +2 more
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Amino acid transport inLactobacillus helveticus [PDF]
FEMS Microbiology Letters, 1998 Amino acid transport in Lactobacillus helveticus was analyzed. Strain specificity of amino acid transport was speculated between L. helveticus NCDO2712 and SBT2171. Glucose energized L. helveticus NCDO2712 actively transported and accumulated the essential and growth stimulating amino acids (leucine, isoleucine, valine, threonine, lysine, aspartic acid,
Hadjime Nakajima +3 more
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Lactobacillus helveticus: Importance in Food and Health [PDF]
Frontiers in Microbiology, 2014 Lactobacillus helveticus belongs to a group of organisms collectively known as lactic acid bacteria (LAB). This organism has a Generally Recognized as Safe (GRAS) status and displays a number of features that make it particularly suitable for dairy applications. Lactobacillus helveticus is traditionally used in the manufacture of Swiss-type cheeses and
Giorgio eGiraffa
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Frontiers in Microbiology, 2021 Lactobacillus helveticus is a homofermentative lactic acid bacterium. It is widely used in the fabrication of Swiss cheese and other dairy products. The aim of this study was to elucidate the mechanism by which L.
Mengfan Xu +6 more
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Gene replacement in Lactobacillus helveticus [PDF]
Journal of Bacteriology, 1993 An efficient method for gene replacement in Lactobacillus helveticus CNRZ32 was developed by utilizing pSA3 as an integration vector. This plasmid is stably maintained in CNRZ32 at 37 degrees C but is unstable at 45 degrees C. This method consisted of a two-step gene-targeting technique: (i) chromosomal integration of a plasmid carrying an internal ...
T, Bhowmik, L, Fernández, J L, Steele
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Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses [PDF]
Veterinary World, 2018 Aim: The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening.
A. Ehsani +3 more
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Lactobacillus helveticus HY7801 ameliorates bacterial vaginosis by inhibiting biofilm formation and epithelial cell adhesion of Gardnerella vaginalis. [PDF]
Food Sci Biotechnol, 2023 Kim JY +6 more
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Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicity
Food and Agricultural Immunology, 2023 Shrimp is a common cause of food allergies in allergic individuals. The management of patients suffering from shrimp allergy relies on avoidance of the specific food, which compromises nutritional requirements.
Hongyan Li, Zhihe Hu, Yali Yan
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