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Article

Molecular diversity within Lactobacillus helveticus as revealed by genotypic characterization.

Applied and environmental microbiology - 1 Apr 2000

Giraffa G, Gatti M, Rossetti L, Senini L, Neviani E

Abstract excerpt

Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium that is used in the manufacture of Swiss type and long-ripened Italian cheeses, such as Emmental, Grana, and Provolone cheeses. Substantial differences in several technologically important characteristics are found among L. helveticus strains isolated from natural dairy starter cultures. In the present study we investigated the...

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Identifiers

PMID: 10742197
DOI: 10.1128/AEM.66.4.1259-1265.2000
PMCID: PMC91978

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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