Lactobacillus helveticus
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
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https://doi.org/10.5281/zenodo.4728309 |
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https://treatment.plazi.org/id/03A8D903-D200-024E-FFD0-FA71542D3255 |
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Valdenar |
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Lactobacillus helveticus |
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Lactobacillus helveticus View in CoL
Lactobacillus helveticus [hel.ve’ti.cus. L. masc. adj. helveticus Swiss , referring to the isolation of the type strain from Emmental (Swiss) cheese].
Lactobacillus helveticus produces DL-lactic acid from glucose galactose, lactose, mannose and trehalose but not from cellobiose, mannitol, raffinose and sucrose. L. helveticus [ 2, 90] is an earlier heterotypic synonym of Lactobacillus suntoryeus [ 91]. The genome size of the type strain is 1.83 Mbp and the mol% G+C content of DNAis 36.8.
Part of the core microbiome of chicken [ 92] but it was also isolated from sour milk, cheese starter cultures and cheese, particularly Emmental and Gruyère cheeses, and in tomato pomace and silage.
Thetypestrainis 12, Lh12 T =ATCC 15009 T =CCUG 30139 T =CIP 103146 T =DSM 20075 T =IFO (now NBRC)
15019 T =JCM 1120 T =LMG 6413 T =LMG 13555 T =NRRL B-4526 T.
Genome sequence accession number: AZEK00000000.
16S rRNA gene accession number: AM113779 View Materials .
No known copyright restrictions apply. See Agosti, D., Egloff, W., 2009. Taxonomic information exchange and copyright: the Plazi approach. BMC Research Notes 2009, 2:53 for further explanation.
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