Lactobacillus helveticus

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.