The lyophilized culture of Lactobacillus helveticus
was activated in test tubes containing 10 mL of Man Rogosa and Sharpe broth (MRS) and incubated at 37[degrees]C for 24 hours.
Comparative study of Lactobacillus helveticus
MTCC 5463 for folate and biotin production in fermented milk.
Tellez A, Corredig M, Brovko LY, Griffiths MW (2010) Characterization of immuneactive peptides obtained from milk fermented by Lactobacillus helveticus
Effects of Lactobacillus helveticus
fermented milk on bone cells in vitro.
TCP050 appeared to be linked equally to Lactobacillus helveticus
and Lactobacillus gallinarum (98% bootstrap), and its 16S rDNA sequence shared 99.
In some countries microorganisms with known therapeutic properties, such as Lactobacillus helveticus
, Bifidobacterium infantis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus reuteri, Lactobacillus plantarum and Lactobacillus delbrueckii ssp.
Incidence of Inducible Bacteriophage in Lactobacillus helveticus
Strain Isolated from Natural Whey Starter Cultures.
Consumption of Lactobacillus helveticus
fermented milk that contained the bioactive tripeptides isoleucylprolyl-proline and valyl-prolyl-proline was shown to be effective in reducing arterial stiffness in hypertensive patients with small to moderate effects.
In searching for a combination of probiotic bacteria that were tough enough to survive the chemical conditions of the digestive tract, researchers at Barry Callebaut concentrated on two strains in particular: Lactobacillus helveticus
and Bifidobacterium longum.
20) developed a yogurt-like fermented soy product (soy yogurt), using the lactic bacterial strains Enterococcus faecium CRL 183 and Lactobacillus helveticus
Developing a functional dairy product: from research on lactobacillus helveticus
to industrial application of Cardi-04[TM] in novel antihypertensive drinking yoghurts.
In addition to a starter culture, cheesemakers sometimes use a culture of Lactobacillus helveticus
to reduce bitterness and enhance their product's flavor.
Two types of bacteria are involved in the fermentation: Propionibacterium (PAB) and lactic acid bacteria (LAB), especially Lactobacillus helveticus
and Lactobacillus delbrueckii subsp.
Influence of Media Composition on Lactic Acid Production rate fro Whey by Lactobacillus helveticus
The pure strains of Lactobacillus helveticus
MTCC 5463, Streptococcus thermophilus MTCC 5461, Leuconostoc mesenteroides, Lactococcus lactis and Lactobacillus bulgaricus were acquired from the culture collection of Dairy Microbiology Department, Anand Agricultural University, Anand, Gujarat.