Presence of Lactobacillus helveticus and an L(+)-lactic acid former in Bulgarian sour milk

Dellaglio, Franco; Torriani, Sandra; Stefanova-Kondratenko, M.; Vlaikovska, K.; Ivanova, P.; Mustafova, K.

doi:10.1016/s0723-2020(86)80081-9

Cited by 7 publications

(4 citation statements)

References 9 publications

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“…The species Lactobacillus helveticus is widely used in dairy fermentations, in particular in Swiss type cheese like Emmental [40] and in Italian cheeses like Grana Padano. It has also been isolated from Bulgarian sour milk [41] and recently, Japanese authors highlighted the ability of some strains to produce fermented milk showing specific pharmacological activity (anti‐hypertensive effect) [42]. Furthermore, free or immobilized cells of L. helveticus were used in bioreactors for the production of lactic acid from whey permeate [43].…”

Section: The Paracrystalline Surface‐layer Of Lactobacillus Helveticusmentioning

confidence: 99%

III. Biochemistry of S-layers

et al. 1997

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During evolution prokaryotes have developed different envelope structures exterior to the cell wall proper. Among these surface components are regularly arranged S-layers and capsules. The structural characterization and the detailed chemical analysis of these surface molecules is a prerequisite to understand their biosynthesis and functional role(s) at the molecular level. Of particular interest are the glycosylated S-layer proteins which belong to the first prokaryotic glycoproteins ever described. Their characterization was performed on strains belonging to the thermophilic Bacillaceae and included structural studies and experiments to learn about the pathways for the glycan biosynthesis of S-layer glycoproteins. As an example for non-glycosylated S-layer proteins those of Lactobacillus helveticus strains are described in detail. Recently, a novel type of bacterial glycoconjugate was observed in the cell envelope of the extremely halophilic archaeon Natronococcus occultus which consists of a glycosylated polyglutamyl polymer. Beside the conventional biochemical techniques for the analysis new sophisticated instrumental methods such as X-ray photoelectron spectroscopy and matrix-assisted laser desorption ionization or electrospray ionization mass spectrometry have been introduced for the analysis of the protein and glycan portions of these cell surface macromolecules.

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Section: The Paracrystalline Surface‐layer Of Lactobacillus Helveticusmentioning

confidence: 99%

III. Biochemistry of S-layers

et al. 1997

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“…Lactobacillus helveticus is used extensively in the manufacture of Swiss type cheeses and Grana Padano [1,23], and it has also been found in Bulgarian sour milk [5]. Several technological properties of that species have been studied, such as sugar fermentation, proteolytic and lipolytic activity, autolysis, and aroma production [22,24].…”

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confidence: 99%

Lactobacillus helveticus : Strain Typing and Genome Size Estimation by Pulsed Field Gel Electrophoresis

Lortal

Rouault

Guézenec

et al. 1997

Current Microbiology

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Genomic DNAs of 22 strains of Lactobacillus helveticus of various geographical origins were analyzed by pulsed-field gel electrophoresis. Two endonucleases, SmaI and SgrAI, of the 19 tested produced DNA fragments useful for strain comparison. With the endonuclease SmaI, a characteristic restriction pattern was identified for 18 of the 22 strains. The percentage of similarity (Dice coefficient) between the profiles varied between 26% and 100%, and clustering was accomplished by using the unweighted pair group method with arithmetic averages (UPGMA). For the strains showing identical profiles,the high genomic similarity was confirmed when the endonuclease SgrAI was used instead of SmaI. From summation of SmaI and SgrAI fragments from three L. helveticus strains(CNRZ 241, CNRZ 303, and CIP 57.15), the genomic length was estimated at ca.1. 85-2.0 Mb.

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“…Lactobacillus helveticus is one of the Lactobacillus species found in thermophilic starters used in high-temperature cook cheeses (2). This species can also be found in traditional fermented milk products such as yogurt (10) or Bulgarian sour milk (6). In all these milk products, L. helveticus is often associated with Streptococcus salivarius subsp.…”

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A Lactobacillus helveticus -Specific DNA Probe Detects Restriction Fragment Length Polymorphisms in This Species

Reyes‐Gavilán

Limsowtin

Tailliez

et al. 1992

Appl Environ Microbiol

166

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A cloned 2-kb EcoRI fragment (fragment f) from a 34-kb plasmid ofLactobacillus helveticus CNRZ 1094 was shown by dot blot to specifically hybridize to total DNAs of 75 L. helveticus strains. No hybridization was found with L. acidophilus, L. crispatus, L. delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. gasseri, or L. intestinalis strains. When Southern blots of EcoRI digests of L. helveticus strains were probed with fragment f, these strains displayed restriction fragment length polymorphisms on the basis of which they could be grouped into several clusters.

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Presence of Lactobacillus helveticus and an L(+)-lactic acid former in Bulgarian sour milk

Cited by 7 publications

References 9 publications

III. Biochemistry of S-layers

III. Biochemistry of S-layers

Lactobacillus helveticus : Strain Typing and Genome Size Estimation by Pulsed Field Gel Electrophoresis

A Lactobacillus helveticus -Specific DNA Probe Detects Restriction Fragment Length Polymorphisms in This Species

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