Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains.

@article{Broadbent2011GeneticDI,
  title={Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains.},
  author={Jeff R Broadbent and Hailin Cai and Rebecca L Larsen and Joanne E. Hughes and Dennis L. Welker and Vanessa G de Carvalho and Thomas A Tompkins and Ylva M. Ard{\"o} and Finn K Vogensen and Angela De Lorentiis and Monica Gatti and Erasmo Neviani and James L. Steele},
  journal={Journal of dairy science},
  year={2011},
  volume={94 9},
  pages={4313-28}
}
Lactobacillus helveticus CNRZ 32 is recognized for its ability to decrease bitterness and accelerate flavor development in cheese, and has also been shown to release bioactive peptides in milk. Similar capabilities have been documented in other strains of Lb. helveticus, but the ability of different strains to affect these characteristics can vary widely… CONTINUE READING