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Lactobacillus helveticus

Known as: Bacillus casei e, Lactobacillus suntoryeus, Thermobacterium helveticum 
A species of gram-positive bacteria isolated from MILK and cheese-starter cultures.
National Institutes of Health

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aspects of radiation effectsphysiological aspects

Papers overview

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Highly Cited
2014
Highly Cited
2014
Production and Structural Characterization of Lactobacillus helveticus Derived Biosurfactant
A probiotic strain of lactobacilli was isolated from traditional soft Churpi cheese of Yak milk and found positive for… 
Review
2012
Review
2012
Lactobacillus helveticus: the proteolytic system
Lactobacillus helveticus is one of the species of lactic acid bacteria (LAB) most commonly used in the production of fermented… 
Review
2012
Review
2012
Health-Promoting Properties of Lactobacillus helveticus
Lactobacillus helveticus is an important industrial thermophilic starter that is predominantly employed in the fermentation of… 
Review
2010
Review
2010
Invited review: Lactobacillus helveticus--a thermophilic dairy starter related to gut bacteria.
The strain Lactobacillus helveticus DPC4571 has emerged as a promising flavor adjunct culture for Cheddar cheese given that it is… 
Highly Cited
2005
Highly Cited
2005
Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases.
Highly Cited
2003
Highly Cited
2003
Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species
ABSTRACT Sodium caseinates prepared from bovine, sheep, goat, pig, buffalo or human milk were hydrolyzed by a partially purified… 
Highly Cited
2003
Highly Cited
2003
The cell wall of lactic acid bacteria: surface constituents and macromolecular conformations.
Highly Cited
2002
Highly Cited
2002
Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticus.
The effect of peptides released during the fermentation of milk on the humoral immune system and on fibrosarcoma growth was… 
Highly Cited
2001
Highly Cited
2001
Alteration in cellular fatty acid composition as a response to salt, acid, oxidative and thermal stresses in Lactobacillus helveticus.
The fundamental question in this study is concerned with whether the increase of unsaturated fatty acids in the cell membrane is… 
Highly Cited
1983
Highly Cited
1983
Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus
A total of 52 strains of Lactobacillus acidophilus were examined for production of bacteriocins. A majority (63%) demonstrated… 
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