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

Papers overview

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2015
2015
Increasing numbers of studies have suggested that the gut microbiota is involved in the pathophysiology of stress-related… (More)
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Highly Cited
2008
Highly Cited
2008
Mobile genetic elements are major contributing factors to the generation of genetic diversity in prokaryotic organisms. For… (More)
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2002
2002
The effect of peptides released during the fermentation of milk on the humoral immune system and on fibrosarcoma growth was… (More)
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2001
Highly Cited
2001
The fundamental question in this study is concerned with whether the increase of unsaturated fatty acids in the cell membrane is… (More)
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2001
2001
AIMS The objective of this work was to evaluate the fermentation pattern of and the exopolysaccharide (EPS) production by… (More)
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1995
1995
Lactobacillus helveticus strain TN-4, a spontaneous mutant strain of Lactobacillus helveticus TY1-2, produced an exocellular… (More)
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1994
1994
Three different cryptic plasmids from Lactobacillus helveticus have been identified and their DNA sequences determined. Analysis… (More)
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1992
1992
A cloned 2-kb EcoRI fragment (fragment f) from a 34-kb plasmid of Lactobacillus helveticus CNRZ 1094 was shown by dot blot to… (More)
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1990
1990
Lactobacillus helveticus 481 produces a 37-kDa bacteriocin called helveticin J. Libraries of chromosomal DNA from L. helveticus… (More)
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Highly Cited
1983
Highly Cited
1983
A total of 52 strains of Lactobacillus acidophilus were examined for production of bacteriocins. A majority (63%) demonstrated… (More)
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