Lactobacillus helveticus

Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G. & Lebeer, Sarah, 2020, A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae, International Journal of Systematic and Evolutionary Microbiology 70 (4), pp. 2782-2858 : 2797

Lactobacillus helveticus

Lactobacillus helveticus [hel.ve’ti.cus. L. masc. adj. helveticus Swiss , referring to the isolation of the type strain from Emmental (Swiss) cheese].

Lactobacillus helveticus produces DL-lactic acid from glucose galactose, lactose, mannose and trehalose but not from cellobiose, mannitol, raffinose and sucrose. L. helveticus [ 2, 90] is an earlier heterotypic synonym of Lactobacillus suntoryeus [ 91]. The genome size of the type strain is 1.83 Mbp and the mol% G+C content of DNA is 36.8.

Part of the core microbiome of chicken [ 92] but it was also isolated from sour milk, cheese starter cultures and cheese, particularly Emmental and Gruyère cheeses, and in tomato pomace and silage.

The type strain is 12, Lh12 T = ATCC 15009 T = CCUG 30139 T = CIP 103146 T = DSM 20075 T = IFO (now NBRC) 15019 T = JCM 1120 T = LMG 6413 T = LMG 13555 T = NRRL B-4526 T.

Genome sequence accession number: AZEK00000000.

16S rRNA gene accession number: AM 113779 .