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1 nsis, and a fourth Campylobacter species, C. helveticus.
2 bacter: jejuni, coli, lari, upsaliensis, and helveticus.
3 or C. lari and between C. upsaliensis and C. helveticus.
4 at prtH is not broadly distributed within L. helveticus.
5  fermented reconstituted milk (Lactobacillus helveticus, 37 degrees C, 48 h) lower concentrations of
6 he isolates were identified as Campylobacter helveticus, 47% of the isolates were identified as Campy
7             Fifteen strains (9 Lactobacillus helveticus and 6 Lactobacillus delbrueckii subsp. bulgar
8 yointestinalis, and C. fetus), as well as C. helveticus and C. lanienae.
9 a probiotic mixture containing Lactobacillus helveticus and Lactobacillus rhamnosus was provided 1 we
10  nonspecific dipeptidases from Lactobacillus helveticus and Lactococcus lactis.
11 treated milk, with or without proteolytic L. helveticus and ripened for 120 days.
12 potential pathogens, including Campylobacter helveticus, and because H. canis was isolated from nondi
13 e and proteolytic strains like Lactobacillus helveticus, are added for flavor improvement or accelera
14 o Lactobacillus species, L. hamsteri, and L. helveticus, as indicator species occurring differentiall
15 fect on growth rate or acid production by L. helveticus CNRZ32 in milk.
16 e 14-amino-acid (aa) auxotroph Lactobacillus helveticus CNRZ32, single- and multiple-peptidase-deleti
17 cillus delbrueckii subsp. lactis DSM7290, L. helveticus CNRZ32, Streptococcus thermophilus CNRZ302, a
18  gene (prtH) was identified in Lactobacillus helveticus CNRZ32.
19 constructed genomic library of Lactobacillus helveticus CNRZ32.
20 s isolated from a gene bank of Lactobacillus helveticus CNRZ32.
21  causing faster and stronger autolysis of L. helveticus DPC 4571 and an increase in L. casei ATCC 334
22 e impact of using LAB strains (Lactobacillus helveticus DPC 4571 and Lactobacillus casei ATCC 334) di
23 operties of butter produced by Lactobacillus helveticus fermented cream.
24 tter induced upon metabolic activities of L. helveticus in cream were focused in this research.
25 ethod, mixed C. lari, C. upsaliensis, and C. helveticus isolates were identified; upon separation, ea
26 terologous overexpression of a Lactobacillus helveticus L-lactate dehydrogenase in M. buryatense resu
27 n yogurts, and the addition of Lactobacillus helveticus LH-B02 favored the formation of peptides reco
28 otein content, the addition of Lactobacillus helveticus LH-B02, and storage time were evaluated.
29                           The C. coli and C. helveticus methods use the same seven C. jejuni loci (as
30 ri (n = 20), C. upsaliensis (n = 78), and C. helveticus (n = 9) isolates, representing both clinical
31 zae, Saccharomyces cerevisiae, Lactobacillus helveticus) on the immunoreactivity, physicochemical and
32 ng Lactobacillus rhamnosus and Lactobacillus helveticus or placebo.
33 vities of lactobacillus (L. plantarum and L. helveticus) prepared amaranth protein hydrolysates, to d
34 pants administered a Lactobacillus rhamnosus/helveticus probiotic compared with those administered pl
35        We found no effect of an L. rhamnosus/helveticus probiotic, relative to placebo, on stool IgA
36 e anxiolytic probiotic strains Lactobacillus helveticus R0052 and Bifidobacterium longum R0175 reduce
37 those administered the L. rhamnosus R0011/L. helveticus R0052 product experienced fewer diarrheal epi
38 -Lactobacillus rhamnosus R0011/Lactobacillus helveticus R0052; US-L. rhamnosus GG).
39                                           L. helveticus revealed the most abundant reduction in terms
40 ication of the HU protein biomarker for a C. helveticus strain, whose hup gene was not sequenced, but
41 ith peptide production and that Mongolian L. helveticus strains differ from Western strains in terms
42 incorporation of putative probiotic - the L. helveticus, to ferment cream prior to butter production
43 N-deoxyribosyltransferase from Lactobacillus helveticus was determined by X-ray crystallography.