Query: NC_010080:445398 Lactobacillus helveticus DPC 4571, complete genome Lineage: Lactobacillus helveticus; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria General Information: Lactic acid bacterium used in the manufacture of cheese. The homofermentative thermophilic lactic acid bacterium that is used in the manufacture of Swiss type and long-ripened Italian cheeses, such as Emmental, Grana, and Provolone cheeses.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: Originally isolated from the smear-ripened cheese Gubbeen. C. variabile is salt-tolerant and able to grow in the presence of 8.0% NaCl and at pH values below 4.9.