• Microbiology and Biotechnology Letters
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• v.21 no.2
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• pp.107-112
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• 1993

The optimal conditions for protoplast fusion between the cells of kanamycin resistant Lactobacillus bulgaricus IFO 13593 and those of lincomycin resistant Lactobacillus helveticus IAM 12090 were investigated in this study. The highest fusion frequency of 9.1*10-4 was obtained when protoplast fusion was carried out for 0.5 min using 40% PEG 4000 solution as a cell fusion stimulant and subsequent post-PEG-incubation was undergone at 30 for 30 min in the PPI medium.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.42-49
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• 1987

The acid production and sugar utilization of Lactobacillus helveticus YM-1 between Streptecoccus lactic ${ML}_3$ were investigated in skim milk, cultured broth filtrate and semi-synthetic medium. The effect of acid production by mixed culture and in cultured broth filtrate of the other party were more than that of single culture and self-cultured broth filtrate. When the two strains were cultured 12 hrs, Streptococcus lactis ${ML}_3$ utilized with 0.4% lactose, Lactobacillus helveticus YM-1 with 0.85%, and mixed strains with 1.05% respectively. In 8 hrs fermentation Lactobacillus helveticus YM-1 and mixed strains accumulated 0.22%, 0.10% glucose in the medium respectively, and then decreased gradually. The glucose released by Lactobacillus helveticus YM-1 was stimulated the acid production of Streptococcus lactis ${ML}_3$.

• Microbiology and Biotechnology Letters
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• v.13 no.2
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• pp.151-156
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• 1985

To investigate the new Yoghurt starter, Lactobacillus helveticus YM-1, which was selected among 14 Lactobacillus strains, and Streptococcus thermophilus CH-1 were inoculated together in reconstituted non-fat skim milk medium and their growth characteristics and cultural conditions for the mixed culture were examined. The main results of this study were obtained as follows. The typical symbiotic growth was shown between the two strains and pH and temperature for optimal growth were 6.5 and 4$0^{\circ}C$, respectively. Heat treatment of milk was most effective at 10$0^{\circ}C$ for 30 min. The cell-free filtrate of Lactobacillus helveticus YM-1 had stimulatory effect on Streptococcus thermophilus CH-1 but the reverse case was slightly observed. Significant difference was observed in the proteolytic activities between Lactobacillus helveticus YM-1 and Streptococcus thermophilus CH-1. The former liberated 135$\mu\textrm{g}$ free amino acid per $m\ell$ of cultured milk, the latter 35$\mu\textrm{g}$ per $m\ell$.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.352-357
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• 2006

In this study, the growth characteristics of Lactobacillus helveticus ATCC 55163 were evaluated. The species was cultured in three different types of broths which included the MRS broth, 6%, 12% whey broth, and 6%, 12% whey broth containing 1% yeast extract, respectively. Exponential phase of Lactobacillus helveticus ATCC 55163 was within the range of 3 to 24 hours in the MRS broth and whey broth. The pH value of the whey broth dramatically decreased within the range of 3 to 24 hours. On the contrary, the total titratible acidity(TTA) of whey broth dramatically increased within the same range. During the same time, the lowest pH was showed in the 12% whey broth containing 1% yeast extract, and the highest TTA was showed in the same whey broth. Therefore, the concentration of whey broth and the yeast extract affected the multiplication of the Lactobacillus helveticus ATCC 55163 seriously through the research.

• Microbiology and Biotechnology Letters
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• v.14 no.6
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• pp.487-493
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• 1986

Lactobacillus helveticus YM-1and Streptococcus lactis Ml$_3$ were inoculated together in reconstituted non-fat skim milk medium, and then their proteolytic activity and stimulatory compound for acid production were investigated. Significant difference between Lactobacillus helveticus YM-1 and Streptococcus lactis Ml$_3$was observed in the proteolytic activities. The proteolytic activity of Lactobacillus helveticus YM-1 and Streptococcus lactis Ml$_3$ was 105 $\mu\textrm{g}$/$m{\ell}$ and 30 $\mu\textrm{g}$/$m{\ell}$ when converted the amounts of hydrolysates of milk protein determined by Folin Ciocaleau phenol method into their tyrosine equivalent Stimulatory compounds in cell-free filtrate of Lactobacillus helveticus YM-1were identified as peptide with a molecular weight of approximately 4, 300 for the acid production by Streptococcus lactis Ml$_3$. Some kinds of amino acids, such as histidine, lysine, arginine and glutamic acid, were rich in acid hydrolysates of peptide. Among amino acids, histidine, glutamic acid and phenylalanine stimulated acid production, on the contrary isoleucine inhibited.

• Korean Journal of Microbiology
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• v.54 no.4
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• pp.436-441
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• 2018

Ginseng are native traditional herbs, which exhibit excellent pharmacological activities. Probiotic Lactobacillus helveticus KII13 and Pediococcus pentosaceus strain KID7 were used for ginsenoside transformation by fermenting crude ginseng extract to enhance minor gisenoside content. Thin-layer chromatography (TLC) analysis of fermented ginseng extract showed that the minor ginsenosides Rg3, Rh1, and Rh2 were main products after 5 days of fermentation. HPLC analysis was performed to quantify the major and minor ginsenosides. The Rg3 peak appeared on the 3rd day while the appearance of Rh2 peak and Rh1 peak were observed on the 5th day. The co-culture of L. helveticus KII13 and P. pentosaceus KID7 converted major ginsenosides (Rb1 and Rg1) into minor ginsenosides (Rg3, Rh2, and Rh1).

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.3
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• pp.430-434
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• 2003

In vivo antagonistic effect of Lactobacillus helveticus CU 631 and Lactobacillus spp. against typical enteritis causing pathogen Salmonella enteritidis KU 101 have been determined, which showed an increase in survival rate and the decline in viable cell numbers of pathogen in liver and spleen at sacrifice. A signifcant difference in the antagonistic effect against KU 101 were observed, which was species and/or strain dependent of Lactobacillus (p<0.01), the survival rate of the mice in the Salmonella infection by feeding L. helveticus CU 631 has been shown to be 157%, whereas those of L. rhamnosus GG ATCC 53103, L. acidophilus ATCC 4356, L. johnsonii C-4 were 137%, 132%, 119% respectively on the basis of lactobacilli non-associated control KU101 fed mice to be 100%. Viable cells of S. enteritidis KU101 in the liver and in the spleen at sacrifice were decreased in Lactobacillus spp. fed group with no significant difference. The higher level of total secretory IgA concentration in the intestinal fluid of lactobacilli fed mice than control mice have been observed. In vitro antagonistic activity of Lactobacillus spp. against KU101 have been determined, a prominent antagonistic activity of CU 631 against KU 101 were demonstrated.

• Journal of Microbiology and Biotechnology
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• v.26 no.10
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• pp.1675-1686
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• 2016

We characterized the probiotic properties of Lactobacillus helveticus strains KII13 and KHI1 isolated from fermented cow milk by in vitro and in vivo studies. The strains exhibited tolerance to simulated orogastrointestinal condition, adherence to Caco-2 cells, and antimicrobial activity. Both L. helveticus strains produced bioactive tripeptides, isoleucylprolyl-proline and valyl-prolyl-proline, during fermentation of milk. KII13 showed higher in vitro cholesterol-lowering activity (47%) compared with KHI1 (28%) and L. helveticus ATCC 15009 (22%), and hence, it was selected for in vivo study of cholesterol-lowering activity in atherogenic diet-fed hypercholesterolemic mice. For the study, mice were divided into four groups (viz., normal diet control group, atherogenic diet control group (HCD), KII13-atherogenic diet group (HCD-KII13), and Lactobacillus acidophilus ATCC 43121-atherogenic diet group (HCD-L.ac) as positive control). The serum total cholesterol level was significantly decreased by 8.6% and 7.78% in the HCD-KII13 and HCD-L.ac groups (p < 0.05), respectively, compared with the HCD group. Low-density lipoprotein cholesterol levels in both HCD-KII13 and HCD-L.ac groups were decreased by 13% and 11%, respectively, compared with the HCD group (both, p < 0.05). Analysis of cholesterol metabolism-related gene expression in mice liver showed increased expression of LDLR and SREBF2 genes in mice fed with KII13. By comparing all the results, we conclude that L. helveticus KII13 could be used as a potential probiotic strain to produce antihypertensive peptides and reduce serum cholesterol.

• Microbiology and Biotechnology Letters
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• v.26 no.1
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• pp.55-60
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• 1998

For an ideal extractive bioconversion in aqueous two-phase systems, the product has to be preferentially partitioned into the phase opposite to the one in which the biocatalyst is located. Partitioning behaviors of Lactobacillus helveticus IAM 11090 and lactic acid in aqueous two-phase systems composed a polycation, poly(ethylenimine) (PEI), and an uncharged polymer (hydroxyethyl)cellulose (HEC) were investigated. L. helveticus cells were preferentially partitioned to the HEC-rich top phase while about 85% of lactic acid was partitioned to the PEI-rich bottom phase. These results indicate that extraction of charged, low molecular weight products in an aqueous two-phase systems can be promoted by using an oppositely charged polymer as one of the phase-forming polymer. By the ideal partitioning of the cells and lactic acid, an aqueous PEI/HEC two-phase system can be used as a potential system for the extractive lactic acid fermentation of cheese whey.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.7
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• pp.1057-1065
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• 2002

The antagonistic activities of 30 strains of lactobacilli against Helicobacter pylori were determined and Lactobacillus helveticus CU631 has been selected as the strain which possesses the strongest inhibitory effect in the disc diffusion assay showing inhibition zone diameter of $10{\pm}1.5mm$, whereas those of L. plantarum and L. fermentum have been shown to be $4.0{\pm}0.6mm$. H. pylori G88016 revealed the highest vacuolating toxin producing activity among the 8 strains, the inhibitory activity of L. helveticus CU631 in vacuolating toxin producing activity of H. pylori manifested in the co-culture of two strains and in the 5:5 mixture of supernatant of the two strains. Both L. helveticus CU631 and cell free culture supernatant had a strong inhibitory activities in urease and cytotoxin producing activities of H. pylori NCTC11637 and CJH12. An accelerated proteolytic activity of water soluble peptides by L. helveticus CU631 during the refrigeration storage has been manifested in the cream cheese. DNA seqences of 16S-23S ribosomal RNA spacer region showed typical pattern among the various strains of L. helveticus, which could be used in the identification of L. helveticus CU 631.