Effectiveness of chemometric techniques in discrimination of lactobacillus helveticus biotypes from natural dairy starter cultures on the basis of phenotypic characteristics

摘要: Lactobacillus helveticus is the dominant organism in natural starter cultures used for production of typical Italian cheeses. In this study, 74 L. strains, isolated from grana and provolone cheese whey starters, were distinguished with respect to their origin by using both cell wall protein profiles chemometric evaluation some phenotypic parameters, such as ability acidify presence nonspecific proteolytic peptidase activities. Cell patterns allowed strains be source isolation. Among different phenotypes studied, no single specific parameter permitted two groups separated. A good discrimination between species was obtained multivariate statistical techniques, which extraction all discriminating information retained Associations strain phenotype expression dairy environmental ecosystem are discussed.