- of L.
helveticus culture is to
prevent bitterness and
produce nutty flavors in the
final cheese. In
Emmental cheese production, L.
helveticus is used...
- The
palmate newt (Lissotriton
helveticus) is a
species of newt
found in
Western Europe, from
Great Britain to the
northern Iberian peninsula. It is 5–9...
-
Bracteacoccus helveticus is a
species of
green algae, in the
family Bracteacoccaceae.
Under its
synonym Cryococcus helveticus, it was the only species...
- came into being.
Pliny the
Elder also
mentions in his
writings Caseus Helveticus, a hard Sbrinz-like
cheese produced by the Helvetii.
Cheese was an everyday...
- 1940 Species: †E. cotei
Binomial name †Eleutherornis
cotei (Gaillard, 1936)
Synonyms Diatryma cotei Gaillard 1936
Eleutherornis helveticus Schaub 1940...
-
Mesopsocus helveticus is a
species of
Psocoptera from the
Mesopsocidae family that can be
found in Austria, Hungary, and Switzerland. "Mesopsocus
helveticus Lienhard...
-
Albibacter helveticus is a Gram-negative, aerobic,
facultatively methanotrophic, non-spore-forming,
neutrophilic and
mesophilic bacterium species from...
- ****nicicoccus
dermatophilus is a
bacterium from the
genus ****nicicoccus
which has been
isolated from the foot skin of the
flamingo (Phoenicopterus roseus)...
-
Salticus formicarius Pyrophorus semirufus Pyrophorus helveticus Pyrophorus siciliensis Attus helveticus Pyrophorus austriacus Saltica formicaria Pyrophorus...
-
production of
Swiss cheese:
Streptococcus thermophilus,
Lactobacillus (L.
helveticus or L.
delbrueckii subsp. bulgaricus), and
Propionibacterium (Propionibacterium...
