The Helve4DairHy project aims to compare the genotypic and phenotypic variability of Lactobacillus helveticus strains isolated from natural whey starters (NWS) of Parmigiano Reggiano (PR) of 50 years ago with those currently present in NWS. The project involves the characterization of about 100 strains of L. helveticus from two collections (1970 and 2021) through a series of activities, including evaluation of the safety of the strains and analysis of their pro-technological and antimicrobial characteristics. Finally, 4-6 strains will be selected for pilot productions of short-ripened cheeses and fermented milks, demonstrating the potential of L. helveticus in traditional and innovative industrial applications.
WP1: Exploring variability of L. helveticus strains from traditional dairy environments
WP2: Comparative genomics of the selected strains and their technological and functional suitability for dairy applications
WP3: Dairy pilot-plant production with application of the selected strains
WP4: Dissemination, social engagement and exploitation of results
