Lactobacillus  helveticus

About :

  • Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus.

  • The bacterium's specific name is an adjective derived from "Helvetia", the Latin name for the region occupied by the ancient Helvetii (and for modern Switzerland)

Uses/Benefits :

  • It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan etc.

  • The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese.

  • The bacterium is also used as probiotic.

  • L. helveticus is also able to prevent gastrointestinal infections, enhance protection against pathogens, modulate host immune responses, and affect the composition of the intestinal microbiota.

Storage Condition :

 

  • Usually stored at temperature of 37.8°C as compared to others.

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