Lactobacillus  helveticus

About :

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• 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)

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Uses/Benefits :

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• 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.

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Storage Condition :

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