Lactobacillus helveticus
About :
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Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus.
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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 :
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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.
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The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese.
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The bacterium is also used as probiotic.
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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 :
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Usually stored at temperature of 37.8°C as compared to others.