Description – Lactobacillus helveticus, a lactic-acid producing, rod-shaped bacterium is an important industrial thermophilic starter that is predominantly employed in the fermentation of milk for the manufacture of several cheeses. It is also found to have many health promoting functions.
Application – Lactobacillus helveticus is traditionally used in the manufacture of Swiss-type cheeses and long-ripened Italian cheeses such as Emmental, Gruyere, Grana Padano and Parmigiano Reggiano and it is the prevalent species recovered from natural lactic starter cultures used for the production of typical Italian cheese. It is also used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella.
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