Lactobacillus helveticus

Lactobacillus helveticus is a non- spore-forming and Gram -positive bacterium of the genus Lactobacillus, which occurs in the form of long and immovable rod-shaped cells. Of importance, it is primarily in the food industry as a starter culture for the production of various cheeses, sour buttermilk and fermented milk products drinks.

Morphology and physiology

Lactobacillus helveticus is a Gram-positive, and rod-shaped bacterium which does not form spores. It is non-pathogenic and has GRAS status ( generally recognized as safe), that is generally considered harmless and safe for humans. With respect to its physiological and biochemical characteristics, it is thermophilic homofermentative lactic acid -forming, oxidase - and catalase - negative, acidophilic, and microaerophilic. The most important of Lactobacillus helveticus fermented by glycolysis carbohydrates are lactose and galactose. The optimum temperature is between 35 and 45 degrees Celsius.

Importance

Lactobacillus helveticus is the main component of starter cultures for the production of various cheeses in particular in the Italian and Swiss space, such as Grana Padano, Parmesan, mozzarella and provolone. In addition to the formation of lactic acid play for cheese production, some peptidases and esterases in the cytoplasm of bacterial cells play a role, because they produce the cheese ripening.

In addition, Lactobacillus helveticus is used for preparation of certain acidic butter products and fermented milk drinks. So Lactobacillus helveticus is the dominant lactic acid bacteria in the microflora, which is used for the production of kefir. The products manufactured on the basis of milk fermentation Evolus products of the Finnish company Valio be marketed due to a slight hypotensive effect as a functional food (functional food ).