What is it about?
Generally Lactobacillus helveticus is an obligately homofermentative lactic acid bacterium that is widely used as a starter culture to manufacture set type yoghurt andcertain cheeses and also as a flavor-enhancingadjunct culture for some cheese types. This reviewusage possibilities of Lb.helveticus will be revised shortly.
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Why is it important?
The cheeses containing Lb. helveticus accelerated ripening and enhanced flavour. They have high level of lysis. Lb. helveticus adjunct cultures not only used for flavour development in cheeses but also they have potential to produce bioactive compounds with antioxidative and anti-cancerogenic activities.
Perspectives
Lb. helveticus inparticular is very effective in the production of bioactive peptides that have possible therapeutic values from milk
Dr Aylin Celile Oluk
Eastern Mediterranean Agricultural Research Institute
Read the Original
This page is a summary of: Lactobacillus helveticus-A Brief Overview of Thermophilic Lactic Acid Bacteria, MOJ Food Processing & Technology, September 2017, MedCrave Group LLC,
DOI: 10.15406/mojfpt.2017.04.00113.
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