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Lactobacillus helveticusRANK: SpeciesTAXONOMY: Terrabacteria group -> Firmicutes -> Bacilli -> Lactobacillales -> Lactobacillaceae -> Lactobacillus -> Lactobacillus helveticus OVERVIEW: Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. 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, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, L. helveticus is used in conjunction with a Propionibacter culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas. Lactobacillus helveticus is a probiotic that provides its host with potential health benefits such as: the inhibition of potential pathogens, anti-mutagenic and anti-tumorigenic activity, anti-hypertensive activity, and immunomodulatory activity. It has been reported that L. helveticus “stimulates the immune & digestive system, controls diarrhea, reduces lactose intolerance and inhibits unfriendly bacteria. Lactobacillus helveticus enhance the recovery of gut atrophy induced by malnutrition.” This species has been identified as a resident in the human gastrointestinal tract based on the phylogenetic framework of its small subunit ribosomal RNA gene sequences.[PMC 4262072] |