| Customization: | Available |
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| Transport Package: | Drum |
| Specification: | 99% |
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Lactobacillus helveticus is a thermophilic bacterium that is widely used in the dairy industry for the production of cheese and fermented milk products. It is known for its high proteolytic activity, which allows it to produce bioactive peptides and exopolysaccharides that contribute to the flavor, texture, and health benefits of fermented dairy products. Some key features and benefits of L. helveticus include:
Probiotic Properties: L. helveticus has been recognized for its probiotic characteristics, which include the ability to survive in the gastrointestinal tract, adhere to epithelial cells, and exhibit antagonistic activity against pathogens. It can prevent gastrointestinal infections, modulate host immune responses, and enrich the intestinal microbiota .
Metabolism of Lactose and Galactose: This bacterium efficiently metabolizes lactose and galactose, making it an ideal choice for individuals with lactose intolerance .
Production of Bioactive Compounds: The strong proteolytic activity of L. helveticus leads to the production of technologically- and physiologically active peptides that have antimicrobial, antioxidant, antihypertensive, anticarcinogenic, gut-wellness, psychobiotic, and immunostimulatory effects .
Health Benefits: Consuming L. helveticus-fermented dairy products has been associated with a range of health benefits, including improved digestion, enhanced immune function, and reduced risk of certain diseases .
Applications in Dairy Fermentation: L. helveticus is used as a starter culture in the production of various cheeses such as Emmental, Gruyère, Grana Padano, and Parmigiano Reggiano. It contributes to the development of flavor and texture during cheese ripening .
Genomic Studies: Recent genomic studies have revealed a plethora of genes with industrial potential in L. helveticus, including those responsible for key metabolic functions such as proteolysis, lipolysis, and cell lysis .
Safety and Regulation: L. helveticus has a Generally Recognized as Safe (GRAS) status and is considered safe for human consumption. It is used in the production of probiotic and nutraceutic food products
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