Randy Chandler
Lactobacillus helveticus is a species of lactic acid bacteria (LAB) that is commonly used in the production of fermented milk products and some types of hard cheese. It is particularly important in the production of Swiss-type cheeses and long-ripened Italian cheeses such as Emmental, Gruyere, Grana Padano, and Parmigiano Reggiano. L. helveticus is a versatile bacterium with a highly efficient proteolytic system, allowing it to reduce bitterness and give cheese its characteristic flavor. It also has health-promoting properties, such as the ability to decrease blood pressure, stimulate the immune system, and promote calcium absorption.
| Characteristics | Values |
|---|---|
| Cheese types | Swiss-type, long-ripened Italian (Emmental, Gruyere, Grana Padano, Parmigiano Reggiano), Mozzarella, hard and extrahard |
| Function | Acidification, flavour development, reduction of bitterness, enhancement of proteolysis, health-promoting properties |
| Fermentation | Ferments lactose to lactic acid |
| Temperature | Thrives in moderately high temperatures (55°C) |
| Autolysis | Fast autolysis releases enzymes that reduce bitterness and promote flavour |
| Strains | Strongly or weakly proteolytic |
| Microbiome | Core microbiome includes Streptococcus thermophilus and Lactobacillus delbrueckii subsp. lactis |
| Bioactive compounds | Releases bioactive peptides with immunomodulatory properties, antihypertensive activity, and therapeutic value |
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What You'll Learn
Lactobacillus helveticus is used to make Swiss-type cheeses
Lactobacillus helveticus is a species of lactic acid bacteria (LAB) commonly used in the production of Swiss-type cheeses. It is a versatile bacterium with a highly efficient proteolytic system, which makes it particularly suitable for dairy applications.
L. helveticus is a thermophilic bacterium, meaning it thrives in moderately high temperatures of around 55°C. This characteristic, along with its fast autolysis, which releases enzymes that reduce bitterness and promote flavour development, makes it an important component of starter cultures for the dairy industry.
The bacterium is also used as a dairy starter in the production of cheese and cheese derivatives. It contributes to acidification and is considered the most proteolytic species among the LAB family. L. helveticus has been shown to enhance proteolysis, a crucial function for cheese ripening.
L. helveticus is traditionally used in the manufacture of Swiss-type cheeses such as Gruyère, a hard cheese, and has been detected in Parmigiano-Reggiano, a long-ripened Italian cheese. It is also used in the production of mozzarella cheese, where it affects the physical properties of the cheese, such as stretch, melt, colour, moisture, and pH values.
The versatility of L. helveticus and its ability to enhance flavour and texture while reducing bitterness make it a valuable tool in the production of Swiss-type cheeses and other dairy products.
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It is used to make long-ripened Italian cheeses
Lactobacillus helveticus (L. helveticus) is a species of lactic acid bacteria (LAB) that is commonly used in the production of some types of hard cheese. It is one of the main primary thermophilic starter organisms used in the manufacture of hard and extra-hard Italian and Swiss cheese varieties. L. helveticus contributes to acidification and flavour development during cheesemaking.
L. helveticus is particularly important in the production of long-ripened Italian cheeses such as Emmental, Gruyere, Grana Padano, Parmigiano Reggiano, Mozzarella di Bufala Campana, Provolone Valpadane, and Pecorino Romano. It is a prevalent species recovered from natural lactic starter cultures used for the production of typical Italian cheese.
L. helveticus is well-suited for cheese production due to its ability to thrive at moderately high temperatures (55°C) and its fast autolysis, which releases enzymes that reduce bitterness and enhance flavour. It is also one of the most proteolytic species of LAB, contributing to the breakdown of proteins during cheese ripening. This property is crucial for the development of the desired texture and flavour profile in long-ripened cheeses.
The microbial composition of natural whey cultures (NWCs) used in Italian cheese manufacture has been studied, and it was found that L. helveticus, along with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. lactis, form the core microbiome of these cultures. Research has shown that L. helveticus populations persist in cheese throughout the entire ripening process, demonstrating stable multi-strain coexistence.
The versatility of L. helveticus also allows for its use in the production of mozzarella cheese. Experiments have been conducted using single or paired strains of L. helveticus, resulting in variations in the stretch, melt, colour, moisture, and pH values of the cheese. These studies contribute to our understanding of the role of L. helveticus in cheese production and its impact on the physical properties of the final product.
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It is a lactic acid bacterium
Lactobacillus helveticus is a lactic acid bacterium with important implications in dairy biotechnology. It is one of the most commonly used species of lactic acid bacteria in the production of some types of hard cheese, such as Swiss-type cheeses and long-ripened Italian cheeses like Emmental, Gruyere, Grana Padano, and Parmigiano Reggiano. It is also used in the production of mozzarella cheese.
L. helveticus is a versatile bacterium with a highly efficient proteolytic system, which makes it particularly suitable for dairy applications. It ferments lactose by the glycolytic (homofermentative) pathway almost completely to lactic acid. This is in contrast to other organisms, such as S. thermophilus and most strains of Lb. delbrueckii, which only ferment the glucose moiety and excrete galactose. The build-up of galactose could provide an energy source for spoilage organisms. L. helveticus is also able to ferment both sugars, which is why it is used in Swiss cheesemaking.
L. helveticus is a thermophilic bacterium, meaning it thrives in moderately high temperatures (around 55°C). This property, along with its fast autolysis, which releases enzymes that reduce bitterness and promote flavour, makes it an important component of starter cultures for the dairy industry. It contributes to acidification and flavour development in cheese.
L. helveticus has also been studied for its health-promoting properties. It is considered a health-promoting culture in probiotic and nutraceutic food products. It has been shown to decrease blood pressure, stimulate the immune system, promote calcium absorption, and exert an anti-virulent effect against pathogens.
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It is used as a starter culture
Lactobacillus helveticus (L. helveticus) is a versatile lactic acid bacterium with important implications in dairy biotechnology. It is one of the main primary thermophilic starter organisms used in the manufacture of hard and extra-hard Italian and Swiss cheese varieties, such as Emmental, Gruyere, Grana Padano, Parmigiano Reggiano, and Mozzarella.
L. helveticus is a crucial component of starter cultures for the dairy industry due to its ability to reduce bitterness and impart a characteristic flavor to cheese. This is achieved through its highly efficient proteolytic system, which includes cell-envelope proteinases (CEPs), a transport system, and intracellular peptidases. The fast autolysis of L. helveticus releases enzymes that reduce bitterness while promoting desirable flavors in the cheese.
L. helveticus also contributes to the acidification process during cheesemaking. It ferments lactose almost completely to lactic acid, which is essential for developing the desired acidity levels in cheese. Additionally, L. helveticus is known for its health-promoting properties. It has been studied for its potential to produce bioactive peptides and bacteriocins, which can have therapeutic benefits when consumed in fermented dairy products. These bioactive compounds formed during fermentation have attracted consumer interest, further emphasizing the importance of L. helveticus in starter cultures.
The ability of L. helveticus to thrive in moderately high temperatures (around 55°C) makes it particularly suitable for cheese production. Its versatility allows it to be used in both single-strain and paired-strain cultures, as demonstrated in the production of Mozzarella cheese. Studies have shown that L. helveticus populations persist throughout the entire cheese ripening process, highlighting its stability and functionality over time.
In summary, L. helveticus is a key organism in starter cultures for cheesemaking due to its ability to enhance flavor, facilitate acidification, and promote health benefits. Its versatility, stability, and functionality make it a valuable tool for the dairy industry, especially in the production of Italian and Swiss cheese varieties.
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It has health-promoting properties
Lactobacillus helveticus is a homofermentative, thermophilic lactic acid bacterium that is widely used in the manufacture of Swiss-type and Italian aged cheeses, such as Parmesan, cheddar, Gruyère, Emmental, Grana Padano, and Parmigiano Reggiano. It is also used in the production of fermented milk beverages.
Lactobacillus helveticus has been recognised for its health-promoting properties and is often sold as a probiotic supplement. It is naturally found in the gut and has been linked to improved gut, oral, and mental health. It has been studied for its potential in treating depression and anxiety, with a reduction in psychological stress observed.
Lactobacillus helveticus has been shown to possess antimicrobial, antioxidant, antihypertensive, anticarcinogenic, gut-wellness, psychobiotic, and immunostimulatory effects. It can help prevent gastrointestinal infections, enhance protection against pathogens, modulate host immune responses, and positively impact the composition of the intestinal microbiota.
The bacterium can increase the bioavailability of specific nutrients, such as soy isoflavones, which have health benefits due to their antioxidant and anti-inflammatory activities. Lactobacillus helveticus also plays a role in removing allergens and other undesired molecules from food.
The health benefits of Lactobacillus helveticus are attributed to the production of bioactive peptides, formed during the fermentation of dairy products. These bioactive peptides have a range of physiological functions, including immunostimulation, antimicrobial activity, opioid effects, mineral binding, and antihypertensive properties.
The specific amount of Lactobacillus helveticus that one can tolerate in their diet or as a supplement may vary from person to person. It is recommended to consult a healthcare provider to create a suitable regimen and ensure the safety and purity of the supplement.
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Frequently asked questions
Lactobacillus helveticus is used in the production of Swiss-type cheeses and long-ripened Italian cheeses such as Emmental, Gruyere, Grana Padano, Parmigiano Reggiano, and Mozzarella.
Lactobacillus helveticus is a homofermentative, thermophilic lactic acid bacterium. It is one of the most proteolytic lactic acid bacteria.
Lactobacillus helveticus is used as a starter culture in cheese production because of its ability to thrive in moderately high temperatures (55°C) and fast autolysis, which releases enzymes that reduce bitterness while promoting flavours in cheese.
Lactobacillus helveticus contributes to the acidification and flavour development of cheese. It is also considered to have crucial functions for cheese ripening such as enhancing proteolysis.
