Title: Lactic Acid Bacteria | Lactobacillus spp.: Lactobacillus helveticus
Abstract: Lactobacillus helveticus is one of the main primary thermophilic starter organisms used in the manufacture of hard and extrahard Italian and Swiss cheese varieties. During cheesemaking, Lb. helveticus contributes to acidification and flavor development. It is one of the most proteolytic lactic acid bacteria. The genome of the strain DPC 4571 was recently sequenced. After considering some general characteristics, this article describes the relevance of Lb. helveticus as a primary or an adjunct starter in cheesemaking. The use of this bacteria in the manufacture of fermented milks and as a potential probiotic culture is also considered.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: book-chapter
Indexed In: ['crossref']
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Cited By Count: 2
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