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 through production of carbon dioxide gas. Ingestion of powdered milk fermented with L. helveticus was shown to decrease blood pressure due to the presence of manufactured tripeptides that have ACE inhibitor activity. However, results have been contradictory in later studies. The bacterium's specific name is an adjective derived from "Helvetia", the Latin name for the region occupied by the ancient Helvetii.
U.S. National Library of Medicine
A species of gram-positive bacteria isolated from MILK and cheese-starter cultures.
The numerical value of lactobacillus helveticus in Chaldean Numerology is: 9
The numerical value of lactobacillus helveticus in Pythagorean Numerology is: 2
Images & Illustrations of lactobacillus helveticus
Translations for lactobacillus helveticus
From our Multilingual Translation Dictionary
- Lactobacillus helveticusFrench
Get even more translations for lactobacillus helveticus »
Find a translation for the lactobacillus helveticus definition in other languages:
Select another language:
Discuss these lactobacillus helveticus definitions with the community:
Word of the Day
Would you like us to send you a FREE new word definition delivered to your inbox daily?
Use the citation below to add this definition to your bibliography:
"lactobacillus helveticus." Definitions.net. STANDS4 LLC, 2017. Web. 19 Oct. 2017. <http://www.definitions.net/definition/lactobacillus helveticus>.