Lactobacillus helveticus: importance in food and health

Role of Lactic Acid Bacteria in the Eating Qualities of Fermented Rice Noodles

“…Ash content of the rice grains in this study was shown to decrease with increasing fermentation time. For example, L. helveticus, requiring nutrition in its medium to grow (Giraffa 2014), disappeared at the later stage of the rice noodle fermentation because of the absence of nutrients in the medium. Bacteria play a key role in fermentation.…”

Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus

“…glycomacropeptide (GMP), a peptide derived from κ -casein, shows various antibacterial and antithrombotic activities, while α-lactalbumin (α-la) exhibits antiviral, antineoplastic activity (Zimecki and Artym, 2005). Moreover, bacterial proteolytic enzymes contribute to the formation of a wide range of bioactive peptides including sequences with antioxidative properties (Giraffa, 2014;Griffiths and Tellez, 2013;Taverniti and Guglielmetti, 2012;Widyastuti et al, 2014).…”

“…Furthermore, some of the bacteria strains demonstrate a number of health-promoting properties that influence the increasing importance of L. helveticus in the production of functional food and nutraceutical products (Giraffa, 2014;Taverniti and Guglielmetti, 2012). However, L. helveticus exhibits intraspecific diversity.…”

Effect of Adjunct Culture <i>Lactobacillus helveticus</i> (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese

“…LH strains have been used as adjunct cultures for other cheese types in order to accelerate ripening, for the degradation of hydrophobic peptides, to reduce the bitter taste and to enhance flavor notes [11] [12]. LH has also been considered a health promoting culture due to its potential for producing bioactive peptides and bacteriocins, and for exerting symbiotic effect when combined with probiotics in fermented milk products [10]. Some peptides formed from proteolysis have antihypertensive, antimicrobial and antioxidant biological properties, which add value to the product [13] [14].…”