Lactobacillus helveticus
Other names: Lactobacillus acidophilus/helveticus, lactobacillus acidophilus
Harm score: 1 (Natural substances)
Lactobacillus helveticus is a probiotic bacterium that is abundant in the intestinal microflora of humans and animals, but also in fermented dairy products. This micro-organism is of considerable importance for human health, as it is involved in a number of essential processes in our bodies. Among other things, it aids digestion, supports the proper functioning of the immune system and contributes to the effective absorption of certain important vitamins and minerals. It is also believed to have a positive effect on mental balance, as it produces neuroactive molecules that act as signal transmitters in the nervous system. In addition, Lactobacillus helveticus exhibits antibacterial effects, which may help to combat certain harmful bacteria.
Lactobacillus helveticus is most commonly used in the dairy industry, where it is used as a starter culture in the production of various types of cheese, in particular Swiss Emmental cheese. Its role is not only in contributing to their typical flavour but also in the fermentation processes that break down lactose into lactic acid. It also helps the formation of the characteristic holes in the cheese by producing carbon dioxide. Due to its probiotic properties, Lactobacillus helveticus is also often added to yoghurt and other fermented dairy products, which have a beneficial effect on digestion and the intestinal microflora. Outside dairy production, this micro-organism is also present in some food supplements designed to support gut health.
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