Lactobacillus helveticus
| Lactobacillus helveticus | ||||||||||||
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| Lactobacillus helveticus | ||||||||||||
| ( Orla-Jensen 1919) Bergey et al. 1925 |
Lactobacillus helveticus is a non- spore-forming and gram-positive bacterium of the genus Lactobacillus , which occurs in the form of long and immobile rod-shaped cells . It is particularly important in the food industry as a starter culture for the production of various types of cheese , sour butter products and fermented milk drinks .
Morphology and physiology
Lactobacillus helveticus is a gram-positive and rod-shaped bacterium that does not form spores . It is not pathogenic and has GRAS status ( generally recognized as safe ), so it is generally considered to be harmless and safe for humans. With regard to its physiological and biochemical properties, it is thermophilic , homofermentative lactic acid-forming , oxidase- and catalase- negative, acidophilic and microaerophilic . The main carbohydrates fermented by Lactobacillus helveticus by glycolysis are lactose and galactose . The temperature optimum is between 35 and 45 degrees Celsius.
meaning
Lactobacillus helveticus is the main component of starter cultures for the production of various types of cheese, particularly in Italy and Switzerland , such as Grana Padano , Parmesan , Mozzarella and Provolone . In addition to the formation of lactic acid, some peptidases and esterases from the cytoplasm of the bacterial cells also play a role in cheese production , as they cause cheese to mature.
In addition, Lactobacillus helveticus is also used to make certain sour butter products and fermented milk beverages . So Lactobacillus helveticus the dominant lactic acid bacteria in the microflora , which for the production of kefir is used. Manufactured on the basis of lactic fermentation Evolus products of the Finnish dairy Valio be due to an alleged slightly antihypertensive effect as functional foods ( functional food ) markets.
literature
- O. Kandler & N. Weiss: Genus Lactobacillus. In: PHA Sneath, NS Mair, ME Sharpe & JG Holt: Bergey's Manual of Systematic Bacteriology. Williams & Wilkins, Baltimore 1986, Vol. 2, pp. 1209-1234.
- S. Torriani, M. Vescovo, G. Scolari: An overview on Lactobacillus helveticus. In: Annali di Microbiologia Ed Enzimologia. 44/1994. Dipartimento Scienze e Tecnologie Alimentari e Microbiologiche, pp. 163–191.
- MSY Haddadin: Microbiology of white-brined cheeses. In: RK Robinson (Ed.): Developments in Food Microbiology. Elsevier Applied Science Publishers, London 1986, pp. 67-89.
- E. Neviani, S. Carini: Microbiology of Parmesan cheese. In: Microbiology Aliments Nutrition. 12/1994. Societe Informations etudes et edition en nutrition et alimentation, pp. 1-8.
- MP Doyle, J. Meng: Bacteria in Food and Beverage Production. In: M. Dworkin, S. Falkow, E. Rosenberg, K.-H. Schleifer, E. Stackebrandt: The Prokaryotes. Volume 1: Symbiotic associations, Biotechnology, Applied Microbiology. Springer, New York 2006, ISBN 978-0-387-25476-0 .
- T. Jauhiainen, H. Vapaatalo, T. Poussa, S. Kyrönpalo, M. Rasmussen, R. Korpela: Lactobacillus helveticus fermented milk lowers blood pressure in hypertensive subjects in 24-h ambulatory blood pressure measurement. In: American Journal of Hypertension. 18/2005. Elsevier, pp. 1600-1605.