- Lactobacillus helveticus is a gram-positive, rod-shaped, obligately homofermentative lactic acid bacterium widely recognized for its role in dairy fermentation and probiotic applications.
- It is known for its ability to produce lactic acid efficiently, contributing to the texture, flavor, and preservation of fermented foods.
- Due to its strong proteolytic system, L. helveticus is particularly valued in cheese ripening and functional food development.
