Lactobacillus helveticus and its importance in the dairy industry

Authors

  • Roberta Torres de Melo
  • Guilherme Paz Monteiro
  • Letícia Ríspoli Coelho
  • Priscila Christen Nalevaiko
  • Eduardo Almeida Freitas
  • Eliane Pereira Mendonça
  • Daise Aparecida Rossi

DOI:

Keywords:

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Abstract

Lactobacillus helveticus may be obtained from fermented milk, whey starter, yeast lactic and cheeses like Emmental, Gruyere, Parmesan and Provolone. Strains of L. helveticus may be used in bioreactors for production of lactic acid on various substrates that represent harm to the environment. The proteolytic activity of this agent is generally recognized as strong among the lactic acid bacteria. Due to its characteristics and its potential application in various food industry, and particularly in cheese ripening, the high interest in this topic is increasingly encouraging the technological advancement of the dairy industry.

Published

2015-09-11

Issue

Section

Tecnologia de alimentos

How to Cite

Lactobacillus helveticus and its importance in the dairy industry. (2015). Pubvet, 5(09). https://ojs.pubvet.com.br/index.php/revista/article/view/2362

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