Lactobacillus helveticus LH-108 (MTCC — 5463)
Lactobacillus helveticus (Lb. helveticus) is a non-motile, gram positive, non-spore forming, rod shaped, micro-aerophilic, and thermophilic bacterium. It is homo-fermentative, which means that lactic acid is the principal metabolite and carbon dioxide and flavor compounds are not produced during fermentation.
Benefits of Lactobacillus helveticus:
1. High ability to survive gastrointestinal transit and adhere to epithelial cells. Antagonizes pathogens.
2. Helps prevents gastrointestinal infections.
3. Modulates host immune responses.
4. Restores natural gut flora.
5. In food industry, it is most commonly used in the production of cheese.