Lactobacillus helveticus
id:
lactobacillus-helveticus-247-883902
title:
Lactobacillus helveticus
text:
Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, L. helveticus is used in conjunction
brand slug:
wiki
category slug:
encyclopedia
description:
Species of bacterium
original url:
https://en.wikipedia.org/wiki/Lactobacillus_helveticus
date created:
date modified:
2022-06-14T11:57:15Z
main entity:
{"identifier":"Q142378","url":"https://www.wikidata.org/entity/Q142378"}
image:
fields total:
13
integrity:
14