Submit Manuscript | http://medcraveonline.com Abbreviations: Lb.helveticus, lactobacillus helveticus; LAB, lactic acid bacteria; ACE, angiotensin converting enzyme; ACE-I, angiotensin converting enzyme ınhibitors Introduction Raw material-associated lactic acid bacteria (LAB) have an essential role in the nutritious and organoleptic properties of fermented milk production. 1 Lb. helveticus is a lactic-acid producing, rod shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of Swiss type cheese, aged Italian and Emmental cheese. In Emmental cheese production Lb. helveticus is used in conjunction with a Propionibacter culture, which is responsible for “eyes” through production of carbon dioxide gas. Lb. helveticus has been shown to possess strong proteolytic activity in milk-based media. 2 Lb. helveticus growoptimumat pH 5.5 to 5.8 and 42 to 45°C. Surface layer proteins constitute the outermost structure of the cell envelope, which is an array of single non-covalently bound proteins. 3 The biological functions of surface layer proteins are cell protection, determination of cell shape, molecular and ion trapping, and adhesion to surfaces. 4 Cell adhesion and aggregation is well documented for gut-associated lactobacilli as is their protective role against digestive enzymes and acids. 3 These surface proteins give the cell a hydrophobic character and play a role in specifc interactions with intestinal epithelium cells and with other bacteria. 4 Surface layer associated with moonlighting proteins could act as adherence factors. 3 Lb. helveticus T159 has the high capability of adhesion, auto and coaggregation. 4 This protein used to detected in Lb. helveticus strain. The addition of lactobacilli as an adjunct to the normal starter has been studied by many researchers to increase casein hydrolysis and enhance favour development during cheese ripening. 7 Fenelon et al. 6 demonstrated that Lb. helveticus strains produce novel favors and improve the acceptability of reduced fat Cheddar cheese over that of the control cheeses containing only mesophilic starter lactococci in low fat cheeses. This study indicated that the use of Lb. helveticus adjuncts may be important in the manufacture of low-fat cheeseswith more acceptable favor to consumers. The structure of low-fat cheese varied when used Lb. Helveticus (Figure 1). Figure 1 The structure of low-fat cheese varied when used Lb. helveticus. Use for milk products Autolysis is the spontaneous disintegration of bacterial cells which results in the liberation of the cytoplasmic content of the cell, including the intracellular enzymes. 5 Release of intracellular enzymes is considered to be highly important during cheese ripening as they play a key role in textural changes and favour development. 7 The strain Lb. helveticus DPC4571 has emerged as a promising favor adjunct culture for Cheddar cheese given that it is consistently associated with improved favor, 5 but autolysis was not enhanced favor development without high lipolytic and proteolytic activity. 7 Bacterial autolysis results from the enzymatic degradation of the cell wall peptidoglycan by endogenous peptidoglycan hydrolases named autolysins and it occured within and without the cell. 8 It also convert milk peptides and fats into desirable favor compounds. 7 After the initial breakdown of caseins by rennet, milk endogenous proteases and bacterial cell wall protease, a set of peptidases is able to degrade the resulting peptides into free amino acids. 8 Lb. helveticus DPC4571 is one of the highly autolytic strain and its genome sequence revealed the presence of 8putative lysin genes including autolysin amidases, enterolysins,and n-acetylmuramidases. 5 Bacteriophage infections represent a serious problem in dairy fermentative processes, Culture rotation programs and direct to vat- MOJ Food Process Technol. 2017;4(6):198‒200. 198 ©2017 Oluk. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and build upon your work non-commercially. Lactobacillus helveticus-a brief overview of thermophilic lactic acid bacteria Volume 4 Issue 6 - 2017 Aylin C Oluk Department of Food Agriculture and Livestock, Eastern Mediterranean Agriculture Research Institute, Turkey Correspondence: Aylin C Oluk, Department of Food Agriculture and Livestock, Eastern Mediterranean Agriculture Research Institute, Turkey, Tel +322-334-0355-56, Fax +90.322. 334 0357, Email celileaylin.oluk@tarim.gov.tr; aylinoluk@yahoo.com Received: June 18, 2016 | Published: September 15, 2017 Abstract Generally Lactobacillus helveticus is an obligately homofermentative lactic acid bacterium that is widely used as a starter culture to manufacture set type yoghurt andcertain cheeses and also as a flavor enhancingadjunct culture for some cheese types. This review usage possibilities of Lb.helveticus will be revised shortly. Keywords: low fat cheese, ACE inhibitor, Autolysis, cheese flavor, S layer MOJ Food Processing & Technology Mini Review Open Access