Definition
Lactobacillus helveticus is a lactic acid bacterium traditionally used in Swiss cheese production, named after 'Helvetia' (Latin for Switzerland), valued for its probiotic properties and ability to break down proteins into bioactive peptides
What It Does
- L. helveticus produces enzymes that break down proteins into bioactive peptides with potential health benefits
- L. helveticus supports nutrient absorption, particularly calcium for bone health
- L. helveticus helps maintain healthy blood pressure levels through peptide production
- L. helveticus breaks down casein (milk protein), improving protein digestibility
Health Benefits
L. helveticus Benefits
- L. helveticus helps with nutrient absorption, particularly calcium
- L. helveticus helps with maintaining healthy blood pressure levels
- L. helveticus helps with easier digestion of milk proteins
- L. helveticus helps with bone health through improved mineral absorption
- L. helveticus helps with producing bioactive peptides with potential health benefits
Found In
L. helveticus in DEE Yogurt
Lactobacillus helveticus is contained in DEE Yogurt
DEE Yogurt includes L. helveticus for its protein-processing abilities. The strain helps make our yogurt easier to digest while potentially increasing the bioavailability of nutrients. Combined with our other 10 strains, it contributes to a well-rounded probiotic profile. Fresh production and cold delivery keep the bacteria active.
Written by
Ying Ubonkarn
Founder & Probiotic Yogurt Specialist
Ying has been crafting fresh probiotic yogurt in Phuket for over 8 years. Every batch is made under her supervision using pure Thai milk and 11 carefully selected probiotic cultures.
About Ying →Explore More
Explore All 11 Probiotic Strains
Each strain in DEE Yogurt plays a unique role in supporting your gut health.
View All StrainsGet L. helveticus in Every Cup
All our yogurt products contain L. helveticus plus 10 other live probiotic cultures. Available in Regular, Greek, and Grass-Fed varieties.
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