Lactobacillus helveticus is a lactic acid bacterium widely used in the manufacture of fermented dairy products. In addition to the technological importance, some strains of L. helveticus also show health-promoting properties.
L. helveticus Rosell-52 is from a dairy origin and has been selected for its prolific and probiotic qualities.
L. helveticus Rosell-52 is available with our process-protection technology microencapsulating them for:
- Increased resistance to gastric acidity
- Increased resistance to compression
- Increased resistance to heat shock