Abstract
Lactobacillus helveticus is one of the main primary thermophilic starters used in the manufacture of hard and extra-hard Italian and Swiss cheese varieties. During cheese making, Lb. helveticus contributes to acidification and flavor development. It is one of the most proteolytic lactic acid bacteria. The complete genome of more than fifteen strains is now sequenced and available. After considering some general features, this article describes the relevance of Lb. helveticus as a primary or an adjunct starter in cheese making. The use of this bacterium in the manufacture of fermented milks and as a potential probiotic culture is also considered.