Lactobacillus helveticus is a gram-positive lactic acid bacterium belonging to the family Firmicutes.
It is particularly present in cheeses such as Swiss Emmental, hence its Latin name 'helveticus', or Parmesan.
This bacterium has a beneficial effect on Candida albicans, a pathogen present in the various mucous membranes of the body.
In fact, Lactobacillus helveticus stimulates the immune system to contribute to the lysis (disintegration of the cell membrane) of this fungus and has an anti-inflammatory effect at a local level.
Lactobacillus helveticus also has antihypertensive and anti-mutagenic activity and inhibits the proliferation of pathogenic bacteria.