Effect of Lactobacillus Helveticus on Cheese Flavor and Aroma

The development of cheese flavor profile is a complex biochemical process that depends on milk-clotting enzyme preparations and starter cultures introduced throughout the ripening period. Thermophilic lactobacilli are popular starter microorganisms in cheese production; they act as biological catalysts that transform major milk components into a complex array of flavor and aroma compounds. Lactobacillus helveticus is a species of thermophilic lactic acid bacteria that provides rapid and extensive breakdown of caseins. Its proteolytic system not only accelerates ripening but also facilitates the formation of peptides of varying molecular weights and free amino acids, which trigger a complex cascade of biochemical transformations leading to a wide range of flavors and aromas. L. helveticus is responsible for nutty, cheesy, and spicy notes while mitigating bitterness through the hydrolysis of bitter peptides. This review systematizes current scientific knowledge regarding the role of L. helveticus in shaping cheese flavor and aroma. It examines the primary metabolic pathways of amino acid catabolism mediated by L. helveticus enzyme systems, which lead to the formation of key flavor- and aroma-generating compounds. The targeted screening of L. helveticus strains is a powerful tool for controlling proteolysis and sensory properties in cheese, thereby expanding the range of domestically produced cheeses.