Effect of Lactobacillus Helveticus on Cheese Flavor and Aroma

Olga Shukhalova; Maxim Shepelev; Grigory Rogov; Ulyana Borodina

doi:10.21603/1019-8946-2026-5-107

UDC 63

EFFECT OF LACTOBACILLUS HELVETICUS ON CHEESE FLAVOR AND AROMA Effect of Lactobacillus Helveticus on Cheese Flavor and Aroma

АА Аа

Published in Dairy industry · Issue 5, 2026 · Pages 21–31 · Rubric: Review article

DOI: https://doi.org/10.21603/1019-8946-2026-5-107 · EDN: QFOMVN

Received: 07.05.2026 Accepted: 14.09.2026 Published: 14.10.2026 Language of publication: RUS

Authors

Olga Shukhalova

SPIN

Maxim Shepelev

Grigory Rogov

ORCID SPIN

Ulyana Borodina

Olga Shukhalova

All-Russian Scientific Research Institute of Butter- and Cheesemaking, Branch of V.M. Gorbatov Federal Research Center for Food Systems Russian Federation · Uglich

SPIN

Maxim Shepelev

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

Grigory Rogov

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

ORCID SPIN

Ulyana Borodina

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

ABSTRACT

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.

KEYWORDS

Lactobacillus helveticus, cheese production, proteolysis, flavor, aroma, amino acids

Funding

The article was prepared as part of the implementation of State Assignment No. FGUS 2024-0007 at the Federal State Budgetary Scientific Institution “Federal Scientific Center for Food Systems named after V. M. Gorbatov” of the Russian Academy of Sciences.

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Shukhalova O. M., Shepelev M. V., Rogov G. N., Borodina U. V. Effect of Lactobacillus Helveticus on Cheese Flavor and Aroma // Dairy industry. 2026. no. 5. pp. 21-31. DOI: https://doi.org/10.21603/1019-8946-2026-5-107. EDN: QFOMVN. (Date of access 04.11.2026).

MLA

Olga Shukhalova, Shepelev M. V., Rogov G. N., Borodina U. V.. "Effect of Lactobacillus Helveticus on Cheese Flavor and Aroma." Dairy industry.5 (2026): 21-31. DOI: https://doi.org/10.21603/1019-8946-2026-5-107. EDN: QFOMVN.

APA

Shukhalova O. M., Shepelev M. V., Rogov G. N., Borodina U. V. (2026). Effect of Lactobacillus Helveticus on Cheese Flavor and Aroma. Dairy industry(5), 21-31. https://doi.org/10.21603/1019-8946-2026-5-107 EDN: QFOMVN.

Chicago

Olga Shukhalova, Shepelev M. V., Rogov G. N., Borodina U. V.. "Effect of Lactobacillus Helveticus on Cheese Flavor and Aroma." Dairy industry, no. 5 (2026): 21-31. https://doi.org/10.21603/1019-8946-2026-5-107. EDN: QFOMVN.

WIKI

{{cite journal | author = Shukhalova O. M., Shepelev M. V., Rogov G. N., Borodina U. V. | title = Effect of Lactobacillus Helveticus on Cheese Flavor and Aroma | journal = Dairy industry | year = 2026 | issue = 5 | pages = 21-31 | doi = 10.21603/1019-8946-2026-5-107 }} EDN: QFOMVN

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EFFECT OF LACTOBACILLUS HELVETICUS ON CHEESE FLAVOR AND AROMA Effect of Lactobacillus Helveticus on Cheese Flavor and Aroma

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