Active Ingredient History
Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, L. helveticus is used in conjunction with a Propionibacterium culture, which is responsible for developing the holes through production of carbon dioxide gas. Wikipedia
| Organization | Org Type | FDA approvals | Clinical Trials involvement | Org ID | Force Sort |
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| Organization | Org Type | FDA approvals | Clinical Trials involvement | Org ID | Force Sort |
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Anxiety (Phase 4)
Coronavirus Infections (Phase 2)
COVID-19 (Phase 2)
Depression (Phase 3)
Depressive Disorder (Phase 3)
Depressive Disorder, Major (Phase 3)
Diarrhea (Phase 1/Phase 2)
Gastroenteritis (Phase 3)
Healthy Volunteers (Early Phase 1)
Liver Diseases, Alcoholic (Phase 4)
Metabolic Syndrome (Phase 3)
Non-alcoholic Fatty Liver Disease (Phase 3)
Obsessive-Compulsive Disorder (Phase 4)
Pneumonia, Viral (Phase 2)
Psychological Distress (Phase 3)
Stress, Psychological (Phase 3)
| Trial | Phase | Start Date | Organizations | Indications |
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