Lactobacillus casei

Lactobacillus casei

Lactobacillus casei
Yakult, a drink containing Lactobacillus casei
Scientific classification
Kingdom: Bacteria
Phylum: Firmicutes
Class: Bacilli
Order: Lactobacillales
Family: Lactobacillaceae
Genus: Lactobacillus
Species: L. casei
Binomial name
Lactobacillus casei
(Orla-Jensen 1916)
Hansen & Lessel 1971

Lactobacillus casei is a species of genus Lactobacillus found in the human intestine and mouth. This particular species of Lactobacillus is documented to have a wide pH and temperature range, and complements the growth of L. acidophilus, a producer of the enzyme amylase (a carbohydrate-digesting enzyme).

Contents

  • Description 1
  • Uses 2
    • Dairy 2.1
    • Medical 2.2
    • Commercial probiotic 2.3
    • Other 2.4
  • See also 3
  • References 4

Description

L. casei is considered a probiotic safe for consumption.

Uses

Dairy

The most common application of L. casei is industrial, specifically for dairy production.

L. casei is typically the dominant species of nonstarter lactic acid bacteria (i.e. contaminant bacteria[1]) present in ripening cheddar cheese, and, recently, the complete genome sequence of L. casei ATCC 334 has become available. L. casei is also the dominant species in naturally fermented Sicilian green olives.[2]

Medical

A commercial beverage containing L. casei strain Shirota has been shown to inhibit the growth of

  1. ^ Banks JM, Williams AG; Williams (2004). "The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening". International Journal of Dairy Technology 57 (2–3): 145–152.  
  2. ^ Randazzo CL, Restuccia C, Romano AD, Caggia C; Restuccia; Romano; Caggia (January 2004). "Lactobacillus casei, dominant species in naturally fermented Sicilian green olives". Int. J. Food Microbiol. 90 (1): 9–14.  
  3. ^ Cats A, Kuipers EJ, Bosschaert MA, Pot RG, Vandenbroucke-Grauls CM, Kusters JG; Kuipers; Bosschaert; Pot; Vandenbroucke-Grauls; Kusters (February 2003). "Effect of frequent consumption of a Lactobacillus casei-containing milk drink in Helicobacter pylori-colonized subjects". Aliment. Pharmacol. Ther. 17 (3): 429–35.  
  4. ^ "Joint FAO/WHO Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in Food" (PDF). London, Ontario, Canada. April 30 – May 1, 2002. 
  5. ^ McFarland, LV (2009). infections"Clostridium difficile"Evidence-based review of probiotics for antibiotic-associated diarrhea and (PDF). Anaerobe 15 (6): 274–80.  
  6. ^ Isolauri, Erika;; et al. (1991). ) Promotes Recovery From Acute Diarrhea in Children"GG sp strain Lactobacillus casei Strain (Lactobacillus"A Human . Pediatrics 88 (1): 90–97.  
  7. ^ Van Niel, C. W.; Feudtner, C.; Garrison, M. M.; Christakis, D. A. (2002). Therapy for Acute Infectious Diarrhea in Children: A Meta-analysis"Lactobacillus". Pediatrics 109 (4): 678–684.  
  8. ^ Marisela Granito, Glenda Álvarez; Álvarez (June 2006). "Lactic acid fermentation of black beans (Phaseolus vulgaris): microbiological and chemical characterization". Journal of the Science of Food and Agriculture 86 (8): 1164–1171.  
  9. ^ Ridwan, BU.; Koning, CJ.; Besselink, MG.; Timmerman, HM.; Brouwer, EC.; Verhoef, J.; Gooszen, HG.; Akkermans, LM. (Jan 2008). "Antimicrobial activity of a multispecies probiotic (Ecologic 641) against pathogens isolated from infected pancreatic necrosis" (PDF). Lett Appl Microbiol 46 (1): 61–7.  
  10. ^ Eun, CS.; Kim, YS.; Han, DS.; Choi, JH.; Lee, AR.; Park, YK. (Jan 2011). "Lactobacillus casei prevents impaired barrier function in intestinal epithelial cells". APMIS 119 (1): 49–56.  
  11. ^ Zakostelska, Z.; Kverka, M.; Klimesova, K.; Rossmann, P.; Mrazek, J.; Kopecny, J.; Hornova, M.; Srutkova, D.; et al. (2011). "Lysate of probiotic Lactobacillus casei DN-114 001 ameliorates colitis by strengthening the gut barrier function and changing the gut microenvironment". PLoS One 6 (11): e27961.  
  12. ^ Kazuyoshi Takeda and Ko Okumura. Strain Shirota on the Human NK-Cell Activity"Lactobacillus casei"Effects of a Fermented Milk Drink Containing . 
  13. ^ Seesuriyachan P, Takenaka S, Kuntiya A, Klayraung S, Murakami S, Aoki K; Takenaka; Kuntiya; Klayraung; Murakami; Aoki (March 2007). "Metabolism of azo dyes by Lactobacillus casei TISTR 1500 and effects of various factors on decolorization". Water Res. 41 (5): 985–92.  

References

See also

In the past few years, there have been many studies in the decolorization of azo dyes by lactic acid bacteria such as L. casei TISTR 1500, L. paracasei, Oenococcus oeni, etc. With the azoreductase activity, mono-, di- azo bonds are degraded completely, and generate other aromatic compounds as intermediates.[13]

Other

Among the best-documented, probiotics L.casei, L. casei DN-114001, and L. casei Shirota have been extensively studied[12] and are widely available as BIO-K Plus functional foods (see Actimel, Yakult).

Commercial probiotic

[11][10].intestinal permeability Administration of lactobacillus casei prior to an inflammatory insult to the bowel prevents the development of increased [9]