Lactobacillus casei

Lactobacillus casei is a species of genus Lactobacillus that is found in various environments, including the human gastrointestinal tract and mouth. This species of bacteria is used in the production of dairy products such as yogurt and cheese, and is also used in probiotic supplements due to its beneficial effects on human health.

Characteristics

Lactobacillus casei is a Gram-positive, non-spore-forming, rod-shaped bacterium. It is anaerobic, but can tolerate oxygen and can grow in both aerobic and anaerobic environments. Lactobacillus casei is catalase-negative and produces lactic acid as a major end product of fermentation.

Role in Food Production

Lactobacillus casei is used in the production of a variety of fermented foods. It is one of the most important bacteria in the production of cheese, where it contributes to the flavor, texture, and safety of the product. It is also used in the production of other fermented dairy products such as yogurt and kefir, as well as in fermented vegetables like sauerkraut and pickles.

Health Benefits

Lactobacillus casei is considered a probiotic, meaning it can provide health benefits when consumed in adequate amounts. It can help maintain a healthy balance of bacteria in the gut, which can improve digestion and immune function. Some studies have also suggested that Lactobacillus casei may help reduce the risk of certain diseases, such as inflammatory bowel disease and colorectal cancer.

Safety

While Lactobacillus casei is generally considered safe for consumption, it can cause infections in people with weakened immune systems. Therefore, individuals with compromised immune systems should consult with a healthcare provider before consuming products containing Lactobacillus casei.

See Also

• Lactobacillus rhamnosus
• Lactobacillus acidophilus
• Lactobacillus plantarum
• Probiotics in food