|Lactobacillus casei in a Petri dish|
(Orla-Jensen 1916) Zheng et al. 2020
Lacticaseibacillus casei is a species of genus Lacticaseibacillus. This particular species of Lacticaseibacillus 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).
The most common application of L. casei is industrial, specifically for dairy production.
Lacticaseibacillus casei is typically the dominant species of nonstarter lactic acid bacteria (i.e. contaminant bacteria) 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.
A commercial beverage containing L. casei strain Shirota has been shown to inhibit the in vivo growth of Helicobacter pylori, but when the same beverage was consumed by humans in a small trial, H. pylori colonization decreased only slightly, and the trend was not statistically significant. Some L. casei strains are considered to be probiotic, and may be effective in alleviation of gastrointestinal pathogenic bacterial diseases. According to World Health Organization, those properties have to be demonstrated on each specific strain—including human clinical studies—to be valid. L. casei has been combined with other probiotic strains of bacteria in randomized trials studying its effects in preventing antibiotic-associated diarrhea (AAD) and Clostridium difficile infections (CDI), and patients in the trials who were not given the placebo had significantly lower rates of AAD or CDI (depending on the trial) with no adverse effects reported. Additionally, trials have shown significantly shorter recovery times in children suffering from acute diarrhea (primarily caused by rotavirus) when given different L. casei treatments when compared to placebo. Studies suggest that lactobacilli are a safe and effective treatment for acute and infectious diarrhea.
In the preparation of food, L. casei bacteria can be used in the natural fermentation of beans to lower levels of the compounds causing flatulence upon digestion.
Another commercially available form of L. casei can be found in Danactive made by Dannon. They registered trademarked L. casei as L. casei Immunita.
In the past few years, many studies have been conducted 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- and diazo bonds are degraded completely, and generate other aromatic compounds as intermediates.
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- Van Niel, C. W.; Feudtner, C.; Garrison, M. M.; Christakis, D. A. (2002). "Lactobacillus Therapy for Acute Infectious Diarrhea in Children: A Meta-analysis". Pediatrics. 109 (4): 678–684. doi:10.1542/peds.109.4.678. PMID 11927715. Archived from the original on 2012-09-13.
- Marisela Granito; Glenda 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. doi:10.1002/jsfa.2490.
- Kazuyoshi Takeda; Ko Okumura (2007). "Effects of a Fermented Milk Drink Containing Lactobacillus casei Strain Shirota on the Human NK-Cell Activity". The Journal of Nutrition. 137 (3): 791S–793S. doi:10.1093/jn/137.3.791S. PMID 17311976.
- Seesuriyachan P, Takenaka S, Kuntiya A, Klayraung S, Murakami S, Aoki K (March 2007). "Metabolism of azo dyes by Lactobacillus casei TISTR 1500 and effects of various factors on decolorization" (PDF). Water Res. 41 (5): 985–92. doi:10.1016/j.watres.2006.12.001. PMID 17254626.