Lactobacillus casei

From Wikipedia, the free encyclopedia

iLactobacillus casei

Scientific classification

Kingdom:	Bacteria
Division:	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 transient, anaerobic microorganism of genus Lactobacillus found in the human intestine and mouth. As a lactic acid producer, it has been found to assist in the propagation of desirable bacteria. 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). It is known to improve digestion and reduce milk intolerance and constipation.

The most common application of L. casei is industrial, specifically for dairy production. These products include Cream Cheese, Sour Cream, etc..

A team of scientists from Simón Bolívar University, Caracas, Venezuela, have developed a way of preparing beans to reduce flatulence. The researchers found that if beans are naturally fermented with Lactobacillus casei bacteria, they contain lower amounts of the compounds causing flatulence upon digestion. Raffinose, a wind-causing compound found in beans, was reduced by 88% with this method. Soluble fibre content went down by over 60%. The amount of insoluble fibre went up 97%.

It has been claimed that patients with gastric troubles should try to avoid L. casei drinks, as the acetic acid produced by these bacteria would worsen one's condition. However, it's worth noticing that gastric problems occur in the stomach, while L. casei live and produce lactic acid in the intestines, and in general, the contents of the digestive tract move from mouth to anus, not the other way.