Lactobacillus casei

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Lactobacillus casei is a species 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. However, a team of scientists from Simón Bolívar University in Caracas, Venezuela found that by using Lactobacillus casei bacteria in the natural fermentation of beans, the beans contained lower amounts of the compounds causing flatulence upon digestion.

Some L. casei has been shown to inhibit the growth of H. pylori, while helping balance the microflora of the large intestine.^[1]. Some L. casei are considered as probiotic and may be effective in alleviation of gastrointestinal pathogenic bacterial diseases.^[2]. According to World Health Organization, those properties have to be demonstrated on each specific strain - including human clinical studies - to be valid [1].

Among the best documented probiotic L.casei, L. casei DN-114001 and L. casei Shirota have been extensively studied and are widely available as functional foods (see Actimel, Yakult).

[edit] See also

• Yakult
• Actimel yoghurt, called DanActive in some markets
• Prebiotic (nutrition)
• Probiotic

[edit] References

[edit] External links

• http://genome.jgi-psf.org/draft_microbes/lacca/lacca.home.html

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