Lactobacillus casei: Difference between revisions
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==Description and significance== | ==Description and significance== | ||
Lactobacillus casei is a rod shaped, gram positive bacteria. It is nonsporing, nonmotile, and anaerobic. Lactobacillus casei dwells in environments such as the intestinal tracts of animals and fermented dairy products. It can be found naturally in both the human intestine and the mouth. Scientist have found it to be beneficial in many ways. It is able to improve and promote digestion. Some strains of the bacteria help control diarrhea, while other strains have an anti-inflammatory effect on the gut. Other advantageous effects include reducing lactose intolerance and alleviating constipation. Numerous strains have been proven to be probiotics, that is according to the World Health Organization, are "live microorganisms which when administered in adequate amounts confer a health benefit on the host." They have a wide temperature range as well as a wide pH range. The optimum temperature range from 30°C to 40°C and the optimum pH is at 5.5. Lactobacillus casei is also a lactic acid producer, which means it has several applications in biotechnology and in the food industry.<ref | Lactobacillus casei is a rod shaped, gram positive bacteria. It is nonsporing, nonmotile, and anaerobic. Lactobacillus casei dwells in environments such as the intestinal tracts of animals and fermented dairy products. It can be found naturally in both the human intestine and the mouth. Scientist have found it to be beneficial in many ways. It is able to improve and promote digestion. Some strains of the bacteria help control diarrhea, while other strains have an anti-inflammatory effect on the gut. Other advantageous effects include reducing lactose intolerance and alleviating constipation. Numerous strains have been proven to be probiotics, that is according to the World Health Organization, are "live microorganisms which when administered in adequate amounts confer a health benefit on the host." They have a wide temperature range as well as a wide pH range. The optimum temperature range from 30°C to 40°C and the optimum pH is at 5.5. Lactobacillus casei is also a lactic acid producer, which means it has several applications in biotechnology and in the food industry.<ref>[http://microbewiki.kenyon.edu/index.php/Lactobacillus_casei"Lactobacillus casei." Microbewiki, <http://microbewiki.kenyon.edu/index.php/Lactobacillus_casei>]</ref> | ||
==Genome structure== | ==Genome structure== | ||
Revision as of 15:15, 31 March 2009
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Description and significance
Lactobacillus casei is a rod shaped, gram positive bacteria. It is nonsporing, nonmotile, and anaerobic. Lactobacillus casei dwells in environments such as the intestinal tracts of animals and fermented dairy products. It can be found naturally in both the human intestine and the mouth. Scientist have found it to be beneficial in many ways. It is able to improve and promote digestion. Some strains of the bacteria help control diarrhea, while other strains have an anti-inflammatory effect on the gut. Other advantageous effects include reducing lactose intolerance and alleviating constipation. Numerous strains have been proven to be probiotics, that is according to the World Health Organization, are "live microorganisms which when administered in adequate amounts confer a health benefit on the host." They have a wide temperature range as well as a wide pH range. The optimum temperature range from 30°C to 40°C and the optimum pH is at 5.5. Lactobacillus casei is also a lactic acid producer, which means it has several applications in biotechnology and in the food industry.[1]
Genome structure
Cell structure and metabolism
Ecology
Pathology
Lactobacillus casei does not cause any diseases. Not only is it generally considered to be harmless it is well recognized to be beneficial and a nonpathogenic.
Application to Biotechnology
Lactobacillus casei is usually the predominant species of non-starter lactic acid bacteria that is involved in the ripening of Cheddar cheese and in naturally fermented Sicilian green olives.
Current Research
References
[1]↑"Lactobacillus casei." Microbewiki, <http://microbewiki.kenyon.edu/index.php/Lactobacillus_casei>