Lactobacillus casei

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Lactobacillus casei
Scientific classification
Kingdom: Bacteria Phylum: Firmicutes Class: Bacilli Order: Lactobacillales Family: Lactobacillaceae Genus: Lactobacillus Species: L. casei
Binomial name
Lactobacillus casei

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 that is optimum at 5.5.

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.

References

[1]↑"Lactobacillus casei." Microbewiki, <http://microbewiki.kenyon.edu/index.php/Lactobacillus_casei>

[2]↑"Lactobacillus casei." Wikipedia, The Free Encyclopedia. 22 Mar 2009, 22:52 UTC. 31 Mar 2009 <http://en.wikipedia.org/w/index.php?title=Lactobacillus_casei&oldid=279033109>.

[3]↑www.probiotics-lovethatbug.com