Lactobacillus casei

Taxobox
color = lightgrey
name = "Lactobacillus casei"
regnum = Bacteria
divisio = Firmicutes
classis = Bacilli
ordo = Lactobacillales
familia = Lactobacillaceae
genus = "Lactobacillus"
species = "L. casei"
binomial = "Lactobacillus casei"
binomial_authority = (Orla-Jensen 1916)
Hansen & Lessel 1971

"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.

"Lactobacillus casei" is typically the dominant species of non starter lactic acid bacteria (NSLAB) present in ripening Cheddar cheese and recently, the complete genome sequence of "L. casei" ATCC 334 has become available.

Some L. casei has been shown to inhibit the growth of H. pylori, while helping balance the microflora of the large intestine. [ [http://www3.interscience.wiley.com/cgi-bin/fulltext/118880250/PDFSTART Effect of frequent consumption of a Lactobacillus casei-containing milk drink in Helicobacter pylori-colonized subjects] ] . Some L. casei are considered as probiotic and may be effective in alleviation of gastrointestinal pathogenic bacterial diseases. [ [http://aem.asm.org/cgi/content/abstract/63/2/513 Antagonistic activity exerted in vitro and in vivo by Lactobacillus casei (strain GG) against Salmonella typhimurium C5 infection - Hudault et al. 63 (2): 513 - Applied and Environmental Microbiology ] ] . According to World Health Organization, those properties have to be demonstrated on each specific strain—including human clinical studies—to be valid [http://www.who.int/entity/foodsafety/fs_management/en/probiotic_guidelines.pdf] .

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).

In the past few years, there are many studies in the decolorization of azo dyes by lactic acid bacteria such as "L. casei" TISTR 1500, "L. paracasei", "Oenococcus oeni". With the azoreductase activity, mono-, di- azo bonds are degraded completely, and generate other aromatic compounds as intermediates. [ Seesuriyachan, P., Takenaka, S., Kuntiya, A., Klayraung, S., Murakami, S., Aoki, K., 2007. Metabolism of azo dyes by Lactobacillus casei TISTR 1500 and effects of various factors on decolorization. Water Res, 41, 985-92. ]

ee also

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

References

External links

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