User:YamsLeap/Lacticaseibacillus casei: Difference between revisions
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==== Dairy ==== |
==== Dairy ==== |
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The most common application of ''L. casei'' is industrial, specifically for [[dairy]] production. ''Lacticaseibacillus casei'', when fermenting sugars, produces lactic acid that is crucial for fermenting dairy product |
The most common application of ''L. casei'' is industrial, specifically for [[dairy]] production to enhance their flavor and texture. ''Lacticaseibacillus casei'', when fermenting sugars, produces lactic acid that is crucial for fermenting dairy product<ref name=":0" />. The optimum pH for this species is 5.5, but the production of lactic acid cause the pH level of its environment to decrease. |
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| ⚫ | This is typically the dominant species of nonstarter lactic acid bacteria (i.e. contaminant bacteria) present in ripening [[cheddar cheese]], and, recently, the complete genome sequence of ''L. casei'' [[American Type Culture Collection|ATCC]] 334 has become available. ''L. casei'' is also the dominant species in naturally fermented Sicilian [[green olives]]. |
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=== Commercial probiotic === |
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| ⚫ | is typically the dominant species of nonstarter lactic acid bacteria (i.e. contaminant bacteria) present in ripening [[cheddar cheese]], and, recently, the complete genome sequence of ''L. casei'' [[American Type Culture Collection|ATCC]] 334 has become available. ''L. casei'' is also the dominant species in naturally fermented Sicilian [[green olives]]. |
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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 food|functional foods]] (see [[Actimel]], [[Yakult]]). L. casei is a facultative heterofermentative LAB that ferments to lactic acid<ref>{{Cite journal |last=Hill |first=Daragh |last2=Sugrue |first2=Ivan |last3=Tobin |first3=Conor |last4=Hill |first4=Colin |last5=Stanton |first5=Catherine |last6=Ross |first6=R. Paul |date=2018-09-10 |title=The Lactobacillus casei Group: History and Health Related Applications |url=https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6160870/ |journal=Frontiers in Microbiology |volume=9 |pages=2107 |doi=10.3389/fmicb.2018.02107 |issn=1664-302X |pmc=6160870 |pmid=30298055}}</ref>. Due to this, it withstands highly acidic environments which is crucial for its role as a probiotic. |
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Probiotics must tolerate acid stress as it travels through the gastrointestinal tract. L. casei uses the Arginine deimindase pathway, an energy dependent catabolic system used to derive ATP, ornithine, CO<sub>2</sub> and NH<sub>3</sub> from arginine, to lower the pH level of it's environment<ref>{{Cite journal |last=Marquis |first=R E |last2=Bender |first2=G R |last3=Murray |first3=D R |last4=Wong |first4=A |date=1987-01 |title=Arginine deiminase system and bacterial adaptation to acid environments |url=https://journals.asm.org/doi/pdf/10.1128/aem.53.1.198-200.1987 |journal=Applied and Environmental Microbiology |volume=53 |issue=1 |pages=198–200 |doi=10.1128/aem.53.1.198-200.1987 |issn=0099-2240}}</ref>. In addition, the acidic environment causes the levels of glucose-phosphotransferase system (PTS) and the proteins found on the surface of the bacteria to increase to help it survive<ref>{{Cite journal |last=Nezhad |first=Marzieh Hosseini |last2=Knight |first2=Matthew |last3=Britz |first3=Margaret Lorraine |date=2012-02-01 |title=Evidence of changes in cell surface proteins during growth of Lactobacillus casei under acidic conditions |url=https://doi.org/10.1007/s10068-012-0033-1 |journal=Food Science and Biotechnology |language=en |volume=21 |issue=1 |pages=253–260 |doi=10.1007/s10068-012-0033-1 |issn=2092-6456}}</ref>. |
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Another commercially available form of L. casei can be found in Danactive made by Dannon. They registered trademarked ''L. casei'' as '''''L. casei''''' '''Immunita'''. |
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=== References === |
=== References === |
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Revision as of 19:57, 2 April 2022
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Lead
Lacticaseibacillus casei is an anaerobic species that belongs to the genus Lacticaseibacillus, a lactic acid bacteria (LAB), that was previously classified as Lactobacillus casei-01[1]. This species is a non-sporing, rod-shaped, gram positive microorganism that can be found within the reproductive and digestive tract of the human body[2]. Since L. casei can survive in a variety of environmental habitats, it has and continues to be extensively studied by health scientist. Commercially, L. casei is used in fermenting dairy products and its application as a probiotic[3]. This particular species of Lacticaseibacillus is documented to have a wide pH and temperature range, and complements the growth of L. acidophilus, a producer of the enzymeamylase (a carbohydrate-digesting enzyme).
Article body
Dairy
The most common application of L. casei is industrial, specifically for dairy production to enhance their flavor and texture. Lacticaseibacillus casei, when fermenting sugars, produces lactic acid that is crucial for fermenting dairy product[2]. The optimum pH for this species is 5.5, but the production of lactic acid cause the pH level of its environment to decrease.
This is typically the dominant species of nonstarter lactic acid bacteria (i.e. contaminant bacteria) present in ripening cheddar cheese, and, recently, the complete genome sequence of L. casei ATCC 334 has become available. L. casei is also the dominant species in naturally fermented Sicilian green olives.
Commercial probiotic
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). L. casei is a facultative heterofermentative LAB that ferments to lactic acid[4]. Due to this, it withstands highly acidic environments which is crucial for its role as a probiotic.
Probiotics must tolerate acid stress as it travels through the gastrointestinal tract. L. casei uses the Arginine deimindase pathway, an energy dependent catabolic system used to derive ATP, ornithine, CO2 and NH3 from arginine, to lower the pH level of it's environment[5]. In addition, the acidic environment causes the levels of glucose-phosphotransferase system (PTS) and the proteins found on the surface of the bacteria to increase to help it survive[6].
Another commercially available form of L. casei can be found in Danactive made by Dannon. They registered trademarked L. casei as L. casei Immunita.
References
- ^ Pimentel, Tatiana Colombo; Brandão, Larissa Ramalho; de Oliveira, Matthaws Pereira; da Costa, Whyara Karoline Almeida; Magnani, Marciane (2021-08-01). "Health benefits and technological effects of Lacticaseibacillus casei-01: An overview of the scientific literature". Trends in Food Science & Technology. 114: 722–737. doi:10.1016/j.tifs.2021.06.030. ISSN 0924-2244.
- ^ a b Zheng, Jinshui; Wittouck, Stijn; Salvetti, Elisa; Franz, Charles M.A.P.; Harris, Hugh M.B.; Mattarelli, Paola; O’Toole, Paul W.; Pot, Bruno; Vandamme, Peter; Walter, Jens; Watanabe, Koichi. "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". International Journal of Systematic and Evolutionary Microbiology. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. ISSN 1466-5034.
- ^ Wuyts, Sander; Wittouck, Stijn; Boeck, Ilke; Allonsius, Camille; Pasolli, Edoardo; Segata, Nicola; Lebeer, Sarah (2017-08-29). "Large-Scale Phylogenomics of the Lactobacillus casei Group Highlights Taxonomic Inconsistencies and Reveals Novel Clade-Associated Features". mSystems. 2: e00061–17. doi:10.1128/mSystems.00061-17.
- ^ Hill, Daragh; Sugrue, Ivan; Tobin, Conor; Hill, Colin; Stanton, Catherine; Ross, R. Paul (2018-09-10). "The Lactobacillus casei Group: History and Health Related Applications". Frontiers in Microbiology. 9: 2107. doi:10.3389/fmicb.2018.02107. ISSN 1664-302X. PMC 6160870. PMID 30298055.
{{cite journal}}: CS1 maint: unflagged free DOI (link) - ^ Marquis, R E; Bender, G R; Murray, D R; Wong, A (1987-01). "Arginine deiminase system and bacterial adaptation to acid environments". Applied and Environmental Microbiology. 53 (1): 198–200. doi:10.1128/aem.53.1.198-200.1987. ISSN 0099-2240.
{{cite journal}}: Check date values in:|date=(help) - ^ Nezhad, Marzieh Hosseini; Knight, Matthew; Britz, Margaret Lorraine (2012-02-01). "Evidence of changes in cell surface proteins during growth of Lactobacillus casei under acidic conditions". Food Science and Biotechnology. 21 (1): 253–260. doi:10.1007/s10068-012-0033-1. ISSN 2092-6456.