User:YamsLeap/Lacticaseibacillus casei
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Lacticaseibacillus casei is a 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, anaerobic, 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 can be isolated from Chinese pickles, feces, commercial dairy supplements, and the respiratory tract. It has and continues to be extensively studied by health scientist because of its use in fermenting products including milk, cheese, yogurt, wine and meat, and its use 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).
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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.
- 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.
- 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.
- ^ 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.
- ^ 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.