{"id":1828,"date":"2018-06-29T00:00:19","date_gmt":"2018-06-29T00:00:19","guid":{"rendered":"https:\/\/www.consumershealthreport.com\/?page_id=1828"},"modified":"2020-10-20T21:36:44","modified_gmt":"2020-10-20T21:36:44","slug":"lactobacillus-casei","status":"publish","type":"page","link":"https:\/\/www.consumershealthreport.com\/probiotic-supplements\/lactobacillus-casei\/","title":{"rendered":"Lactobacillus Casei"},"content":{"rendered":"\n

Lactobacillus casei <\/em>is a rod-shaped, gram-positive, non-spore forming bacterium strain in the Lactobacilli <\/em>genus (1<\/a>).<\/p>\n\n\n\n

It is found in many strains in lactic acid fermented food products such as sauerkraut, fermented meat and fish, sourdough, pickled vegetables, and wine as well as in beets and dairy products such as Mozzarella cheese (1<\/a>,2<\/a>).<\/p>\n\n\n\n

The bacterium Lactobacillus casei<\/em> cannot tolerate temperatures above 45 degrees Celsius, but can tolerate a wide range of pH values, including environments with a pH below 3.0 (1<\/a>). Due to its tolerance of such acidic environments, as well as those containing bile salts, it can easily survive in the human gastrointestinal tract (2<\/a>,3<\/a>).<\/p>\n\n\n\n

Lactobacillus casei <\/em>strains are commonly used as probiotics to help control the immune response and to assist in positively altering the composition of the gut microbiome (4<\/a>).<\/p>\n\n\n\n

Research has found that the genomic content of various strains of Lactobacillus casei <\/em>can very as much as 32 to 45-percent.<\/p>\n\n\n\n

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Origins & Functions<\/h2>\n\n\n\n

The genotyping of Lactobacillus casei <\/em>strains has been studied through Multilocus Sequence Typing (MLST) and has been diverged into three major lineages, L. casei, L. paracasei, <\/em>and L. rhamnosus,<\/em> dating back to 1.5 million years ago (3<\/a>,4<\/a>).<\/p>\n\n\n\n

Lactobacillus casei <\/em>has been isolated from a variety of hosts such as plants, human and animal body cavities (i.e the gastrointestinal tract, vagina, and oral cavities), as well as a variety of foods such as meat, fish, potatoes, cheese, pickles, wine, and fermented dairy products (1<\/a>,3<\/a>,4<\/a>).<\/p>\n\n\n\n

The functions of Lactobacillus casei <\/em>and related strains in this species are very specific to each strain and include:<\/p>\n\n\n\n