Lactobacillus casei
Application to Biotechnology
L. casei strains are of industrial significance since they can be applied in a range of fermentation processes, whereas other strains are utilized for their probiotic properties. Some are used in the production of cheese, yogurt, fermented milks, fermented Sicilian green olives, and other products. The natural end product of fermentation for this microbe is lactic acid, which inhibits the development of other organisms as well as decreasing the pH level in the food or beverage product. It is also known to be used in the development of flavor for selected cheeses.
Numerous food industries use the probiotic bateria in their products to promote health. Yogourmet a probiotic yogurt starter includes Lactobacillus Casei, Bifidus, and Acidophilus. Other name brands that also uses L. casei includes Lifeway Yogurt and Stonyfield Farm Yogurt.
DANNON the worldwide leader in fresh dairy products, began producing a probiotic drink called DanActive. The product is contains their own particular strain of the bacteria called L. casei Immunitas®, L. bulgaricus, S. thermophilus, and milk as the main ingredient. L. casei Immunitas® is also known as L. casei DN-114001. It claims that "daily consumption of DanActive with L. casei Immunitas® helps strengthen your body's defenses." [1][2]
Since 1955, the Lactobacillus casei Shirota strain has been used by Yakult Honsha a Japanese food company to produce a probiotic milk-like product called Yakult. It is generated from the fermentation of the bacteria with skimmed milk. It contains 6.5 billion cfu of the bacteria per 65 ml bottle.[3]
- ↑ "Actimel." Wikipedia, The Free Encyclopedia. 2 Apr 2009, 08:50 UTC. 4 Apr 2009 <http://en.wikipedia.org/w/index.php?title=Actimel&oldid=281256710>.
- ↑ http://www.danactive.com/danactive_whatIs_casei.html
- ↑ "Yakult." Wikipedia, The Free Encyclopedia. 14 Mar 2009, 07:19 UTC. 4 Apr 2009 <http://en.wikipedia.org/w/index.php?title=Yakult&oldid=277140860>.