Lactobacillus casei

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Lactobacillus casei
Scientific classification
Kingdom: Bacteria Phylum: Firmicutes Class: Bacilli Order: Lactobacillales Family: Lactobacillaceae Genus: Lactobacillus Species: L. casei
Binomial name
Lactobacillus casei

Description and significance

Lactobacillus casei is a rod shaped, gram positive bacteria. It is nonsporing, nonmotile, and anaerobic.[2] Scientist have found this bacteria to be beneficial in many ways. It is able to improve and promote digestion. Other advantageous effects include reducing lactose intolerance and alleviating constipation.[1]

Ecology

Lactobacillus casei is found in the human intestine and mouth.

Application to Biotechnology

Lactobacillus casei is usually the predominant species of non-starter lactic acid bacteria that is involved in the ripening of Cheddar cheese and in naturally fermented Sicilian green olives.

References

[1]↑"Lactobacillus casei." Wikipedia, The Free Encyclopedia. 22 Mar 2009, 22:52 UTC. 31 Mar 2009 <http://en.wikipedia.org/w/index.php?title=Lactobacillus_casei&oldid=279033109>.

[2]↑"Lactobacillus casei." Microbewiki, <http://microbewiki.kenyon.edu/index.php/Lactobacillus_casei>