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

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]

Genome structure

Cell structure and metabolism

Ecology

Lactobacillus casei is found in the human intestine and mouth.

Pathology

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.

Current Research

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>

  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>.
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