Lactobacillus casei is a lactic acid bacteria, mesophilic, rod shaped, non-spore forming and gram-positive facultative anaerobes with no cytochrome. It has an optimum pH of 5.5 where the lactic acid it produced through fermentation is vital in making cheeses and yogurts thus, acts as probiotics that support a beneficial balance of microbes to live in the gastrointestinal tract.
Lactobacillus casei is naturally localized in mouth and intestine that produces lactic acids to aid in lowering the pH levels in the digestive system as well as hinders the growth of harmful bacteria to promote and improve digestion. It is mostly found in fermented dairy products including cheese, yogurt and fermented green olives where it gain energy through fermentation including glucose, galactose, mannose, fructose, mannitol and N-acetylglucosamine.
Lactobacillus casei has the capacity in controlling diarrhea, anti-inflammatory effect on gut, alleviating constipation, reducing lactose intolerance and modulates immune system since friendly bacteria is significant for the enhancement of immune system against microorganisms that cause diseases particularly to individual’s suffer from Crohn’s disease.
Species: Lactobacillus casei