Lactobacillus casei (Lacticaseibacillus casei)

Lactobacillus casei species contains gram positive, rod shaped, non-sporulating (non-spore-forming) non-motile, anaerobic bacteria. This species has some very well-documented strains among its number, including Lactobacillus casei DN-114001 and Lactobacillus casei Lbc80r. These particular strains have been developed and studied by food and health scientists, and are often used to ferment foods such as cheese and yogurts. As with all Lactobacilli, the bacteria within this species produce lactic acid when fermenting sugars in the intestines, which lowers the pH in their environment; however, unlike some of other species in the Lactobacilli genus, Lactobacillus casei is able to survive in a wider range of pH levels and temperatures, which means it is more adaptable and can survive in a variety of locations.

As of April 2020 L. casei has been officially reclassified to Lacticaseibacillus casei (Zheng J et al., 2020).

As some properties & benefits of probiotics may be strain-specific, this database provides even more detailed information at strain level. Read more about the strains that we have included from this genus below.

Lactobacillus acidophilus strains: Lactobacillus acidophilus LA-05, Lactobacillus acidophilus NCFM®Lactobacillus acidophilus Rosell-52.

Lactobacillus casei strains: Lactobacillus casei ShirotaLactobacillus casei DN-114001.

Lactobacillus plantarum strains: Lactobacillus plantarum LP299v.

Lactobacillus reuteri strains: Lactobacillus reuteri Protectis and Lactobacillus reuteri RC-14®.

Lactobacillus rhamnosus strains: Lactobacillus rhamnosus LGG®, Lactobacillus rhamnosus HN001Lactobacillus rhamnosus GR-1® and Lactobacillus rhamnosus Rosell-11.

Lactobacillus paracasei strains: Lactobacillus paracasei CASEI 431®.

For more insights and professional updates on probiotics, please visit the Probiotic Professionals pages.

Bibliography

Lee Y. and Salminen S., (2009), Handbook of Probiotic and Prebiotics. 2nd edition, Hoboken: John Wiley & Sons.
Holzapfel W.H. et al., (2001), ‘Taxonomy and important features of probiotic microorganisms in food and nutrition’. The American Journal of Clinical Nutrition, 73:365S-373S.

Zheng J, Wittouck S. et al., (2020) 'A taxonmonic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae'. Int.J.Syst.Evol.Microbiol, 70(4): 2782-2858. DOI: 10.1099/ijsem.0.004107

Information on this species was gathered by Joanna Scott-Lutyens BA (hons), DipION, Nutritional Therapist; and Kerry Beeson, BSc (Nut.Med) Nutritional Therapist.