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Since L. casei can survive in a variety of environmental habitats, it has and continues to be extensively studied by health scientists. Commercially, L. casei is used in fermenting dairy products and its application as a probiotic. [3] Shirota, a Lactobacillus casei strain.
Yakult's ingredients are water, skimmed milk, glucose-fructose syrup, sucrose, natural flavors , and live Lacticaseibacillus casei Shirota bacteria. [1] [2] The strain was originally classified as being Lactobacillus casei. [1] Yakult is prepared by adding glucose to skimmed milk and heating the mixture at 90 to 95 °C for about 30 minutes ...
Yakult Honsha Company, Limited (株式会社ヤクルト本社, Kabushiki-gaisha Yakuruto Honsha) is a Japanese company founded in 1955 to sell its flagship product, Yakult—a beverage made using industrial lactic milk, a bacterial strain discovered by Minoru Shirota in the 1920s. [1]
Minoru Shirota (代田 稔, Shirota Minoru, April 23, 1899 – March 10, 1982) was a Japanese microbiologist. In the 1930 Shirota identified a strain of lactic acid bacteria that is part of normal gut flora that he originally called Lactobacillus casei Shirota, which appeared to help contain the growth of harmful bacteria in the gut.
[6] [7] The argument on the nomenclature of L. paracasei versus L. casei was intensely debated as many strains of L. casei or L. paracasei for which sequence data is available in the databases are mis-labeled. [2] In 1989, it was proposed that L. paracasei be designated a subspecies (paracasei) to account for the species that it shares DNA ...
whereby individuals place disproportionate weight on immediate costs and benefits at the expense of delayed outcomes (Ted O'Donoghue and Matthew Rabin 1999). Enforcing the importance of these preferences to health behaviors, a recent meta-analysis of reinforcement
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