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This argument was not accepted by the ICSP, which ruled in 1994 [5] and 2008 that the type strain should not be changed. ICSP also mentions that ATCC 334 is a strain of L. paracasei, meaning that it's the aforementioned "other strains" that need to be moved to paracasei. [6]
Lacticaseibacillus paracasei is a gram-positive, homofermentative, non-spore forming microorganism. [11] As Lc. paracasei is homofermentative, lactic acid is produced as the main product of hexose metabolism while lactate and acetate are produced from pentoses.
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.
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 ...
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. [2] [3] Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see § Taxonomy below).
Lacticaseibacillus manihotivorans (Morlon-Guyot et al. 1998) Zheng et al. 2020; Lacticaseibacillus nasuensis (Cai et al. 2012) Zheng et al. 2020; Lacticaseibacillus pantheris (Liu and Dong 2002) Zheng et al. 2020; Lacticaseibacillus paracasei (Collins et al. 1989) Zheng et al. 2020; Lacticaseibacillus porcinae (Nguyen et al. 2013) Zheng et al. 2020
Lacticaseibacillus rhamnosus (previously Lactobacillus rhamnosus [1]) is a bacterium that originally was considered to be a subspecies of L. casei, but genetic research found it to be a separate species in the L. casei clade, which also includes L. paracasei and L. zeae. [2] [3] It is a short Gram-positive homofermentative facultative anaerobic ...
[2] The Lactobacillaceae are also the only family of the lactic acid bacteria which does not include pathogenic or opportunistic pathogenic organisms although some species, particularly Lacticaseibacillus rhamnosus and Weissella spp. can cause rare infections in critically ill patients. [5] [6]