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Lacticaseibacillus paracasei (commonly abbreviated as Lc. paracasei) is a gram-positive, homofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and as probiotic cultures. Lc. paracasei is a bacterium that operates by commensalism.
Commercially, L. casei is used in fermenting dairy products and its application as a probiotic. [3] Shirota, a Lactobacillus casei strain. In bacteraemia, it is regarded to be similar in pathogenicity to Lactobacillus and associated with infective endocarditis. [4]
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.
Constipation and the many remedies to offset it are common themes in my nutrition practice as a registered dietitian. Most of us will experience some degree of constipation at some point in our ...
(Reuters) -The U.S. Food and Drug Administration has approved Ionis Pharmaceuticals' drug to treat a rare genetic disorder, making it the company's first wholly-owned drug, the health regulator's ...
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 ...
A new study strengthens the existing evidence that coffee could promote the growth of this bacterium in the gut, potentially contributing to the health benefits associated with coffee.
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