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The cells of Lc. paracasei are typically rod shaped, with a size range of 2.0μm to 4.0μm in width, and 0.8 to 1.0μm in length. [6] The organism is nonmotile. Lc. paracasei cells often have square ends, and may exist either in single form or in chains. [6] Lacticaseibacillus paracasei grows optimally in a temperature range between 10 and 37 ...
Lactobacillus paracasei: bacterium: dairy [2] Lactobacillus paracasei: bacterium: meat [2] Lactobacillus paracasei ssp. paracasei: bacterium: cheese (cacio di Fossa) [12] Lactobacillus paracasei ssp. paracasei: bacterium: cheese (canestrato pugliese) [12] Lactobacillus paracasei ssp. paracasei: bacterium: cheese (pecorino sardo) [12 ...
Live probiotic cultures are part of fermented dairy products, other fermented foods, and probiotic-fortified foods. [18] Lactic acid bacteria (LAB), which are food fermenting bacteria, have the ability to prevent food spoilage and can improve the nutritive value of the foods they inhabit. Acid fermentation (as well as salting), remains one of ...
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).
The bifidobacterial genome contains many genes that encode for carbohydrate-modifying enzymes as well as genes that encode for carbohydrate uptake proteins. The presence of these genes indicates that Bifidobacteria contain specific metabolic pathways specialized for the fermentation and metabolism of plant-derived oligosaccharides, or prebiotics.
Lactobacillus casei subsp. pseudoplantarum Abo-Elnaga and Kandler 1965 (Approved Lists 1980) was not adjusted by Zheng, but remains valid. It is, however, phylogenomically problematic: the type strain is classified by ATCC, JCM, and BCCM as L. paracasei subsp. paracasei. [9] Lacticaseibacillus chiayiensis (Huang et al. 2018) 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 (Hansen 1968) Zheng et al. 2020; Lacticaseibacillus saniviri (Oki et al. 2012) Zheng et al. 2020; Lacticaseibacillus sharpeae (Weiss et al. 1982) Zheng et al. 2020
The Lactobacillaceae are a family of lactic acid bacteria. [3] It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; [4] in the Lactobacillaceae, the pathway used for hexose fermentation is a genus-specific trait.