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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 ...
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
The genus Lacticaseibacillus comprises the following species: [2] Lacticaseibacillus absianus Bai et al. 2021; Lacticaseibacillus baoqingensis (Long and Gu 2019) Zheng et al. 2020; Lacticaseibacillus brantae (Volokhov et al. 2012) Zheng et al. 2020; Lacticaseibacillus camelliae (Tanasupawat et al. 2007) Zheng et al. 2020
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 ...
Lacticaseibacillus rhamnosus GG (ATCC 53103) is a strain of L. rhamnosus that was isolated in 1983 from the intestinal tract of a healthy human being; filed for a patent on 17 April 1985, by Sherwood Gorbach and Barry Goldin, [11] the 'GG' derives from the first letters of their surnames. [12]
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.
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).
It is estimated to grow between pH 3.4 and 8.8. [8] Lactiplantibacillus plantarum can grow in the temperature range 12 °C to 40 °C. [9] The viable counts of the "L. plantarum" stored at refrigerated condition (4 °C) remained high, while a considerable reduction in the counts was observed stored at room temperature (25 ± 1 °C). [10]