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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.
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] The next major event in taxonomic revision came with Zheng et al. 2020, which split Lactobacillus into several genera on phylogenomic grounds.
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]
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
Yakult's ingredients are water, skimmed milk, glucose-fructose syrup, sucrose, natural flavors , and live Lacticaseibacillus casei Shirota bacteria. [2] [3] The strain was originally classified as being Lactobacillus casei. [2] Yakult is prepared by adding glucose to skimmed milk and heating the mixture at 90 to 95 °C for about 30 minutes ...
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.
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.
Preliminary research is evaluating the potential physiological effects of multiple probiotic strains, as opposed to a single strain. [ 133 ] [ 134 ] As the human gut may contain tens of thousands of microbial species, one theory indicates that this diverse environment may benefit from consuming multiple probiotic strains, an effect that remains ...