Lactobacillus casei
Probiotics & Enzymes
Overview
- Lactobacillus casei is a Gram-positive, facultatively anaerobic, rod-shaped bacterium belonging to the Lactobacillus genus (now often classified within the Lactobacillus paracasei clade).
- It is a natural inhabitant of the human gastrointestinal tract.
- It is widely used as a probiotic to modulate gut microbiota, enhance barrier function, and support immune homeostasis.
Chemistry
- Microorganism: Lactobacillus casei is a living microorganism rather than a single chemical entity; thus, a molecular formula does not apply.
- Cell Structure: The bacterium is a Gram-positive, non-spore-forming rod (0.5 × 2–5 µm) with a thick peptidoglycan cell wall containing teichoic acids and a cytoplasmic membrane rich in phospholipids (phosphatidylglycerol, cardiolipin).
- Genome: Its genome is ~2.9 Mbp, encoding ~2,800 protein-coding genes, including the lac operon for lactic acid fermentation (homo-lactic pathway).
- Key Metabolites: Key metabolites include L-lactate (C₃H₆O₃, IUPAC: 2-hydroxypropanoic acid) and bacteriocins (e.g., caseicin, a peptide with a defined amino-acid sequence).
- Surface Proteins: The bacterium’s surface proteins (e.g., mucus-binding protein, MUB) facilitate adhesion to intestinal epithelium.
Sources & Quality
- Natural Sources: L. casei is isolated from traditional fermented foods (e.g., dairy, sauerkraut, kimchi) and human fecal samples.
- Industrial Production: Industrially, strains are cultivated in sterile, anaerobic bioreactors using de-proteinized whey or soy-based media, ensuring high CFU yields.
- Strain Selection: Strain selection (e.g., ATCC 393, DSM 20011) follows strict taxonomic verification (16S rRNA sequencing).
- Processing: Post-culture, cells are harvested, lyophilized with protective cryoprotectants (e.g., trehalose) and encapsulated to preserve viability.
- Quality Control: Quality criteria include ≥10⁹ CFU per dose at expiration, absence of contaminants (E. coli, Salmonella), and stability under 25 °C for ≥12 months.
- Third-Party Testing: Third-party testing (e.g., USP, NSF) ensures strain identity and potency, which are critical for reproducible clinical outcomes.
Where to Buy Lactobacillus casei
Affiliate Disclosure: We earn a commission if you purchase through these links at no additional cost to you. This helps us maintain our research and provides you with the best supplement information.