Lactobacillus casei

L. casei also produces L-lactic acid that helps increase salt tolerance. It is useful as acid-producing starter cultures for milk fermentation, and as specialty cultures for the intensification and acceleration of flavor development in certain bacterial-ripened cheese varieties. It is not only an inhibiting activator in tumor cells but it also has a beneficial stimulating activity in normal cells. L. casei is very beneficial to lactose intolerant individuals in their consumption of diary products. L. casei was reported in Microbiology & Immunology to have the most potent protective activity against the potentially lethal Listeria bacteria than any other \ beneficial bacteria

 

Lactobacillus casei is a transient, anaerobic microorganism found in the human intestine and mouth. This particular species of lactobacillus is documented to have a wide pH and temperature range, and complements the growth of L Acidophlius, a producer of the enzyme amylase (a carbohydrate-digesting enzyme). It is known to improve digestion and reduce milk intolerance and constipation.

 

Some L. casei has been shown to inhibit the growth of H pylori, while helping balance the microflora of the large intestine.

 

Other live bacteria in our probiotic formula:

Lactobacillus acidophilus - Lactobacillus bulgaricus - Lactobacillus casei -  Lactobacillus fermentum -  Lactobacillus plantarum - Lactobacillus brevis  - Lactobacillus amylovorus  - Lactobacillus buchneri -  Bifidobacterium bifidum  -  Bifidobacterium longum -  Pediococcus pentosaceus  Pediococcus halophilus  - Pediococcus damnosus  - Streptococcus thermophilus  Lactococcus lactis