Lacticaseibacillus paracasei

Lacticaseibacillus paracasei is a species of Gram-positive bacteria in the genus Lacticaseibacillus. It is a lactic acid bacteria that is commonly used in the production of fermented foods and probiotic supplements.

Taxonomy

Lacticaseibacillus paracasei was formerly classified as Lactobacillus paracasei but was reclassified in 2020 following a comprehensive review of the Lactobacillus genus. The reclassification was based on phylogenetic analysis and other genomic data.

Characteristics

Lacticaseibacillus paracasei is a facultative anaerobe, meaning it can grow in both the presence and absence of oxygen. It is rod-shaped and produces lactic acid as a byproduct of fermentation.

Uses

Lacticaseibacillus paracasei is used in the production of a variety of fermented foods, including yogurt, cheese, and sauerkraut. It is also used in the production of probiotic supplements due to its potential health benefits.

Health Benefits

Lacticaseibacillus paracasei has been studied for its potential health benefits. Some studies suggest that it may support gut health by promoting a healthy microbiota. It may also support immune function and help to manage symptoms of irritable bowel syndrome (IBS).

Safety

Lacticaseibacillus paracasei is generally considered safe for consumption. However, as with all probiotics, it should be used with caution in individuals with weakened immune systems.

See Also

• Lacticaseibacillus rhamnosus
• Lacticaseibacillus casei
• Probiotic

   This article is a bacteria-related stub. You can help WikiMD by expanding it!

   This article is a Probiotics-related stub. You can help WikiMD by expanding it!

Lacticaseibacillus paracasei

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  Lactobacillus paracasei