Lactobacillus casei

• Customization: Available
• Packaging Material: Aluminum Foil Bag/Cardboard barrel
• Storage Method: Normal
• Shelf Life: 24 Months
• Nutrient Composition: Mineral
• Resource: Natural
• The content of active substances: 100%
• Transport Package: 25 Kg/Carton Outside and Double Food Plastic Bags
• Specification: 100 billion cfu/g
• Trademark: SOST
• Origin: China
• Production Capacity: 10000 Kg/Momth

Product Description

Product Description

Lactobacillus casei is an organism belonging to the largest genus in the Lactobacillus family, a lactic acid bacterium (LAB), previously classified as Lactobacillus casei-01. This bacterium has been identified as a parthenogenic or slightly aerobic, acid-tolerant, non-spore-forming bacterium. The classification of this group has been debated for several years because researchers have had difficulty distinguishing between Lactobacillus casei and Lactobacillus paracasei strains. Lactobacillus casei is a non-spore-forming, rod-shaped, Gram-positive microorganism that can be found in the reproductive and digestive tracts of humans. Because Lactobacillus casei can survive in a variety of environmental habitats, it has been and continues to be extensively studied by health scientists. Commercially, Lactobacillus casei is used in fermented dairy products and its application as a probiotic.


1. Cancer
Lactobacillus casei has been studied in combination with dietary fiber for its ability to reduce the recurrence of colorectal cancer tumors. This promising study of synbiotics with oligofructose and Bifidobacterium lactis Bb12 has shown that synbiotics can reduce uncontrolled growth of intestinal cells. This is thought to be due to the presence of synbiotics enhancing the mucosal structure, reducing the exposure of epithelial cells to cytotoxic and genotoxic agents, and the reduction in colon cell growth.

2. Obesity
Manipulation of the microbiota through the administration of probiotics is an area that could provide an intervention for the prevention and treatment of obesity. Studies have claimed that obesity is associated with changes in the gut microbiota and immune parameters. Fermented milk containing Lactobacillus casei fed to mice was able to positively affect the microbiota as well as some biomarkers associated with obesity. The ability of Lactobacillus casei to improve weight management compared to orlistat, a drug used to treat obesity, was evaluated in a mouse model of obesity, and the results of this study show promise for the use of probiotic strains as an alternative approach to weight management.

3. Allergic diseases
By modulating the gut microbiota, probiotics have shown the potential to reduce the risk of developing allergies such as atopic dermatitis. For example, early colonization with Lactobacillus casei flora (LCG) at age 5 years in children of allergic and non-allergic parents can reduce the risk of allergies. The use of probiotics such as LGG has been investigated for their potential protective effects in children at high risk for allergies such as asthma and atopic dermatitis.

1.Dairy products
The most common application of Lactobacillus casei is in industry, especially in dairy production.
Lactobacillus cereus is used as one of the probiotic bacteria in dairy products such as milk, yogurt, soy milk, cream and cheese as fermenters and auxiliary fermenters, especially in cheese, adapting to the high salt content and low pH in cheese, increasing the metabolism through some important amino acids and promoting the flavor and ripening of cheese. The special feature of the functional yogurt obtained from the combination of sugar-free yogurt alcohol and probiotics is that, on the one hand, no sucrose or simple sugars are added to the raw material, but xylitol is chosen as a functional sweetener to avoid elevated blood sugar levels; on the other hand, probiotics with unique health functions help digestion.

2. Medical
A commercial beverage containing Lactobacillus casei strains has been shown to inhibit the in vivo growth of H. pylori. Some Lactobacillus casei strains are considered probiotics and may be effective in alleviating pathogenic bacterial diseases of the gastrointestinal tract. According to the World Health Organization, these properties must be proven on each specific strain - including human clinical studies - to be effective. Lactobacillus casei was used in combination with other probiotic strains in a randomized trial to study its role in preventing antibiotic-associated diarrhea (AAD) and Clostridium difficile infection (CDI) in patients not given placebo in the trial for AAD or CDI (depending on the trial), with no adverse effects reported. Studies have shown that Lactobacillus is a safe and effective treatment for acute and infectious diarrhea. Lactobacillus casei can be used in the natural fermentation of legumes during food preparation to reduce the levels of compounds that cause flatulence during digestion.

3.Commercial Probiotics
Lactobacillus casei has been extensively studied and is widely used as a functional food.

4.Others
In the past few years, many studies have been conducted on the decolorization of azo dyes by lactic acid bacteria such as Lactobacillus casei TISTR 1500, Lactobacillus paracasei, and Lactococcus wine. With the activity of azo reductase, the mono- and diazo bonds are completely degraded and other aromatic compounds are generated as intermediates.

Product name:Lactobacillus casei              Batch:YSJ20220219
Manufacture date: Feb 19,2022               Expiry date:feb 18,2024


 

Test Item	Specification	Results
Appearance	White to yellowish powder	Complies
Moisture/%	≤5.0	3.15%
Water activity	≤0.12	Complies
(Pb)Lead/ppm	<0.5	Complies
( As)A rsenic/ppm	<0.5	Complies
(Cd) Cadmium/p pm	<1	Complies
(Hg)Mercury/ppm	<0.1	Complies
Viable cell/CFU/g	≥2 .0 x 10 11	Complies
Non LAB Count/CFU/g	≤5000	Complies
Coliform/CFU /g	< 10	Complies
Yeast & Mold /CFU/g	≤50	Complies
Escherichia coli/CFU/g	Negative in 25g	Complies
Salmonella	Negative in 25g	Complies
Staphylococcus aureus	Negative in 25g	Complies
Shigella	Negative in 25g	Complies
Mold & yeas	≤100 CFU/g	Complies
Coliforms	≤3MPN/g	Complies
Salmonella	Negative	Negative
Coliforms	10cfu/g Max	Complies

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