Lactobacillus casei group comprises lactic acid bacteria mostly associated with dairy products. Species within this group are L. casei, Lactobacillus paracasei (including the two subspecies paracasei and tolerans), and Lactobacillus rhamnosus. L. paracasei and/or L. rhamnosus are commonly found as the dominant nonstarter lactic acid bacteria in many ripened cheeses, contributing to development of cheese flavor. Selected strains from the L. casei group are sometimes added to cheese milk as adjuncts for outcompeting undesired microorganisms, and for improving and standardizing cheese quality. Some strains of this group have a probiotic potential and are included in functional cheeses and fermented milk beverages.
Lactobacillus casei Group
Minervini Fabio
;Calasso Maria
2022-01-01
Abstract
Lactobacillus casei group comprises lactic acid bacteria mostly associated with dairy products. Species within this group are L. casei, Lactobacillus paracasei (including the two subspecies paracasei and tolerans), and Lactobacillus rhamnosus. L. paracasei and/or L. rhamnosus are commonly found as the dominant nonstarter lactic acid bacteria in many ripened cheeses, contributing to development of cheese flavor. Selected strains from the L. casei group are sometimes added to cheese milk as adjuncts for outcompeting undesired microorganisms, and for improving and standardizing cheese quality. Some strains of this group have a probiotic potential and are included in functional cheeses and fermented milk beverages.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
