Lacticaseibacillus paracasei
Species of bacterium / From Wikipedia, the free encyclopedia
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Lacticaseibacillus paracasei (commonly abbreviated as Lc. paracasei) is a gram-positive, homofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and as probiotic cultures. Lc. paracasei is a bacterium that operates by commensalism. It is commonly found in many human habitats such as human intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products.[1] The name includes morphology, a rod-shaped (bacillus shape) bacterium with a width of 2.0 to 4.0μm and length of 0.8 to 1.0μm.
Lacticaseibacillus paracasei | |
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Scientific classification | |
Domain: | Bacteria |
Phylum: | Bacillota |
Class: | Bacilli |
Order: | Lactobacillales |
Family: | Lactobacillaceae |
Genus: | Lacticaseibacillus |
Species: | L. paracasei |
Binomial name | |
Lacticaseibacillus paracasei (Collins et al. 1989) Zheng et al. 2020 | |
Subspecies | |
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Synonyms | |
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Strains of L. paracasei have been isolated from a variety of environments including dairy products, plants or plant fermentations, and from the human and animal gastrointestinal tracts.[2][3] A protracted refrigeration period before in vitro gastrointestinal transit (GIT) did not affect or influenced very weakly cell resistance.[4]
Lacticaseibacillus paracasei is genotypically and phenotypically closely related from other members of the Lacticaseibacillus casei group which also includes Lacticaseibacillus casei, Lacticaseibacillus zeae[5] and Lacticaseibacillus rhamnosus.[6] However, these species are readily differentiated from each other by Multi-Locus-Sequence-Typing, core genome phylogeny, or Average Nucleotide Identity.[5][3][7] Its fermentative properties allows it to be used as biological food processors and supplements for diets and medical disorders, especially in the gastrointestinal tract.[8]
Although probiotics are considered safe, they may cause bacteria-host interactions and adverse health consequences. In certain cases there is a risk of bacteremia when probiotics are used.[9][10] Currently, the probiotic strain, frequency, dose and duration of the probiotic therapies are not established.[9]