Lactobacillus casei - new developments
1999
Obradovic, D.B. (Poljoprivredni fakultet, Beograd - Zemun (Yugoslavia). Institut za prehrambenu tehnologiju i biohemiju) | Ristic, G.N. | Karic, A.
Lactobacillus casei is associated with many habitats, including dairy products, silage, the human mouth and intestine. In fermented milks this bacteria can be used alone or in association with other lactic acid bacteria to create good sensory features. At present there are several fermented milk products on the market. Recent research focused on possible probiotic function of Lactobacillus casei specially in prevention diarrhea various forms, effects on the intestinal microflora, anticancer activity and immunomodulating properties. Not all of the proposed mechanisms have been validated in carefully planned and controlled studies in humans. Therefore additional research is needed followed with very detailed medical documentation and every probiotic strain has to be judged on it's own merit.
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