[Bacteria of Lactobacillus casei group: characterization, viability as probiotic in food products and their importance for human health].
Lactobacillus casei is a group of phenotypically and genetically heterogeneous lactic acid bacteria, able to colonize various natural and man-made environments. Strains of the Lactobacillus casei group have been widely studied with respect to their health-promoting properties. Several beneficial functions for the human organism have been attributed to regular consumption of food products containing these strains. Bacteria of the Lactobacillus casei group are of great interest for the food industry to improve food quality. A number of studies have been conducted in order to evaluate the viability of strains of Lactobacillus casei group as probiotic in dairy products, desserts, among others food products. Despite its importance for the food industry, the taxonomy of the Lactobacillus casei group is still unclear. This review discusses important studies related to characterization of strains of Lactobacillus casei group, the application of these bacteria as probiotic in different food products and the main beneficial effects attributed to regular consumption of products containing such microorganisms.
Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brasil.
Flávia Carolina Alonso
FC
Buriti
Susana Marta Isay
SM
Saad
D003611:Dairy Products / Q000382:microbiology*; D058870:Food, Organic / Q000382:microbiology*; D006801:Humans; D007780:Lacticaseibacillus casei / Q000145:classification / Q000235:genetics; D019936:Probiotics / Q000008:administration & dosage*