Significance of Lactobacillus casei
Lactobacillus casei is a specific strain of bacteria known for its ability to produce bacteriocin, which has antimicrobial properties. This species contributes to the oral microbiome and is studied for its antimicrobial efficacy. It is also a probiotic used with Mentha longifolia essential oil in cheese production to inhibit harmful bacteria, and it serves as a type of lactic acid bacteria employed in vaccine development for delivering HPV antigens.
Synonyms: Lactic acid bacteria
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The concept of Lactobacillus casei in scientific sources
Lactobacillus casei is a probiotic bacteria utilized in cheese production with Mentha longifolia essential oil to combat harmful bacteria, and it also contributes to the oral microbiome, where its antimicrobial properties are evaluated.
From: World Journal of Pharmaceutical Research
(1) A type of lactic acid bacteria utilized in vaccine development, particularly for delivering HPV antigens.[1] (2) A specific strain of bacteria identified as capable of producing bacteriocin, a compound with antimicrobial properties.[2]
From: Ancient Science of Life
(1) A probiotic bacteria used in conjunction with Mentha longifolia essential oil in cheese production to inhibit harmful bacteria.[3]
From: AYU (Journal of Research in Ayurveda)
(1) A bacterial species that can play a role in the oral microbiome and is tested against for antimicrobial efficacy.[4]