Lacticaseibacillus paracasei

Lacticaseibacillus paracasei is a species of Gram-positive bacteria in the genus Lacticaseibacillus. It is a lactic acid bacteria that is commonly used in the production of fermented foods and probiotic supplements.

Taxonomy[edit]

Lacticaseibacillus paracasei was formerly classified as Lactobacillus paracasei but was reclassified in 2020 following a comprehensive review of the Lactobacillus genus. The reclassification was based on phylogenetic analysis and other genomic data.

Characteristics[edit]

Lacticaseibacillus paracasei is a facultative anaerobe, meaning it can grow in both the presence and absence of oxygen. It is rod-shaped and produces lactic acid as a byproduct of fermentation.

Uses[edit]

Lacticaseibacillus paracasei is used in the production of a variety of fermented foods, including yogurt, cheese, and sauerkraut. It is also used in the production of probiotic supplements due to its potential health benefits.

Health Benefits[edit]

Lacticaseibacillus paracasei has been studied for its potential health benefits. Some studies suggest that it may support gut health by promoting a healthy microbiota. It may also support immune function and help to manage symptoms of irritable bowel syndrome (IBS).

Safety[edit]

Lacticaseibacillus paracasei is generally considered safe for consumption. However, as with all probiotics, it should be used with caution in individuals with weakened immune systems.