Description – L. casei is a typical cheese bacterium isolated mainly from milk and dairy products but also from silage, sourdough, cow dung, human intestinal tract and mouth and vagina.
Application – The fermented byproducts created by L. casei have been shown to have numerous probiotic benefits that include reducing cholesterol levels, enhancing the immune response, controlling diarrhea, alleviating lactose intolerance and inhibiting intestinal pathogens.
