Frontiers | The Lactobacillus Casei Group: Exploitation for Food and Health-Related Applications

The Lactobacillus Casei Group: Exploitation for Food and Health-Related Applications

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ORIGINAL RESEARCH

Published on 31 Jul 2019

Independent and Interactive Effects of Habitually Ingesting Fermented Milk Products Containing Lactobacillus casei Strain Shirota and of Engaging in Moderate Habitual Daily Physical Activity on the Intestinal Health of Older People

Yukitoshi Aoyagi
Ryuta Amamoto
Sungjin Park
Yusuke Honda
Kazuhito Shimamoto
Akira Kushiro
Hirokazu Tsuji
Hoshitaka Matsumoto
Kensuke Shimizu
2 more
Roy J. Shephard

doi 10.3389/fmicb.2019.01477

14,821 views
35 citations

ORIGINAL RESEARCH

Published on 21 Dec 2018

Reduced-Fat Response of Lactobacillus casei subsp. casei SY13 on a Time and Dose-Dependent Model

Zhenhu Jia
Xiaoyang Pang
Jiaping Lv

doi 10.3389/fmicb.2018.03200

1,456 views
3 citations

MINI REVIEW

Published on 22 Nov 2018

How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses

Benedetta Bottari
Alessia Levante
Erasmo Neviani
Monica Gatti

doi 10.3389/fmicb.2018.02866

4,566 views
33 citations

ORIGINAL RESEARCH

Published on 20 Nov 2018

The Influence of Viable Cells and Cell-Free Extracts of Lactobacillus casei on Volatile Compounds and Polyphenolic Profile of Elderberry Juice

Annalisa Ricci
Alessia Levante
Martina Cirlini
Luca Calani
Valentina Bernini
Daniele Del Rio
Gianni Galaverna
Erasmo Neviani
Camilla Lazzi

doi 10.3389/fmicb.2018.02784

3,034 views
23 citations

ORIGINAL RESEARCH

Published on 30 Oct 2018

Genetic Signatures of Dairy Lactobacillus casei Group

Alessandra Fontana
Carla Zacconi
Lorenzo Morelli

doi 10.3389/fmicb.2018.02611

5,160 views
19 citations

ORIGINAL RESEARCH

Published on 17 Oct 2018

Conversion of Methionine to Cysteine in Lactobacillus paracasei Depends on the Highly Mobile cysK-ctl-cysE Gene Cluster

Daniel Wüthrich
Stefan Irmler
Hélène Berthoud
Barbara Guggenbühl
Elisabeth Eugster
Rémy Bruggmann

doi 10.3389/fmicb.2018.02415

3,211 views
10 citations

ORIGINAL RESEARCH

Published on 21 Sep 2018

Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With Lactobacillus rhamnosus

Megan Parker
Stephanie Zobrist
Chantal Donahue
Connor Edick
Kimberly Mansen
Mehdi Hassan Zade Nadjari
Margreet Heerikhuisen
Wilbert Sybesma
Douwe Molenaar
2 more
Remco Kort

doi 10.3389/fmicb.2018.02218

15,459 views
47 citations

REVIEW

Published on 10 Sep 2018

The Lactobacillus casei Group: History and Health Related Applications

Daragh Hill
Ivan Sugrue
Conor Tobin
Colin Hill
Catherine Stanton
R. Paul Ross

doi 10.3389/fmicb.2018.02107

84,255 views
207 citations

HYPOTHESIS AND THEORY

Published on 22 Aug 2018

Identification and Classification for the Lactobacillus casei Group

Chien-Hsun Huang
Shiao-Wen Li
Lina Huang
Koichi Watanabe

doi 10.3389/fmicb.2018.01974

42,508 views
80 citations

ORIGINAL RESEARCH

Published on 22 Aug 2018

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

Sib S. Giri
Venkatachalam Sukumaran
Shib S. Sen
Se Chang Park

doi 10.3389/fmicb.2018.01976

8,735 views
28 citations

REVIEW

Published on 14 Aug 2018

The Probiotic Lactobacillus rhamnosus for Alleviation of Helicobacter pylori-Associated Gastric Pathology in East Africa

Nieke Westerik
Gregor Reid
Wilbert Sybesma
Remco Kort

doi 10.3389/fmicb.2018.01873

21,521 views
29 citations

ORIGINAL RESEARCH

Published on 02 Aug 2018

Quantitative Recovery of Viable Lactobacillus paracasei CNCM I-1572 (L. casei DG®) After Gastrointestinal Passage in Healthy Adults

Stefania Arioli
Ranjan Koirala
Valentina Taverniti
Walter Fiore
Simone Guglielmetti

doi 10.3389/fmicb.2018.01720

6,108 views
24 citations

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Food Microbiology

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Articles

Independent and Interactive Effects of Habitually Ingesting Fermented Milk Products Containing Lactobacillus casei Strain Shirota and of Engaging in Moderate Habitual Daily Physical Activity on the Intestinal Health of Older People

Reduced-Fat Response of Lactobacillus casei subsp. casei SY13 on a Time and Dose-Dependent Model

How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses

The Influence of Viable Cells and Cell-Free Extracts of Lactobacillus casei on Volatile Compounds and Polyphenolic Profile of Elderberry Juice

Genetic Signatures of Dairy Lactobacillus casei Group

Conversion of Methionine to Cysteine in Lactobacillus paracasei Depends on the Highly Mobile cysK-ctl-cysE Gene Cluster

Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With Lactobacillus rhamnosus

The Lactobacillus casei Group: History and Health Related Applications

Identification and Classification for the Lactobacillus casei Group

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

The Probiotic Lactobacillus rhamnosus for Alleviation of Helicobacter pylori-Associated Gastric Pathology in East Africa

Quantitative Recovery of Viable Lactobacillus paracasei CNCM I-1572 (L. casei DG®) After Gastrointestinal Passage in Healthy Adults

Frontiers in Microbiology

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