Detailed introduction


Lactobacillus casei LC-G11

Strains introduction

Lactobacillus casei is a facultative-fermentated, microaerophilic species, fermenting sugars into lactic acid, and grows readily at rather low pH values (below pH 5.0) and has an optimum growth temperature of around 37℃. Lactobacillus casei is a beneficial bacteria that is found naturally in both the mouth and intestines of human beings. Lactobacillus casei has a super strong ability to be survive in the gastro-acid(low pH), bile salt, enzyme digestion pressure condition, as well as it has the typical character of the Lactic Acid Bacteria characters, to produce Lactic Acid, Acetic Acid, and enzyme amylase (a carbohydrate-digesting enzyme) etc. Due to this character, the application of the Lactobacillus casei is mainly as the healthy fermented dairy products, like yoghurt, cheese, yoghurt drink etc. It should be one of the most popular used probiotic bacteria in the food sectors. The health benefits for Lactobacillus casei to be used in medication/healthcare is not so super like other Lactic Acid Bacteria probiotic, e.g, Lactobacillus acidophilus, Lactobacillus rhamnosus etc, but Lactobacillus casei do showed some ability in diarrhea/chronic disease management, cholesterol metabolism etc.


1) Medication, HealthCare, Dietary Supplements, in forms of capsules, tablet, sachets/strips, drops etc. 2) Food applicated products, juices, gummies, chocolate, candies, bakeries etc. 3) Dairy products, like yoghurts etc. 4) Pets foods/Animal feed additives etc


(1) Gut-flora balance (2) Aids in dairy product digestion among the lactose-intolerant (3) Helps fight intestinal tract illnesses, like IBS, IBD (4) Decreases duration of diarrhea (5) Assists in the absorption of nutrients (6) Cholesterol reduction (7) Anti-constipation (8) Suppresses occurrences of eczema (9) Decreases antibiotic side effects