Lacticaseibacillus casei (L. casei), formerly known as Lactobacillus casei, is a probiotic bacterial strain that occurs in various environments, including fermented foods like yogurt and cheese. Despite its presence in these foods and its use in probiotics, L. casei is generally not a natural or permanent component of the human gut flora.
The name "Lacticaseibacillus casei" reflects its historical role in the fermentation of dairy products, with "-casei" indicating its frequent presence in fermented cheese products. This fermentation capability makes L. casei an important player in the food industry, especially in the development of the flavor and texture of fermented dairy products.
Although L. casei is capable of adapting to the conditions of the human gut and is used in various probiotic products, its intake does not necessarily lead to a long-term or permanent colonization in the human gut. The presence and frequency of L. casei in the gut flora can vary greatly and is influenced by factors such as diet, health status, and lifestyle.
In terms of health benefits, L. casei supports digestive health and can help alleviate digestive discomfort as well as strengthen the immune system. Its adaptability to various environments underscores its robustness and versatility, making it valuable for use in both probiotic products and the food industry. Despite these benefits, however, it is important to recognize that L. casei typically does not cause a permanent change in the composition of the human gut microbiome.
