Health benefits and technological effects of Lacticaseibacillus casei-01: An overview of the scientific literature

Synbiotic edible film from konjac glucomannan composed of Lactobacillus casei ‐01® and Orafti®GR, and its application as coating on bread buns

(2020) Patthasarun Pruksarojanakul et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage

(2020) Carla Salete Jadão Alves et al.   JOURNAL OF DAIRY RESEARCH

Probiotic fermented sheep’s milk containing Lactobacillus casei 01: Effects on enamel mineral loss and Streptococcus counts in a dental biofilm model

(2019) Patricia Nadelman et al.   Journal of Functional Foods

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

(2019) C. S. Ranadheera et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Horizontal gene transfer in human-associated microorganisms inferred by phylogenetic reconstruction and reconciliation

(2019) Hyeonsoo Jeong et al.   Scientific Reports

Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters?

(2019) Rayrinne Ferreira Miranda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic Prato cheese attenuates cigarette smoke-induced injuries in mice

(2019) Felipe M. Vasconcelos et al.   FOOD RESEARCH INTERNATIONAL

Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice

(2019) M.A. Cordeiro et al.   JOURNAL OF DAIRY SCIENCE

Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc‐1 during shelf life and simulated gastrointestinal conditions?

(2019) Fernanda Diekmann Mantovani et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival

(2019) Guilherme M. Costa et al.   INTERNATIONAL DAIRY JOURNAL

Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?

(2019) L.C. Grom et al.   JOURNAL OF DAIRY SCIENCE

Impact of the addition of Lactobacillus casei and oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage

(2019) Rayrinne Ferreira Miranda et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products

(2019) Jonas T. Guimarães et al.   ULTRASONICS SONOCHEMISTRY

Prato cheese containing Lactobacillus casei 01 fails to prevent dextran sodium sulphate-induced colitis

(2019) Bárbara F. Cordeiro et al.   INTERNATIONAL DAIRY JOURNAL

Paraprobiotics and postbiotics: concepts and potential applications in dairy products

(2019) Cássia P Barros et al.   Current Opinion in Food Science

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

(2018) Celso F. Balthazar et al.   FOOD CHEMISTRY

Effects of heat-killed Lactobacillus plantarum against influenza viruses in mice

(2018) Sehee Park et al.   JOURNAL OF MICROBIOLOGY

Survival of probiotics in soyoghurt plus mulberry ( c.v. Chiang Mai 60) leaf extract during refrigerated storage and their ability to tolerate gastrointestinal transit

(2018) Varongsiri Kemsawasd et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative exoproteome analyses of Lactobacillus spp. reveals species- and strain-specific proteins involved in their extracellular interaction and probiotic potential

(2018) Bernadette B. Bagon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of whey protein coating incorporated with Bifidobacterium and Lactobacillus on sliced ham properties

(2018) Joana Odila Pereira et al.   MEAT SCIENCE

Postbiotics: An evolving term within the functional foods field

(2018) J.E. Aguilar-Toalá et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive overweighted women – A randomized double-blind pilot trial

(2018) Marcella F. Sperry et al.   Journal of Functional Foods

Consumption of Probiotic Lactobacillus fermentum MTCC: 5898-Fermented Milk Attenuates Dyslipidemia, Oxidative Stress, and Inflammation in Male Rats Fed on Cholesterol-Enriched Diet

(2018) Radha Yadav et al.   Probiotics and Antimicrobial Proteins

Qualification of tropical fruit-derived Lactobacillus plantarum strains as potential probiotics acting on blood glucose and total cholesterol levels in Wistar rats

(2018) Whyara Karoline Almeida da Costa et al.   FOOD RESEARCH INTERNATIONAL

Probiotic Prato cheese consumption attenuates development of renal calculi in animal model of urolithiasis

(2018) Aline A. Martins et al.   Journal of Functional Foods

The Lactobacillus casei Group: History and Health Related Applications

(2018) Daragh Hill et al.   Frontiers in Microbiology

Probiotic Yogurt for the Prevention of Antibiotic-associated Diarrhea in Adults

(2018) María Velasco et al.   JOURNAL OF CLINICAL GASTROENTEROLOGY

Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice

(2017) Guilherme Mamede da Costa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Paraprobiotics: Evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods

(2016) Caroline N. de Almada et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology

(2015) Jinshui Zheng et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Stimulatory effects of tea supplements on the propagation of Lactobacillus casei in milk

(2015) Chengjie Ma et al.   INTERNATIONAL DAIRY JOURNAL

Probiotic clarified apple juice with oligofructose or sucralose as sugar substitutes: Sensory profile and acceptability

(2015) Tatiana Colombo Pimentel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type

(2015) Tatiana Colombo Pimentel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spray drying Lactobacillus casei 01 in lychee juice varied carrier materials

(2015) Niras Kingwatee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera

(2015) Zhihong Sun et al.   Nature Communications

Addition of probiotic bacteria in a semi-hard goat cheese (coalho): Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria

(2014) Maria Elieidy Gomes de Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice

(2014) W. Krasaekoopt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

The effect of five probiotic lactobacilli strains on the growth and biofilm formation ofStreptococcus mutans

(2014) X Lin et al.   ORAL DISEASES

Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt

(2013) T.C. Pimentel et al.   JOURNAL OF DAIRY SCIENCE

Safety evaluation of Lactobacillus paracasei subsp. paracasei LC-01, a probiotic bacterium

(2013) Hao Zhang et al.   JOURNAL OF MICROBIOLOGY

Activities of free and encapsulatedLactobacillus acidophilusLA5 orLactobacillus casei01 in processed longan juices on exposure to simulated gastrointestinal tract

(2012) Pittaya Chaikham et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

(2012) Maria Elieidy Gomes de Oliveira et al.   SCIENTIA AGRICOLA

The Genus Lactobacillus: A Taxonomic Update

(2012) Elisa Salvetti et al.   Probiotics and Antimicrobial Proteins

The growth behaviour and enhancement of probiotic viability in bioyoghurt

(2011) S.M. El-Dieb et al.   INTERNATIONAL DAIRY JOURNAL

Effect of long-chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage

(2011) TATIANA C PIMENTEL et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Antiproliferative and anticytotoxic effects of cell fractions and exopolysaccharides from Lactobacillus casei 01

(2011) Chu-Ting Liu et al.   MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS

Impact of heat-inactivated Lactobacillus casei and Lactobacillus paracasei strains on cytokine responses in whole blood cell cultures of children with atopic dermatitis

(2010) B. Cukrowska et al.   FOLIA MICROBIOLOGICA

Live and heat-inactivated lactobacilli from feces inhibit Salmonella typhi and Escherichia coli adherence to caco-2 cells

(2009) S. N. Ostad et al.   FOLIA MICROBIOLOGICA