Lactic Acid Bacteria | Lactobacillus spp.: Lactobacillus casei Group

Lactobacillus casei group comprises lactic acid bacteria mostly associated with dairy products. Species within this group are Lb. casei, Lb. paracasei (including the two subspecies paracasei and tolerans), and Lb. rhamnosus. Lactobacillus paracasei and/or Lb. rhamnosus are commonly found as the dominant nonstarter lactic acid bacteria in many ripened cheeses, contributing to development of cheese flavor. Selected strains from the Lb. casei group are sometimes added to cheese milk as adjuncts for outcompeting undesired microorganisms and for improving and standardizing cheese quality. Some strains of this group also have a probiotic potential and are therefore included in ‘functional’ cheeses and fermented milk beverages (e.g., ‘ABC’ fermented milks), where they remain at high cell densities.