Lactobacillus casei
Synopsis of lactobacillus casei
Lactobacillus casei is a lactic acid-producing bacterium commonly found in the human mouth and intestines as well as in fermented dairy products like cheese and yogurt. It is a hardy and adaptable probiotic species, capable of thriving in a broad pH and temperature range, which enhances its survival through the digestive tract. This makes L. casei particularly useful in probiotic formulations aimed at improving gut health and restoring microbiota balance.
Modern uses of L. casei include support for gastrointestinal function, immune modulation, and the prevention of diarrhea associated with antibiotic use, travel, or infection. It is also being studied for potential benefits in reducing inflammatory responses, improving lactose digestion, and alleviating symptoms of irritable bowel syndrome (IBS) and ulcerative colitis. In addition to gut-related functions, some strains have been linked to antioxidant production and cholesterol-lowering effects. L. casei is often paired with other strains in probiotic blends and is a featured species in functional dairy drinks such as Yakult and other cultured milk beverages.
Historical Use:
While Lactobacillus casei as a distinct microbial species was only identified in the 20th century, the effects attributed to it were unknowingly utilized for centuries through the regular consumption of fermented dairy and vegetable products. Traditional cheese-making, yogurt fermentation, and sour milk preparations often created environments where L. casei thrived. These foods were integral to diets across Europe, the Middle East, and parts of Asia—not just as staples, but as therapeutic agents.
Historical records and folk practices from Mediterranean, Slavic, and Indian cultures commonly prescribed fermented dairy for digestive discomfort, convalescence, and bowel irregularities. Yogurt and buttermilk were used to soothe inflammation, treat diarrhea, and build strength during recovery. Though microbial science did not exist at the time, these empirical practices effectively harnessed the probiotic activity of species like L. casei.
In the early 20th century, the emerging field of microbiology began to identify and study specific lactic acid bacteria, leading to the recognition of L. casei for its health-promoting properties. Probiotic-rich fermented milk drinks gained popularity in Japan and Europe by mid-century, particularly for maintaining gastrointestinal health. Today, L. casei continues to be one of the most researched and widely used probiotic strains, both in functional foods and dietary supplements, serving as a bridge between ancient food wisdom and contemporary microbial science.
Lactobacillus casei is used for these health conditions
Acid Indigestion (Scientific)
Acne (Scientific)
Antibiotics (side effects of) (Scientific)
Anxiety Disorders (Scientific)
Cancer Treatment (reducing side effects) (Scientific)
Cholesterol (high) (Scientific)
Colitis (Scientific)
Constipation (adults) (Scientific)
Diarrhea (Scientific)
Digestion (poor) (Scientific)
Diverticulitis (Scientific)
Eczema (Scientific)
Gastritis (Scientific)
Gingivitis (Scientific)
Inflammation (Scientific)
Inflammatory Bowel Disorders (Scientific)
Influenza (Scientific)
Irritable Bowel Syndrome (Scientific)
Lactose Intolerance (Scientific)
Leaky Gut Syndrome (Scientific)
Mood Swings (Scientific)
Oral Surgery (Scientific)
Rhinitis (Scientific)
Rhinitis, Allergic (Scientific)
Stress (Scientific)
Thrush (Scientific)
Ulcers (Scientific)
Urinary Tract Infections (Scientific)
Vaginitis (Scientific)
lactobacillus casei is used to support these body systems
Digestive System (Scientific)
Gastrointestinal Tract (Scientific)
Immune System (Scientific)
Intestinal System (Scientific)
Large Intestines (Colon) (Scientific)
Peyer’s patches (Scientific)
Small Intestines (Scientific)
