Proteomic respond to growth under low pH of Lactobacillus casei GCRL163 and Shirota strains

Proteomic Respond to Growth Under Low pH Of Lactobacillus casei GCRL163 and Shirota Strains To investigate how cell physiological functions can predict the stability of acid stress Lactobacilli. Lactobacillus casei is widely used in fermented dairy food products. On this basis, maximising viability throughout the physiological challenges of food processing and storage is desirable so that they may be delivered to the host gastrointestinal (GI) tract in a maximally viable state. One of these challenges is survival of low pH conditions. Acidic environments in food products and during GI tract passage impact the survival of probiotic bacteria.