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Stress responses in probiotic Lactobacillus casei

journal contribution
posted on 2023-05-18, 15:31 authored by Nezhad, MH, Hussain, MA, Margaret BritzMargaret Britz
Survival in harsh environments is critical to both the industrial performance of lactic acid bacteria (LAB) and their competitiveness in complex microbial ecologies. Among the LAB, members of the Lactobacillus casei group have industrial applications as acid-producing starter cultures for milk fermentations and as specialty cultures for the intensification and acceleration of flavor development in certain bacterial-ripened cheese varieties. They are amongst the most common organisms in the gastrointestinal (GI) tract of humans and other animals, and have the potential to function as probiotics. Whether used in industrial or probiotic applications, environmental stresses will affect the physiological status and properties of cells, including altering their functionality and biochemistry. Understanding the mechanisms of how LAB cope with different environments is of great biotechnological importance, from both a fundamental and applied perspective: hence, interaction between these strains and their environment has gained increased interest in recent years. This paper presents an overview of the important features of stress responses in Lb. casei, and related proteomic or gene expression patterns that may improve their use as starter cultures and probiotics.


Publication title

Critical Reviews in Food Science and Nutrition










Tasmanian Institute of Agriculture (TIA)


Taylor & Francis Inc

Place of publication

United States of America

Rights statement

Copyright 2015 Taylor and Francis Group, LLC

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  • Restricted

Socio-economic Objectives

Expanding knowledge in the biological sciences

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