The Lactobacillus casei group: History and health related applications

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dc.contributor.authorHill, Daragh
dc.contributor.authorSugrue, Ivan
dc.contributor.authorTobin, Conor
dc.contributor.authorHill, Colin
dc.contributor.authorStanton, Catherine
dc.contributor.authorRoss, R. Paul
dc.contributor.funderScience Foundation Irelanden
dc.contributor.funderTeagascen
dc.contributor.funderHorizon 2020en
dc.date.accessioned2019-11-25T20:13:43Z
dc.date.available2019-11-25T20:13:43Z
dc.date.issued2018-09-10
dc.description.abstractThe Lactobacillus casei group, composed of the closely related Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus rhamnosus are some of the most widely researched and applied probiotic species of lactobacilli. The three species have been extensively studied, classified and reclassified due to their health promoting properties. Differentiation is often difficult by conventional phenotypic and genotypic methods and therefore new methods are being continually developed to distinguish the three closely related species. The group remain of interest as probiotics, and their use is widespread in industry. Much research has focused in recent years on their application for health promotion in treatment or prevention of a number of diseases and disorders The Lactobacillus casei group have the potential to be used prophylactically or therapeutically in diseases associated with a disturbance to the gut microbiota. The group have been extensively researched with regard to stress responses, which are crucial for their survival and therefore application as probiotics.en
dc.description.sponsorshipTeagasc (Walsh Fellowships); Horizon 2020 (JPI Food Processing for Health funded ‘Longlife')en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid2107en
dc.identifier.citationHill D., Sugrue I., Tobin C., Hill C., Stanton C. and Ross R. P. (2018) 'The Lactobacillus casei Group: History and Health Related Applications'. Frontiers in Microbiology, 9, 2107. (12pp.) doi: 10.3389/fmicb.2018.02107en
dc.identifier.doi10.3389/fmicb.2018.02107en
dc.identifier.eissn1664-302X
dc.identifier.endpage12en
dc.identifier.journaltitleFrontiers in Microbiologyen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9218
dc.identifier.volume9en
dc.language.isoenen
dc.publisherFrontiers Mediaen
dc.relation.projectinfo:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/en
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::CSA/696300/EU/The second coordination and support action for the JPI Healthy Diet for a Healthy Life/CSA JPI HDHL 2.0en
dc.relation.urihttps://www.frontiersin.org/articles/10.3389/fmicb.2018.02107
dc.rights© 2018 Hill, Sugrue, Tobin, Hill, Stanton and Ross. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectLactobacillusen
dc.subjectCaseien
dc.subjectParacaseien
dc.subjectRhamnosusen
dc.subjectTaxonomyen
dc.subjectHealth promotionen
dc.subjectStress responsesen
dc.titleThe Lactobacillus casei group: History and health related applicationsen
dc.typeArticle (peer-reviewed)en
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