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Stress responses in probiotic Lactobacillus casei


Nezhad, MH and Hussain, MA and Britz, ML, Stress responses in probiotic Lactobacillus casei, Critical Reviews in Food Science and Nutrition, 55, (6) pp. 740-749. ISSN 1040-8398 (2015) [Refereed Article]

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Copyright 2015 Taylor and Francis Group, LLC

DOI: doi:10.1080/10408398.2012.675601


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.

Item Details

Item Type:Refereed Article
Keywords:Lactobacillus casei, probiotics, stress, survival
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food chemistry and food sensory science
Objective Division:Expanding Knowledge
Objective Group:Expanding knowledge
Objective Field:Expanding knowledge in the biological sciences
UTAS Author:Britz, ML (Professor Margaret Britz)
ID Code:105553
Year Published:2015
Web of Science® Times Cited:45
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2016-01-07
Last Modified:2017-11-06

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