摘要：Lactobacillus casei strains are widely exist in various environments such as raw and fermented milk products, fresh vegetables, fermented vegetable products, breast milk, the digestive system of humans and other warm blooded animals, soil and lakes. These bacteria are used as starter cultures and probiotics in the food industry for the production of fermented dairy products because of their ability to produce high amounts of lactic acid, improve organoleptic characteristics, aroma and flavor of a product, their high bile salt and low pH tolerance, and their antimicrobial and antidiarrheal effects. Many positive health effects of L. casei strains have been identified, such as expediting cancer's cure period, stimulating the immune system, lowering cholesterol levels, showing curing effects against various chronic diseases, and the inhibition of pathogenic microorganisms. In this review, the positive health effects of L. casei and their possible industrial uses were described and previous studies in this area were reviewed.
关键词：Lactobacillus casei; fermented milk products; probiotic; health
