As one of the probiotic lactobacillus casei used as milk, yogurt, soy milk, butter, and cheese and other dairy starter cultures and auxiliary starter cultures, especially the application in the cheese is more, to adapt to the high content of salt in the cheese and the low PH value, through some important amino acid metabolism in order to increase and promote the maturity of the cheese flavor.Therefore, in the development of natural and functional foods, the production of this product is one of the development directions of probiotic products and lactobacillus casei products.
Lactobacillus casei has good resistance to acid and bile, can reduce serum cholesterol, enhance host nonspecific immunity to microbial pathogens, to speed up the removal of intestinal pathogens, treatment of intestinal flora disorder and enhanced intestinal permeability, to prevent food allergies and acute diarrhea.In addition, lactobacillus lactobacillus can also increase the anti-low density lipid antibody and lymphocyte, so that the phagocytosis of granulocytes can be significantly enhanced, and the host can be immune regulated to prevent the production of tumor.Because it is stable in human intestinal survive and have many health care function, lactobacillus casei as probiotics are widely used in functional food, especially the development of dairy products, and gradually to be the concern of the people.