Latest Lactobacillus casei Stories
80-year old Japanese brand taps San Diego agency for U.S. cross-channel creative SAN DIEGO, July 25, 2014 /PRNewswire/ -- Yakult U.S.A.
A. Vogel Flagship product Molkosan now higher in healthful lactic acid and potassium due to an improved manufacturing process.
TOKYO, May 10, 2011 /PRNewswire/ -- The Laboratory Department for Probiotics Research at the Juntendo University Graduate School of Medicine (NAGATA Satoru, YAMASHIRO Yuichiro et al.) studied supplementation of probiotic fermented milk containing Lactobacillus casei strain Shirota (LcS) in elderly individuals living at a nursing home and confirmed reduced fever associated with acute norovirus gastroenteritis.
TORRANCE, Calif., March 23, 2011 /PRNewswire/ -- Yakult U.S.A.
ORANGE CITY, Iowa, Feb.
TOKYO, Jan. 7, 2011 /PRNewswire/ -- Results of a recent trial by Professor Michael Gleeson of Loughborough University, the UK, have demonstrated a clear health benefit for athletes drinking the commercially available fermented milk drink Yakult, which contains the unique probiotic strain LcS.
ALEXANDRIA, Va., Dec. 20, 2010 /PRNewswire/ -- Today, the Global Probiotics Council (GPC), a committee formed by Danone and YAKULT HONSHA CO., LTD., announced the launch of the fourth annual Young Investigator Grant for Probiotics Research (YIGPRO).
Lactobacillus casei is a species of genus Lactobacillus found in the human intestine and mouth. Since it produces lactic acid it helps with the propagation of desirable bacteria. This species is documented to have a wide pH and temperature range. It also improves digestion and reduces lactose intolerance and constipation. Most often L. casei is industrial, specifically for diary production. L. Casei is the dominant species of non-starter lactic acid bacteria present in ripening Cheddar...
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