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People started noticing the benefits of Lactobacillus paracasei long before they gave it a name. Yogurt, kefir, pickled vegetables—these foods packed a punch for gut health, but no one fully understood what was going on. In the late nineteenth century, scientists isolated this strain as bacteria involved in fermentation. They found L. paracasei resilient, able to thrive where others faltered, which explained why it popped up in so many traditional fermented foods around the globe. The jump from kitchen to lab happened as researchers mapped its genetic code and capabilities. By the 1980s, this organism moved beyond artisanal food, becoming a focus for industrial probiotics, and today it continues to draw crowds among scientists and manufacturers eager to tap its health-boosting properties.
L. paracasei usually finds its way into shelf-stable powders, freeze-dried caps, and starter cultures. These come as off-white to pale-yellow powders, not exactly appetizing on their own but crucial behind the scenes. Proper storage keeps these cultures alive and ready to work once they hit the food or supplement. In my experience, storing them in airtight containers inside laboratory fridges guarantees the best performance. Too much heat or moisture, and you lose viable cells—a real headache for anyone banking on live cultures. Whether the end goal is a probiotic yogurt or an encapsulated dietary supplement, shelf life relies on consistent refrigeration and humidity control.
When you see L. paracasei under the microscope, the rods appear short and stubby, no frills, just reliable form. Each cell likes a pH around neutral, handling acid a bit better than many other bacteria. The dry powder clumps easily if left open to moisture—I've learned this the hard way. Chemically, this microorganism shows remarkable resistance to oxygen compared to many lactic acid bacteria. It tolerates bile salts, survives the gauntlet of human digestion, and holds its shape even in tough industrial processes. Fermentation comes from its knack for converting carbohydrates into lactic acid, making it a powerhouse for souring dairy or vegetable brines.
Emerging out of industry best practices, specifications focus on cell count—usually measured in colony-forming units per gram. Regulatory bodies require clearly labeled CFU numbers, shelf-life indicators, and storage conditions. I'm a stickler for these details because expired or incorrectly stored probiotics can spark legal headaches for manufacturers and disappointment for customers. Many guidelines anchor around the survival of live cultures through processing and storage, and claim substantiation needs straightforward, research-backed evidence. This means anyone producing or selling products with L. paracasei better have a tight handle on batch records, validation of manufacturing processes, and compliance with local and international supplementation safety standards.
To prepare a batch, I usually start by growing the bacteria in an optimized nutrient broth—glucose, peptone, minerals. Once the culture hits a target density, we spin it down or filter out the cells, and then mix in protectants like skim milk or sugars. These ingredients shield the bacteria as they move through freeze-drying or spray-drying chambers. Getting the right drying curve matters; too hot, and you fry the cells, too slow, and you lose potency to oxidation. After drying, the powder gets blended with other ingredients, blended again, and portioned into sealed containers. Forgetting to monitor pH or temperature along the way can lead to reduced cell survival or, in the worst case, outright contamination. Every batch comes down to balancing time, temperature, and composition.
L. paracasei pulls its weight by breaking down sugars into lactic acid—no elaborate pathway, just efficient fermentation. This drop in pH puts the brakes on spoilage organisms, translating into longer shelf life for fermented foods and a tart punch to the flavor. Some R&D labs have engineered strains with tweaked genetic sequences to boost their acid resistance, bile tolerance, or even the production of beneficial metabolites. For example, there’s ongoing work to amplify exopolysaccharide production, giving yogurt and kefir a creamier mouthfeel without additives. That said, most regulators stay wary of heavy genetic modification, so real-world applications drift toward using naturally robust strains or those selected through traditional fermentation.
L. paracasei wears plenty of hats in the marketplace: you’ll spot it as Lactobacillus casei subsp. paracasei, just “paracasei,” or even as part of a proprietary blend pitched by supplement giants. Product names like “Probiotic Formula 7” or “Gut Harmony” hide the strain deep in the ingredient list, while yogurt brands sometimes trumpet it on the splashy front label. The taxonomy changed a few times due to advances in genetic sequencing, but most health-conscious consumers just recognize it as a “probiotic” or “fermenting culture.” For researchers and manufacturers, though, the details and strain designations matter—a mislabeled strain can ruin clinical study outcomes or mess up repeatability.
L. paracasei generally enjoys a strong track record for safety, supported by decades of use in traditional foods and modern probiotics. Regulatory authorities such as the EFSA and FDA flag this organism as GRAS (generally recognized as safe). Operational standards focus on avoiding cross-contamination, ensuring consistent potency, and keeping pathogenic bugs out of the pipeline. In my lab, routine quality testing screens for coliforms, mold, yeast, and ensures antibiotic resistance genes don’t tag along with production batches. Traceability from source to finished product counts as vital, because the moment a recall happens, the paperwork better show a clean chain of custody. For functional foods or dietary supplements, allergen labeling and third-party certifications add further reassurance.
L. paracasei stretches far beyond dairy—think dietary supplements, functional beverages, infant formulas, and even skin care. Gut health dominates as its calling card, with strong documentation supporting protection against antibiotic-associated diarrhea, modulation of immunity, and reductions in IBS symptoms. Technologists leverage its acid and bile tolerance when designing capsules or “probiotic shots” that need to survive the stomach’s acid bath. In bakeries, certain strains help ferment dough for sourdough bread. Animal nutrition draws from this toolbox too, delivering benefits in poultry and livestock feed. The breadth keeps expanding, as ongoing research uncovers fresh utility in oral care and even allergy prevention.
Probiotic R&D centers on strain selection—out of hundreds available, only a few make the cut for human trials. Research spans human metabolome studies, animal models, and even gnotobiotic (germ-free) mouse experiments. L. paracasei attracts clinical attention for its immunomodulatory traits, ability to sharpen epithelial barriers, and potential to displace pathogens in the gut. One major focus right now falls on microencapsulation, which shields bacteria during processing, storage, and the acidic shock of gastric passage. The link between gut flora and mental health—the gut-brain axis—brings new intrigue, driving studies on L. paracasei’s possible impact on mood, stress levels, and neuroinflammation.
Toxicity data on L. paracasei runs deep, given its long dietary history. Studies confirm nonpathogenicity for healthy individuals, but ongoing surveillance checks for rare risks in immunocompromised or severely ill patients. Recent work involves genome screening to verify the absence of toxin genes or antibiotic resistance elements. Regulatory agencies and journals look for acute and chronic toxicity reports, which so far support its essentially clean safety profile. No system is infallible, and responsible use means paying attention to patient vulnerability—hospital and nursing home outbreaks highlight the need for robust surveillance, batch-by-batch verification, and transparent adverse event reporting.
Interest in L. paracasei won’t dim anytime soon. With consumers steering toward gut health, mental well-being, and natural immunity, demand keeps climbing. Research follows the money, so expect more clinical studies to unpack mechanisms, refine strain efficacy, and personalize formulas. Biotech firms target custom strains engineered for precise benefits (anti-inflammatory, metabolic health, skin microbiome tuning). While public concern about genetically modified probiotics simmers, traditional strain improvement holds promise for enhanced shelf stability and function. Sustainable, vegan-friendly fermentation substrates open the door for wider use outside dairy, tapping into a new generation of plant-based foods. Clinical trials and big data mapping gut microbiomes promise to push probiotics into the realm of customized nutrition, tailored not just for general wellness, but for individual needs and disease prevention.
Many people deal with digestive discomfort—bloating, irregularity, that unwelcome heavy feeling. I’ve had my fair share of it, especially after a big meal or a dose of antibiotics. If you’ve been through similar situations, you know that not all probiotics work the same way. Lactobacillus paracasei stands out. Studies keep piling up showing this strain supports the balance of 'good' bacteria in the gut, making life a bit easier for people who struggle with mild constipation or diarrhea.
A piece of research in the journal Nutrients followed adults with constipation and found those who took L. paracasei experienced more regular bowel movements and less abdominal discomfort than folks on a placebo. These results align with what many digestive health specialists have been seeing in practice. Besides, maintaining gut health touches so many aspects of daily life—energy, sleep, even how well you absorb vitamins like B12 and folate.
Anyone with kids in daycare knows colds seem to arrive like clockwork. Some families take yogurt drinks or supplements with L. paracasei, and some promising clinical trials support this. Research from Japan studied schoolchildren during flu season. Those who took a daily L. paracasei supplement had fewer days off from school due to cold or respiratory illness, compared to kids who didn’t. The strain seems to help the immune system respond more efficiently—not by boosting it in a risky way but by helping it recognize and tackle common threats.
As someone who has spent winter seasons working in open-plan offices, I noticed small changes make a difference. Less time out sick, fewer lingering coughs, and fewer people reaching for antibiotics. That isn’t just luck. The immune benefits tied to L. paracasei appear linked to how it interacts with gut-associated lymphoid tissue. That’s where much of the body’s immune action gets shaped.
Springtime often means sneezing and itchy eyes for people with allergies. Some new research points out L. paracasei may support people with mild allergic rhinitis. In a trial published in Clinical and Experimental Allergy, adults consuming this probiotic for several weeks reported fewer allergy symptoms than those on a placebo. The thought is L. paracasei helps moderate immune reactions, possibly reducing the intensity of symptoms.
This moderation isn’t just for noses and lungs. Atopic dermatitis, a stubborn skin condition that causes red, itchy patches, responds to shifts in gut bacteria. Kids taking L. paracasei supplements in some pilot trials saw gradual improvement. Dermatologists often recommend trying probiotics like this strain, in combination with standard treatment, to add another layer of support.
Fermented foods like kefir, sauerkraut, and certain yogurts include L. paracasei naturally. For people who prefer a more predictable dose, supplements offer convenience. Check labels carefully—look for strains listed by full name and species, and go for reputable brands that participate in third-party testing.
It's important to talk with a healthcare professional before starting any new supplement, especially for those dealing with chronic illnesses or taking medications. L. paracasei carries a strong record for general safety, but no probiotic fixes every problem overnight. Diet, sleep, stress management, and regular exercise also play a role. For those looking to support digestive comfort or immune resilience, L. paracasei brings proven benefits, making it a practical addition to a well-rounded routine.
Lactobacillus paracasei pops up on plenty of yogurt tubs, probiotic capsules, and snack bars at the grocery store. These names often look like something from a science textbook, but behind all the Latin lies a simple story: people have trusted this type of bacteria, in one form or another, for generations. From my years working behind the deli counter and chatting with older customers, it’s clear that cultured foods go well beyond current supplement fads. Folks have relied on similar fermented foods to settle their stomachs and get through tough winters long before anyone started calling them "probiotics."
Researchers have dug deep into Lactobacillus paracasei for decades. It makes its home in old-school food traditions—from European cheeses to Asian pickles—and also occurs naturally in our own intestines. Scientists have found that this microbe crowds out unwanted bacteria, supports the lining of the gut, and even interacts with the immune system. A review from the journal Beneficial Microbes summed up over 40 studies: Most healthy adults and kids face little risk from taking this strain every day. It doesn’t hang around or spread outside the gut, offering benefits while passing through.
The FDA keeps watch on strains like this. Once a microbe has a GRAS (“Generally Recognized As Safe”) label in food, you know it’s held up to a fair bit of scrutiny. Global authorities, from the European Food Safety Authority to Australian regulators, typically allow this probiotic in foods marketed to the public.
Doctors and dietitians like to point out that not every probiotic works the same for every person. For people without medical problems, most probiotics—including this one—are considered low-risk for daily use. I’ve watched several folks in my family cope with minor digestive troubles. Over-the-counter probiotics didn’t revolutionize their lives, but a regular spoonful of yogurt with certain strains offered comfort and regularity during stressful weeks.
People with immune issues or those recovering from serious health problems might need to be more cautious. Data from hospital records show rare cases where patients with extremely weak immune systems developed infections tied to live bacteria found in supplements. Most average, healthy individuals have a natural defense that keeps such problems at bay.
Supplements and enriched foods often promise better digestion or immunity. Yet, it’s easy to forget that no single strain solves every health problem. Doctors I’ve met remind patients to look at what else they eat, how much sleep they get, and their stress levels. Taking Lactobacillus paracasei can support gut balance, but it won’t undo the effects of an unbalanced diet or lack of movement.
To get the most from daily use, go for products with clear labels. Reliable companies print the exact strains, expiration dates, and storage tips. Live cultures lose their punch if left on hot shelves for too long. Watch out for supplements that make wild claims—they often skip rigorous testing. For most, a cup of yogurt or fermented veggies each day offers a gentle way to work probiotics into their routine.
Asking whether Lactobacillus paracasei is safe for everyday use makes sense in a world where new supplements hit the shelves every month. Regular folks deserve straight answers, not hype. Decades of research and real-world use point to safety for most, with a reminder to talk to a doctor if you’re dealing with special health concerns. In my experience, small steps and old-fashioned foods often outdo the latest trends.
Tough stomach days drive a lot of people to the supplement aisle, searching for some relief. Walk down these aisles, and you’ll see bottles promising all sorts of benefits—less bloating, smoother digestion, a happier gut. Lactobacillus paracasei pops up again and again, pitched as a friendly bacterium that can tame everything from IBS to traveler’s diarrhea. Shops promote it, companies label it in bold, but does it actually do something for the gut or just lighten the wallet?
Plenty of research points toward probiotics playing some role in digestion. The gut, after all, houses trillions of bacteria, and a healthy mix keeps things running right. Lactobacillus paracasei gets studied because it’s found naturally in the human intestines and in some fermented foods like certain yogurts and sauerkraut. A handful of clinical trials show this strain can help fight symptoms of irritable bowel syndrome, including gas and discomfort. A 2015 trial from Italy found a reduction in bloating and pain for participants taking paracasei supplements for a month.
Other studies focus on immunity. A trial published in the Journal of Dairy Science saw fewer cold symptoms in people who consumed dairy loaded with this probiotic. Digestion and immunity get linked—the gut’s barrier defends against bugs, and a healthy microbial environment seems to help. So, there’s some science supporting its basic gut health claims.
Here’s something every seasoned clinician will echo: not everyone’s gut works the same way. One neighbor drinks a glass of kefir loaded with paracasei and swears by it, while another feels worse. Genetics, diet, even stress shape how the microbiome functions. Many researchers, including results published in Nature Microbiology in 2021, caution that one-size-fits-all answers don’t really line up with gut science. For anyone reaching for a probiotic, this strain included, it’s smart to pay attention to personal results rather than fancy labels.
Taking a daily pill sets up a simple solution, but digestive health often ties together bigger factors. Gut trouble sometimes comes from what ends up on the plate—overly processed foods, little fiber, not enough water. Regular movement, reduced stress, and enough sleep play their part. Probiotics like Lactobacillus paracasei can pitch in, yet rarely solve everything solo. The World Gastroenterology Organisation notes that even if a probiotic takes root and multiplies, eating habits still call the shots on gut health over time.
Doctors and dietitians will always tell you: start slow, track how you feel, and buy from a reputable brand. The FDA doesn’t tightly regulate supplements, and some don’t deliver live bacteria by the time they reach your gut. A yogurt with live cultures or a supplement stored and shipped properly offers better odds. For someone with a diagnosed digestive condition, checking with a healthcare pro before jumping into probiotics beats going it alone. A little caution prevents wasted money and unwelcome surprises.
Having lived through my own bouts of bloating, I tried a probiotic for a few weeks. The effect? Not dramatic, but a little more regularity, paired with dietary tweaks, made a difference. Science supports this approach—changes stack up. Gut health, much like any health journey, doesn’t come from one magic product. It comes from paying attention, making small adjustments, and knowing that every gut responds a little differently.
Walking down any pharmacy aisle, probiotic supplements grab attention, promising everything from smoother digestion to a stronger immune system. Lactobacillus paracasei often turns up on those labels. It’s one of those friendly bacteria strains, handed down through bowls of yogurt or found in capsules and powders everywhere.
It’s easy to see why people reach for these products. I’ve met folks who swear their gut health turned a corner after adding probiotics to their morning routine. There’s research suggesting some real benefits—not just with digestion, but also fighting off the impact of colds and allergies. Yet, it doesn’t always feel like sunshine for everyone.
Some folks start a probiotic, then soon feel bloated, gassy, or even deal with mild cramps. Any new bacteria, even the “good” kind, can stir things up in the gut while your body adjusts. Most of these reactions tend to be mild and fade after a few days, but for those with sensitive stomachs, it can feel like a curveball.
Not everyone has the same gut landscape. People with weakened immune systems—the kind who take medication for transplants or certain cancers—need to be extra careful. There are rare reports of infections linked to probiotic bacteria, especially where the body’s defenses are already down. In the clinic, doctors look closely at a person’s health background before suggesting any probiotic, because even a gentle strain like paracasei might cause trouble in very vulnerable situations.
Individuals with milk or dairy allergies also need to read labels closely. Some supplements start in milk-based mediums, which can set off reactions in those allergic.
Ever noticed how no two people’s guts react in quite the same way? Traveling, stress, or a big change in diet can shift your body’s response to supplements. Those with short bowel syndrome or who have had major gastrointestinal surgery need to tread even more carefully, since introducing new microbes can sometimes lead to serious infections. It reminds me of stories from hospitals, where people with complex digestive surgeries faced unexpected complications because of the wrong probiotic.
Transparency matters. Looking up any supplement or food product means scanning for detailed studies and honest labeling. A quality product should list its strains, doses, and any potential allergens upfront. I’ve seen reputable brands back up their products with independent lab analysis, and that builds trust in the industry.
Choosing probiotic-rich foods like yogurt, kefir, or fermented vegetables can be a good way to support gut health without as much risk of going overboard with high doses of concentrated bacteria. Listening to your own body goes a long way. If side effects crop up and persist or seem severe, stopping the supplement and having a real talk with a healthcare provider is always the best route.
Most people tolerate Lactobacillus paracasei just fine, but knowing a bit about who you are health-wise and what’s in the supplement bottle pays off. Pushing for more research, especially among people with specific health issues, means the science will catch up with the hype and lead to safer informed choices. No one likes unwelcome surprises—especially from something meant to help.
Lactobacillus paracasei isn’t just another name on a supplement label. This probiotic goes into yogurts, health drinks, and capsules because of its reputation for helping gut health, boosting immunity, and easing digestion. The trouble comes when these benefits get lost along the way from factory to table. If the bacteria can't survive the journey, all those health promises vanish. I've learned to pay attention to how I store probiotics because skipping a few storage basics can cancel out the effort — and the money.
Heat is the main enemy for live bacteria like L. paracasei. Studies from scientific food journals show most strains hang on best below 8°C (that’s a regular refrigerator temperature). If this probiotic is left on a store shelf for weeks in the summer or sits in your car during errands, the active cultures can drop fast. I always check if a product says “store in a cool place” and actually make space in my fridge for it. Freezing isn’t the answer, though. The super-cold can pop the cell walls and kill off the good guys too. Just steady, cool conditions do the trick.
It surprised me to see just how much humidity shortens shelf life. Probiotics come freeze-dried, but the moment they're exposed to moisture in the air, they start rehydrating and eventually die off unless consumed fast. I make sure to close containers tight, and I always use the little silica gel packs found inside — that’s not just packaging waste. They soak up stray moisture and protect the contents. Screw-top bottles or blister packs do a better job than loose jars or paper pouches.
Daylight and fluorescent lamps can also chip away at probiotic strength. UV rays wreak havoc on the structure of the bacteria and speed up spoiling. For years, I kept vitamins out on the countertop until I found out that even this routine habit can cost potency. Now, I keep mine tucked deep inside a kitchen cabinet, away from bright lights and daily heat spikes near the stove or kettle.
Manufacturers have to show storage rules for a reason. Reputable brands pull regular samples and send them to labs to make sure what's listed remains accurate until the expiry date. Some add a few more billions of cultures beyond the label count to account for normal die-off during transport and home storage. If directions say “refrigerate after opening” or “store at or below 25°C,” those aren’t just legal box-ticking. It’s their way of nudging users to treat these products with some care.
Consumers can help good bacteria survive by checking the product’s country of origin, asking how long the supplement spent in transport, and storing it carefully at home. Pharmacies and stores also play a part — keeping these products in fridge displays even during off-peak hours, and understanding the real-world impact on customer health. Simple habits add up over time: tight seals, dark, cool cupboards, and reading the fine print keeps L. paracasei ready to play its part in well-being.
| Names | |
| Preferred IUPAC name | Lacticaseibacillus paracasei |
| Other names |
Lactobacillus casei subsp. paracasei Lacticaseibacillus paracasei |
| Pronunciation | /ˌlæk.toʊ.bəˈsɪl.əs ˌpær.əˈkeɪ.si.aɪ/ |
| Preferred IUPAC name | Lacticaseibacillus paracasei |
| Other names |
Lacticaseibacillus paracasei L. paracasei |
| Pronunciation | /ˌlæk.toʊ.bəˈsɪl.əs ˌpær.əˈkeɪ.si.aɪ/ |
| Identifiers | |
| CAS Number | 101441-42-3 |
| Beilstein Reference | 3584652 |
| ChEBI | CHEBI:87715 |
| ChEMBL | CHEMBL2108827 |
| ChemSpider | 21880959 |
| DrugBank | DB11797 |
| ECHA InfoCard | 03d618f0-e35d-40f8-9652-65e907ab1868 |
| EC Number | EC 4.2.1.140 |
| Gmelin Reference | 84874 |
| KEGG | lpa |
| MeSH | D018491 |
| PubChem CID | 71452 |
| RTECS number | Od9478000 |
| UNII | 9B8D3J6Z1U |
| UN number | UN-No-Not-Regulated |
| CompTox Dashboard (EPA) | DTXSID70814412 |
| CAS Number | 110424-40-7 |
| Beilstein Reference | 3586441 |
| ChEBI | CHEBI:87701 |
| ChEMBL | CHEMBL2363036 |
| ChemSpider | 3654112 |
| DrugBank | DB11759 |
| ECHA InfoCard | 03b78fa9-c52a-4a00-9995-04c1c5c61249 |
| EC Number | 4.3.1.7 |
| Gmelin Reference | 89625 |
| KEGG | lpa |
| MeSH | D015395 |
| PubChem CID | 11540229 |
| RTECS number | SJ6395000 |
| UNII | Y27Y2U97Z2 |
| UN number | UN number not assigned |
| CompTox Dashboard (EPA) | DTXSID7026849 |
| Properties | |
| Chemical formula | C4H7O2R |
| Molar mass | NA |
| Appearance | white or off-white powder |
| Odor | Characteristic. |
| Density | 0.4 g/cm³ |
| Solubility in water | Insoluble |
| log P | -2.2 |
| Acidity (pKa) | 4.0 – 4.5 |
| Basicity (pKb) | 5.37 |
| Refractive index (nD) | 1.342 |
| Viscosity | Non-viscous |
| Dipole moment | 3.56 D |
| Chemical formula | C3H5O3 |
| Appearance | White to off-white powder |
| Odor | Slightly sour odor |
| Density | 0.58±0.05 g/ml |
| Solubility in water | Soluble in water |
| log P | -1.1 |
| Acidity (pKa) | 4.2 – 4.8 |
| Basicity (pKb) | 4.5 |
| Refractive index (nD) | 1.332 |
| Viscosity | 3400-6200 mPa.s |
| Dipole moment | 2.98 D |
| Pharmacology | |
| ATC code | A07FA01 |
| ATC code | A07FA03 |
| Hazards | |
| Main hazards | Not hazardous. |
| GHS labelling | GHS: Not classified as hazardous according to GHS |
| Pictograms | ☀️❄️💧 |
| Hazard statements | No hazard statements |
| Precautionary statements | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. If eye irritation persists: Get medical advice/attention. IF ON SKIN: Wash with plenty of water. |
| Explosive limits | Not explosive |
| NIOSH | FAO/WHO-2002, JCM 8130, NRIC 0625 |
| PEL (Permissible) | 10⁹ CFU/g |
| REL (Recommended) | Moderate |
| IDLH (Immediate danger) | Not Established |
| Main hazards | No significant hazards. |
| GHS labelling | GHS labelling: Not classified as hazardous according to GHS. |
| Pictograms | GLUTEN FREE, NUT FREE, SOY FREE, DAIRY FREE, VEGAN |
| Signal word | No signal word |
| Precautionary statements | IF INHALED: Remove person to fresh air and keep comfortable for breathing. IF ON SKIN: Wash with plenty of water. If skin irritation or rash occurs: Get medical advice/attention. Dispose of contents/container in accordance with local regulations. |
| NFPA 704 (fire diamond) | NFPA 704: 0-0-0 |
| LD50 (median dose) | > 6.6 × 10¹⁰ CFU/kg |
| PEL (Permissible) | Not established |
| REL (Recommended) | Level 2 |
| Related compounds | |
| Related compounds |
Lactobacillus casei Lactobacillus rhamnosus Lactobacillus plantarum Lactobacillus acidophilus Lactobacillus reuteri |
| Related compounds |
Lactobacillus casei Lactobacillus rhamnosus Lactobacillus acidophilus Lactobacillus plantarum Lactobacillus lactis |
