Lacticaseibacillus paracasei facts for kids
Quick facts for kids Lacticaseibacillus paracasei |
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Lacticaseibacillus
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paracasei
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Lacticaseibacillus paracasei (often called Lc. paracasei) is a species of helpful bacteria. It belongs to a group called lactic acid bacteria. These bacteria are famous for being used to make dairy products like yogurt and cheese through a process called fermentation.
This bacterium is known as a probiotic. This means it is a living microorganism that provides health benefits when eaten. It lives naturally in the human body, mostly in the digestive system and the mouth. It works by commensalism, which means it lives on or inside humans without hurting them.
Under a microscope, Lc. paracasei looks like a tiny rod. This shape is called a bacillus. It is very small, measuring only about 2.0 to 4.0 micrometers wide.
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Physical characteristics
Lacticaseibacillus paracasei is a gram-positive bacterium. This means it keeps a violet color when scientists test it with a special dye. It does not form spores, which are like protective seeds for bacteria.
The cells are rod-shaped and often have square ends. They can live alone or connect to form chains. These bacteria cannot move on their own because they are nonmotile.
Temperature and survival
This bacterium likes to grow in warm places.
- It grows best between 10 °C and 37 °C (50 °F to 98.6 °F).
- It stops growing if it gets too hot, above 40 °C (104 °F).
- It can survive for a very short time at high heat (72 °C) but prefers cooler temperatures.
- It survives very well when stored in a refrigerator at 4 °C.
Where it lives
Lc. paracasei is a common guest in the human gastrointestinal tract. It is part of the normal community of microbes that live in healthy people. It is also found in:
- Fermented vegetables (like pickles or sauerkraut).
- Milk and cheese.
- Meat products.
Family tree and genetics
Lacticaseibacillus paracasei belongs to the kingdom Bacteria. It is part of a large family called Lactobacillaceae.
For a long time, scientists debated its name. It is very closely related to another bacterium called Lacticaseibacillus casei. They look and act so much alike that they were often confused. However, modern technology allows scientists to look at their DNA to tell them apart.
Genetic makeup
The genome (genetic code) of this bacterium is made of circular DNA. It contains about 2.9 to 3.0 million base pairs. This code holds the instructions for making proteins that help the cell survive. Some of these proteins help protect the bacterium and the human cells it lives near.
Health benefits and uses
Scientists study Lc. paracasei because it acts as a probiotic. It can help the human body in several ways.
Helping with allergies
Some studies show that this bacterium can help people with allergies.
- Nose allergies: Eating fermented milk with this bacterium may help reduce sneezing and itchy noses.
- Skin allergies: It may help reduce skin redness and itching in conditions like eczema.
- Air pollution: Some strains might help protect the lungs from irritation caused by dirty air.
Fighting sickness
This probiotic helps the immune system, which is the body's defense against germs.
- Flu and Colds: It may help the body fight off the flu virus and common colds.
- Viruses: Research suggests it can help the body respond better to viral infections.
Stomach health
Since it lives in the gut, Lc. paracasei is good for digestion.
- Diarrhea: It can stop bad bacteria like Escherichia coli from growing. This helps treat diarrhea.
- Stomach pain: It may help people who have sensitive stomachs feel better.
- Gut protection: It helps strengthen the walls of the intestines so they stay healthy as people get older.
Safety information
Probiotics like Lc. paracasei are generally considered safe for most people. They are found in many foods we eat every day.
However, because they are living bacteria, doctors are careful with them.
- In rare cases, the bacteria might move from the gut to the blood.
- This is mostly a risk for people who are already very sick or have weak immune systems.
- Doctors have not yet decided on the perfect dose for everyone.
History of discovery
Scientists first started grouping lactic acid bacteria in the early 1900s. They noticed these bacteria were important for food. In 1991, a Dutch microbiologist named Martinus Beijerinck helped classify them.
The specific name and classification of Lc. paracasei have changed over the years as science improved. It was recently placed in the Lacticaseibacillus group to show its specific relationships to other bacteria.
