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Lactobacillus casei strain Shirota protects against nonalcoholic steatohepatitis development in a rodent model

American journal of physiology: Gastrointestinal and liver physiology, 2013-12, Vol.305 (12), p.G911-G918

2013

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A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

Food microbiology, 2020-10, Vol.91, p.103540, Article 103540

2020

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The probiotic L. casei Zhang slows the progression of acute and chronic kidney disease

Cell metabolism, 2021-10, Vol.33 (10), p.1926-1942.e8

2021

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Preparation, characteristics and antioxidant activity of polysaccharides and proteins-capped selenium nanoparticles synthesized by Lactobacillus casei ATCC 393

Carbohydrate polymers, 2018-09, Vol.195, p.576-585

2018

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Valorisation of food waste via fungal hydrolysis and lactic acid fermentation with Lactobacillus casei Shirota

Bioresource technology, 2016-10, Vol.217, p.129-136

2016

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The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

International journal of food microbiology, 2017-10, Vol.259, p.35-42

2017

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Application of qPCR for multicopper oxidase gene (MCO) in biogenic amines degradation by Lactobacillus casei

Food microbiology, 2020-10, Vol.91, p.103550, Article 103550

2020

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Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry

Food chemistry, 2017-04, Vol.220, p.362-370

2017

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Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

Journal of food science, 2017-07, Vol.82 (7), p.1693-1701

2017

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Physicochemical characterization and antitumour activity of exopolysaccharides produced by Lactobacillus casei SB27 from yak milk

Carbohydrate polymers, 2017-09, Vol.171, p.307-315

2017

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β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk

Journal of the science of food and agriculture, 2015-01, Vol.95 (1), p.216-220

2015

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Comparative Genomic and Functional Analysis of Lactobacillus casei and Lactobacillus rhamnosus Strains Marketed as Probiotics

Applied and Environmental Microbiology, 2013-03, Vol.79 (6), p.1923-1933

2013

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Fermented Milk Containing Lactobacillus casei Strain Shirota Preserves the Diversity of the Gut Microbiota and Relieves Abdominal Dysfunction in Healthy Medical Students Exposed to Academic Stress

Applied and environmental microbiology, 2016-06, Vol.82 (12), p.3649-3658

2016

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Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability

Food chemistry, 2013-08, Vol.139 (1-4), p.261-266

2013

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Effect of salt on cell viability and membrane integrity of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium longum as observed by flow cytometry

Food microbiology, 2015-08, Vol.49, p.197-202

2015

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Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

Journal of the science of food and agriculture, 2017-08, Vol.97 (11), p.3712-3719

2017

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The Extracellular Wall-Bound β-N-Acetylglucosaminidase from Lactobacillus casei Is Involved in the Metabolism of the Human Milk Oligosaccharide Lacto-N-Triose

Applied and environmental microbiology, 2016-01, Vol.82 (2), p.570-577

2016

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Low intensity ultrasound increases the fermentation efficiency of Lactobacillus casei subsp.casei ATTC 39392

International journal of biological macromolecules, 2016-05, Vol.86, p.462-467

2016

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Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?

Journal of dairy science, 2020-02, Vol.103 (2), p.1110-1119

2020

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Mesopic fermentation contributes more to the formation of important flavor compounds and increased growth of Lactobacillus casei Zhang than does high temperature during milk fermentation and storage

Journal of dairy science, 2022-06, Vol.105 (6), p.4857-4867

2022

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The biofilm mode of life boosts the anti‐inflammatory properties of Lactobacillus

Cellular microbiology, 2014-12, Vol.16 (12), p.1836-1853

2014

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Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation

Food microbiology, 2015-10, Vol.51, p.108-116

2015

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The antidepressant potential of lactobacillus casei in the postpartum depression rat model mediated by the microbiota-gut-brain axis

Neuroscience letters, 2022-03, Vol.774, p.136474-136474, Article 136474

2022

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Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening

International journal of food microbiology, 2017-09, Vol.257, p.276-284

2017

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Proteomic analysis of responses of a new probiotic bacterium Lactobacillus casei Zhang to low acid stress

International journal of food microbiology, 2011-06, Vol.147 (3), p.181-187

2011

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Lactobacillus casei strain Shirota protects against nonalcoholic steatohepatitis development in a rodent model

A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

The probiotic L. casei Zhang slows the progression of acute and chronic kidney disease

Preparation, characteristics and antioxidant activity of polysaccharides and proteins-capped selenium nanoparticles synthesized by Lactobacillus casei ATCC 393

Valorisation of food waste via fungal hydrolysis and lactic acid fermentation with Lactobacillus casei Shirota

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

Application of qPCR for multicopper oxidase gene (MCO) in biogenic amines degradation by Lactobacillus casei

Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

Physicochemical characterization and antitumour activity of exopolysaccharides produced by Lactobacillus casei SB27 from yak milk

β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk

Comparative Genomic and Functional Analysis of Lactobacillus casei and Lactobacillus rhamnosus Strains Marketed as Probiotics

Fermented Milk Containing Lactobacillus casei Strain Shirota Preserves the Diversity of the Gut Microbiota and Relieves Abdominal Dysfunction in Healthy Medical Students Exposed to Academic Stress

Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability

Effect of salt on cell viability and membrane integrity of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium longum as observed by flow cytometry

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

The Extracellular Wall-Bound β-N-Acetylglucosaminidase from Lactobacillus casei Is Involved in the Metabolism of the Human Milk Oligosaccharide Lacto-N-Triose

Low intensity ultrasound increases the fermentation efficiency of Lactobacillus casei subsp.casei ATTC 39392

Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?

Mesopic fermentation contributes more to the formation of important flavor compounds and increased growth of Lactobacillus casei Zhang than does high temperature during milk fermentation and storage

The biofilm mode of life boosts the anti‐inflammatory properties of Lactobacillus

Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation

The antidepressant potential of lactobacillus casei in the postpartum depression rat model mediated by the microbiota-gut-brain axis

Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening

Proteomic analysis of responses of a new probiotic bacterium Lactobacillus casei Zhang to low acid stress

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