As one of the probiotics, Lactobacillus casei is used as a starter and auxiliary starter for dairy products such as milk, yoghurt, soy milk, cream and cheese. It is especially used in cheese and is suitable for the high content of salt and low content in cheese. PH value, through the metabolism of some important amino acids to increase the flavor and promote the maturation of cheese. The special feature of the functional yogurt produced by combining sugar-free yogurt alcohol and probiotics is that on the one hand, sucrose and monosaccharides are not added to the raw materials, but xylitol is used as a functional sweetener, which can avoid blood sugar. On the other hand, probiotics with unique health functions exist, which can help digestion, prevent constipation and cell aging, fight tumors and regulate human body functions. Therefore, in today's development of natural and functional foods, the production of this product is one of the development directions of probiotic products and even Lactobacillus casei products.
Lactobacillus casei has good acid resistance and bile resistance, can reduce plasma cholesterol, enhance the host's non-specific resistance to microbial pathogens, accelerate the elimination of intestinal pathogens, treat intestinal flora disorders and enhance intestinal permeability, thereby preventing food Allergies and acute diarrhea. In addition, Lactobacillus casei can also increase anti-low-density oxidized lipid antibodies and lymphocytes, significantly enhance the phagocytosis of granulocytes, and regulate the host's immune system to prevent tumors. Because it can survive stably in the human intestines and has numerous medical and health care functions, Lactobacillus casei, as a probiotic, is widely used in the development of functional foods, especially dairy products.
