Lactobacillus casei

…for example, the mixture of Lactobacillus casei, Streptococcus thermophilus, and Propionibacterium shermanii is responsible for the ripening of Swiss cheese and the production of its characteristic taste and large gas bubbles. In addition, Brevibacterium linens is responsible for the flavor of Limburger

acidophilus, L. casei, and L. plantarum, glucose metabolism is described as homofermentative, since lactic acid is the primary byproduct, representing at least 85 percent of end metabolic products. However, in other species, such as L. brevis and L. fermentum, glucose metabolism is heterofermentative, with lactic acid…

For example, under some conditions Lactobacillus casei requires both D- and L-alanine, which differ from each other only in the position of the amino, or NH₂, group in the molecule, and the two forms of this amino acid share the same absorption pathway. Excess D-alanine inhibits growth of this species,…