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''Lactobacillus paracasei '' (commonly abbreviated as ''L. paracasei'') is a gram-positive, facultatively heterofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and probiotics. ''L. paracasei'' is a bacterium that operates by commensalism. It is commonly found in many human habitats such as our intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products.〔 The name includes morphology, a rod-shaped (bacillus shape) bacterium with a width of 2.0 to 4.0μm and length of 0.8 to 1.0μm. So far, thirty four different strains of ''L. paracasei'' have been isolated from a variety of environments. Sixteen of those strains have been isolated from dairy, ten from plants, and eight from human and animal gastrointestinal tracts. ''L. paracasei'' is genotypically and phenotypically indistinguishable from other members of its genus such as ''Lactobacillus casei'' and ''Lactobacillus rhamnosus''.〔 However, they are easily differentiated from each other by their fermentation profiles. Its fermentative properties allows it to be used as biological food processors and supplements for diets and medical disorders, especially in the gastrointestinal tract. == Physiology == ''Lactobacillus paracasei'' is a gram-positive, facultatively heterofermentative, non-spore forming microorganism. The cells of ''L. paracasei'' are typically rod shaped, with a size range of 2.0μm to 4.0μm in width, and 0.8 to 1.0μm in length. The organism is nonmotile. ''L. Paracasei'' cells often have square ends, and may exist either in single form or in chains.〔 ''L. paracasei'' grows optimally at in a temperature range between 10 and 37 °C. No growth takes place above 40 °C. The organism is able to survive for approximately 40 seconds in a maximum temperature of 72 °C.〔 As ''L. Paracasei'' is facultatively heterofermentative: lactic acid is produced from most strains. ''L. paracasei'' exist as a common inhabitant of the human gastrointestinal tract as part of the normal flora.〔 Naturally fermented vegetables, milk, and meat may also contain strains of ''L. paracasei''.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Lactobacillus paracasei」の詳細全文を読む スポンサード リンク
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