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Etymologie

Was (wer) ist yeast Lactobacillus casei factor - definition

SPECIES OF BACTERIUM

L. casei; L.casei; L. casei defensis; Lactobacillus casei

Lacticaseibacillus casei

Lacticaseibacillus casei is an organism that belongs to the largest genus in the family Lactobacillaceae, a lactic acid bacteria (LAB), that was previously classified as Lactobacillus casei-01. This bacteria has been identified as facultatively anaerobic or microaerophilic, acid-tolerant, non-spore-forming bacteria.

https://en.wikipedia.org/wiki/Lacticaseibacillus_casei

Nutritional yeast

TYPE OF DEACTIVATED YEAST

Nutritional yeast flakes; Brufax; Nut yeast; Savory yeast; Nooch; Hippie dust; Inactive yeast; Dry yeast; Deactivated dry yeast; Savoury yeast flakes; Savoury yeast flake; Savory yeast flake; Savory yeast flakes; Fortified yeast

Nutritional yeast is a deactivated yeast, often a strain of Saccharomyces cerevisiae, that is sold commercially as a food product. It is sold in the form of yellow flakes, granules, or powder and can be found in the bulk aisle of most natural food stores.

https://en.wikipedia.org/wiki/Nutritional_yeast

Lactobacillus delbrueckii subsp. bulgaricus

SUBSPECIES OF BACTERIUM

L.bulgaricus; L. bulgaricus; Lactobacillus bulgaricus; Lactobacillus delbrueckii ssp. bulgaricus; Lactobacillus delbrueckii subspecies bulgaricus; Lactobacillus delbrueckii bulgaricus

Lactobacillus delbrueckii subsp. bulgaricus (until 2014 known as Lactobacillus bulgaricus) is one of over 200 published species in the Lactobacillus genome complex (LGC) and is the main bacterium used for the production of yogurt.

https://en.wikipedia.org/wiki/Lactobacillus_delbrueckii_subsp._bulgaricus

Wikipedia

Lacticaseibacillus casei

Lacticaseibacillus casei is an organism that belongs to the largest genus in the family Lactobacillaceae, a lactic acid bacteria (LAB), that was previously classified as Lactobacillus casei-01. This bacteria has been identified as facultatively anaerobic or microaerophilic, acid-tolerant, non-spore-forming bacteria. The taxonomy of this group has been debated for several years because researchers struggled to differentiate between the strains of L. casei and L. paracasei. It has recently been accepted as a single species with five subspecies: L. casei subsp. rhamnosus, L. casei subsp. alactosus, L. casei subsp. casei, L. casei subsp. tolerans, and L. casei subsp. pseudoplantarum. The taxonomy of this genus was determined according to the phenotypic, physiological, and biochemical similarities.

This species is a non-sporing, rod-shaped, gram positive microorganism that can be found within the reproductive and digestive tract of the human body. Since L. casei can survive in a variety of environmental habitats, it has and continues to be extensively studied by health scientists. Commercially, L. casei is used in fermenting dairy products and its application as a probiotic.

https://en.wikipedia.org/wiki/Lacticaseibacillus casei