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yeast Lactobacillus casei factor - Übersetzung nach arabisch
![Statue of ''Saccharomyces cerevisiae'' ([[Hustopeče]], [[Czech Republic]])](https://commons.wikimedia.org/wiki/Special:FilePath/Hustopece 20210903 170948 Saccharomyces cerevisiae.jpg?width=200 "Statue of ''Saccharomyces cerevisiae'' ([[Hustopeče]], [[Czech Republic]])")
 agariplaadil..JPG?width=200 "Yeast colonies on an agar plate.")
![differential interference contrast]] image](https://commons.wikimedia.org/wiki/Special:FilePath/S cerevisiae under DIC microscopy.jpg?width=200 "differential interference contrast]] image")
![''Saccharomyces cerevisiae'' mating type '''a''' with a cellular bulging called a [[shmoo]] in response to '''α'''-factor](https://commons.wikimedia.org/wiki/Special:FilePath/Shmoos s cerevisiae.jpg?width=200 "''Saccharomyces cerevisiae'' mating type '''a''' with a cellular bulging called a [[shmoo]] in response to '''α'''-factor")
Definition
Wikipedia
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.
