Hansen & Lessel 1971
Lactobacillus casei is a transient, anaerobic microorganism of genus Lactobacillus found in the human intestine and mouth. As a lactic acid producer, it has been found to assist in the propagation of desirable bacteria. This particular species of lactobacillus is documented to have a wide pH and temperature range, and complements the growth of L. acidophilus, a producer of the enzyme amylase (a carbohydrate-digesting enzyme). It is known to improve digestion and reduce milk intolerance and constipation.
The most common application of L. casei is industrial, specifically for dairy production, however, a team of scientists from Simón Bolívar University, Caracas, Venezuela found that using Lactobacillus casei bacteria in beans natural fermentation, the beans contain lower amounts of the compounds causing flatulence upon digestion.
It has been claimed that patients with gastric troubles should try to avoid L. casei drinks, as the acetic acid produced by these bacteria would worsen one's condition.