NEET BIOLOGY

Detailed explanation-1: -Lactobacillus paracasei and/or Lb. rhamnosus are commonly found as the dominant nonstarter lactic acid bacteria in many ripened cheeses, contributing to development of cheese flavor.

Detailed explanation-2: -Casei are used to prevent or treat diarrhea. This includes infectious diarrhea, traveler’s diarrhea, and antibiotic-associated diarrhea. It may also have some effect on other digestive problems, including: colic.

Detailed explanation-3: -Lactobacillus species are identified as dominant species in cheeses produced from raw milk because they can grow under severe selective conditions and cause desirable sensory properties due to their proteolytic activities [12].

Detailed explanation-4: -In cheese-making, not only do the milk proteins change, but so do its sugars. In particular, the milk sugar lactose is broken down into lactic acid by fermentation that depends on a group of bacteria referred to as lactic acid bacteria (LAB).

Detailed explanation-5: -What is Lactobacillus casei? The Lactobacillus casei species contains gram-positive, rod-shaped, non-sporulating (non-spore-forming) non-motile, anaerobic bacteria. These particular strains have been developed and studied by food and health scientists and are often used to ferment foods such as cheese and yoghurts.