Lactobacillus paracasei is a probiotic bacterium that is naturally present in the intestinal walls and mouth of healthy humans. Part of the lactic acid bacteria family for its ability to acidify milk, lactobacillus paracasei has probably been used by humans for a long time to obtain fermented products. Although it is difficult to know exactly when this was done, the oldest known written source comes from the Sumerians, is located in the Fertile Crescent (Mesopotamia) and dates back to about 2000 BC.

The Sumerians were indeed the first to have tamed lactic acid bacteria to produce yogurt from raw milk. The term yogurt is a borrowing from the Turkish yoğurt, a word that itself derives from the obsolete Turkish verb yoğmak meaning "to curdle, to coagulate". The Turks were in fact the first to export yogurt to the Middle East during the 6th century and to the Balkans by the Ottomans in the 7th century. The standardization and the production on an industrial scale of fermented dairy products will only be mastered by man during the 20th century.

The strain Lactobacillus paracasei was first discovered in 1900 by an Austrian pediatrician (Ernst Moro 1874-1951) who isolated the strain from the stool of an infant. He gave it the first strain of the same type (lactobacillus casei, cheese in Latin) was first described in 1919.


Use in modern nutrition worldwide, Lactobacillus paracasei belongs to the very closed family of probiotic bacteria. Providing real benefits for the health, the probiotic designation is a real guarantee of quality. The Lactobacillus paracasei strain acts as a modulator of the intestinal and oral flora. Its presence in sufficient quantity is important to maintain a balanced and healthy flora whether it is to benefit from an optimal digestion or in the mouth to protect the teeth.

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