What benefits of Lactobacillus casei have been cited in the scientific literature?

Reported to reduce Listeria monocytogenes counts by 2 to 4 log CFU/g over 60 days of ripening in soft-ripened cheese, either alone or in combination with another Lacticaseibacillus casei strain, suggesting potential as a biocontrol strategy against L. monocytogenes contamination during cheese processing.

Reported that application of inulin combined with Lactobacillus casei as a synbiotic resulted in the highest oyster mushroom (Pleurotus ostreatus) yield (56.92 g) and biological efficiency (12.65%), and improved growth performance, nutrient content, total phenolic content, and antioxidant capacity compared to other treatments.

Reported to inhibit growth of Aspergillus flavus strains in mixed culture, reducing mycelial dry weight by up to 73%, suggesting potential as a biocontrol agent against A. flavus.

Reported that a recombinant Lactobacillus casei MCJΔ1 strain expressing AHL lactonase AiiK inhibited swimming motility, extracellular proteolytic activity, haemolytic activity, and biofilm formation of Aeromonas hydrophila AH-1 and AH-4 via quorum quenching, suggesting potential as a biocontrol agent against AHL-mediated quorum sensing of pathogenic bacteria.

Reported to exert a bactericidal effect against Listeria innocua and to reduce Escherichia coli O157:H7 counts by 2.5 log after 8 days when loaded in alginate-based edible coatings on fresh-cut apple cubes.

Reported to significantly reduce the number of adherent cells of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 on stainless steel surfaces, particularly when pre-established as a protective biofilm, suggesting potential as a biocontrol agent in juice processing environments.