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菌种名称：类干酪乳酪杆菌 Lacticaseibacillus paracasei CICC®20280
培养条件：MRS培养基，兼性厌氧，37℃
菌株特征：发酵果糖、半乳糖、蔗糖和葡萄糖；不发酵阿拉伯糖、棉子糖；耐6.5%NaCl；革兰氏染色后可见菌体杆状，规则排列；有水解蛋白能力。
来源：东北农业大学（1.0345）乳品科学教育部重点实验室在酸奶子中分离
功能：副干酪乳酪杆菌是常见的益生菌候选菌种，许多体外实验都表明，副干酪乳酪杆菌具有潜在益生特性。如，副干酪乳酪杆菌具有耐酸耐胆盐的能力[1]，并且能在模拟消化液中保持良好的活性[2]。此外，该菌种还具有抑菌能力及良好的细胞粘附特性[3，4]。
[1] PLESSAS S, NOUSKA C, KARAPETSAS A, et al. Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese [J]. Food Chemistry, 2017, 226: 102-8.[2] BENGOA A A, LLAMAS M G, IRAPORDA C, et al. Impact of growth temperature on exopolysaccharide production and probiotic properties of Lactobacillus paracasei strains isolated from kefir grains [J]. Food microbiology, 2018, 69: 212-8.[3] GENG S, ZHANG T, GAO J, et al. In vitro screening of synbiotics composed of Lactobacillus paracasei VL8 and various prebiotics and mechanism to inhibits the growth of Salmonella Typhimurium [J]. LWT, 2023, 180: 114666.[4] LEE M-G, JOENG H, SHIN J, et al. Potential probiotic properties of exopolysaccharide-producing Lacticaseibacillus paracasei EPS DA-BACS and prebiotic activity of its exopolysaccharide [J]. Microorganisms, 2022, 10(12): 2431.
