1 Lactobacillus Casei (20 Billion CFUs) - 120 Capsules

Lacticaseibacillus casei is a species of genus Lacticaseibacillus. This particular species of Lacticaseibacillus 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).  The most common application of L. casei is industrial, specifically for dairy production. Lacticaseibacillus casei is typically the dominant species of nonstarter lactic acid bacteria present in ripening cheddar cheese, and, recently, the complete genome sequence of L. casei has become available. L. casei is also the dominant species in naturally fermented Sicilian green olives. --- May help reduce constipation.** --- It could reduce inflammatory bowel disease.** --- May reduce lactose intolerance.**