Lactobacillus paracasei CRL 431 3136 04a J

Lactobacillus (L. CASEI 431®)

Facts about Lactobacillus (L. CASEI 431®)

  • Identified as Lactobacillus paracasei subsp. paracasei 

  • Isolated from infant feces 

  • L. CASEI 431® is a registered trademark of Chr. Hansen A/S

  • Used worldwide since 1995 as an ingredient in food and food supplements, with no reported consumer illness or injury

  • Tested in clinical studies from infants to adults, with no reported serious adverse events

Strong clinical documentation package 

The L. CASEI 431® probiotic strain has been used in food and dietary supplements since 1995 and is one of the best documented probiotic Lactobacillus strains. It has been described in over 801 scientific publications and more than 201 clinical studies. Most recently, the world’s largest clinical study on the immune effect of probiotics (L. CASEI 431®) in adults was published2

The US Food and Drug Administration (FDA) has designated the L. CASEI 431® strain as Generally Recognized As Safe (GRAS). In addition, Lactobacillus paracasei has been reviewed and granted New Dietary Ingredient (NDI) status by US FDA. In Europe, Lactobacillus paracasei has been granted Qualified Presumption of Safety (QPS) status since 2007 by the European Food Safety Authority (EFSA) – a status granted on species level.

Clinical studies 

Substantial clinical data indicate that the L. CASEI 431® probiotic strain may have beneficial effects in the gastrointestinal and immune areas:

  • May enhance the immune response
  • May reduce the incidence of upset stomach4 
  • May reduce the duration of running nose, cough and sore throat as well as discomforts usually experienced during the cold season, e.g. high body temperature accompanied by body aches, etc. 2

Nothing on this page is meant to be perceived as an approved claim.

Your opportunities

We offer Lactobacillus (L. CASEI 431®) for dietary supplements, infant formula and fermented milk products. Please contact us for more information.

1 As of July 2015
2 de Vrese et al. 2005; Rizzardini et al. 2012
3 Gonzales et al. 1990
4 Jespersen et al. 2015

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