Lacticaseibacillus rhamnosus LOCK0900
Lacticaseibacillus rhamnosus LOCK0900 (formerly Lactobacillus rhamnosus LOCK900) is a strain that has been explored for use in fermented meat products and studied in vitro for its potential effects on intestinal epithelial cell differentiation. Available evidence for this specific strain is limited to food technology applications and preliminary cell-culture work; no human or animal intervention studies were identified for LOCK0900 individually. Strain-specific evidence supporting human health benefits is currently sparse.
Where it's been studied Tags come from a conservative keyword scan of each paper's title, abstract, and summary. A tag is research coverage, not measured effect. How we classify this →
Share of this strain's 2 body-system-tagged papers that concern each system. Research coverage, not measured effect.
Research Study-type filters use AI-classified labels, audited but not guaranteed — check the paper itself before leaning on one. How we classify this →
3 papers reference this strain in the probiotic database.
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Citations
Selected papers that name this strain.
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[1]
PMID 29303613 →Cellular Differentiation of Non-Transformed Intestinal Epithelial Cells Is Regulated by Lactobacillus rhamnosus and L. casei Strains· Physiological Research · 2018
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[2]
Source →Polysaccharides isolated from Lactobacillus casei LOCK0919 probably promote benefits to the host.· ASEP · 2017
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[3]
Source →Technological Aspect of Lactobacillus acidophilus Bauer, Bifidobacterium animalis BB-12 and Lactobacillus rhamnosus LOCK900 USE in Dry-Fermented Pork Neck and Sausage· Journal of Food Processing and Preservation · 2016