Lactobacillus casei Shirota: the classic probiotic for regularity
Lactobacillus casei Shirota has been studied since the 1930s. What it is, what research says about regularity and stress, and how we ferment it.
On this page
Lactobacillus casei Shirota is one of the most widely studied probiotic strains in the world. We call it the Mood Lifter, but it is best known for something more practical: keeping you regular.
You can have L. casei Shirota in any of our four A2 yogurts, made fresh to order and delivered across the Klang Valley.
What is L. casei Shirota?
The strain was cultivated in Japan in 1930 by Dr. Minoru Shirota, who was looking for bacteria that could survive the journey through the stomach and reach the intestine alive. It has been part of fermented milk drinks since 1935.
Scientists have since reclassified the species, so you may also see it called Lacticaseibacillus paracasei strain Shirota. It is the same strain.
What the research suggests
- Regularity. In a study of adults with chronic constipation, those who drank fermented milk with L. casei Shirota had more regular bowel movements and less discomfort than those who did not.
- Stress and sleep. In studies of Japanese medical students during exam periods, those taking L. casei Shirota reported fewer stress-related symptoms and better sleep quality.
Results from these studies used set doses and conditions. They explain why the strain is trusted, not a promise of what it will do for you.
Why we call it the Mood Lifter
The gut and the brain are closely linked. Many people find that when their digestion settles, their mood and energy follow. That, plus the research on stress, is where the nickname comes from.
Is it right for you?
L. casei Shirota is a good fit if regularity is your main concern. Our yogurt is not suitable for children. If you are pregnant, breastfeeding, have a weakened immune system or a medical condition, check with your doctor first.
How to order your L. casei Shirota yogurt
When you choose L. casei Shirota, we ferment it into your yogurt slowly for 36 hours in A2 milk, with nothing else added: no sugar, gums, thickeners or preservatives. Start with a 100g jar to try it, or choose 450g or 900g if you are making it a daily habit.
Not sure this is the right strain for you? Compare all six strains.
This guide is general information, not medical advice.