Lactobacillus casei
A mesophilic, Gram-positive, non-spore-forming bacterium belonging to the genus Lactobacillus, characterized by rod-shaped cells, facultatively anaerobic metabolism, and optimal growth at moderate temperatures (approximately 30–37 °C). The organism is widely recognized for its probiotic properties, acid tolerance, and ability to ferment carbohydrates into lactic acid, making it valuable for food fermentation, gastrointestinal health applications, and microbiological research.
Cat No. MC_B_LBC1_2026
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PRODUCT INFORMATION |
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I. Classification: |
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Kingdom |
Bacteria |
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Phylum |
Bacillota |
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Class |
Bacilli |
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Order |
Lactobacillales |
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Family |
Lactobacillaceae |
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Genus |
Lactobacillus |
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Species |
Lactobacillus casei |
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II. Morphology |
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Gram-positive, non-spore-forming, rod-shaped bacteria |
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occurring singly, in pairs, or in short chains. |
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non-motile and exhibit a smooth cell surface. |
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small to medium-sized, circular, convex, and creamy-white in appearance. |
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III. Growth Conditions |
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Temperature |
approximately 30–37 °C |
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pH |
Neutral to slightly alkaline (pH 6–8) |
facultatively anaerobic metabolism
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IV. PACKAGING & STORAGE |
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Packaging Type |
Sealed slant |
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Shelf Life |
3-6 months |
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Storage Conditions |
Stored at 4–8 °C |
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