Lactobacillus casei is a well-characterized, Gram-positive lactic acid bacterium stored on agar slants to maintain viability and purity. It grows optimally at 30–37 °C and exhibits strong acid tolerance.
Why it matters: The slant format enables easy handling and reproducible inoculation, making it a preferred choice for dairy fermentation, probiotic production, and microbiome-related studies.
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 |
Certificate of Analysis of Lactobacillus casei
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