Lacticaseibacillus casei is a Gram-positive, rod-shaped lactic acid bacterium maintained on an agar slant to ensure stability and reproducibility. It exhibits facultative anaerobic growth and efficiently ferments a wide range of carbohydrates at 30–37 °C.
Why it matters: This slant culture provides consistent inoculation, reduced preparation time, and high reproducibility for probiotic development, fermentation trials, and microbiological research.
Cat No. MC_B_LCBC1_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 |
Lacticaseibacillus |
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Species |
Lacticaseibacillus casei |
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II. Morphology |
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Gram-positive, non-spore-forming bacterium, short to elongated rod-shaped cells |
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occurring singly, in pairs, or in short chains |
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non-motile and lacks flagella |
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small to medium-sized, circular, convex, smooth, and creamy-white. |
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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 Lacticaseibacillus casei
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