Lacticaseibacillus casei
A Gram-positive, non-spore-forming, lactic acid bacterium belonging to the genus Lacticaseibacillus, characterized by rod-shaped cells, facultatively anaerobic metabolism, and optimal growth at moderate temperatures (approximately 30–37 °C). The organism is well known for its probiotic potential, and ability to ferment a wide range of carbohydrates into lactic acid, making it valuable for fermented food production, gastrointestinal health applications, 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 |
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