Lactobacillus Casei

Lactobacillus casei is one of the many species of bacteria belonging in the genus Lactobacillus. It is a mesophilic bacteria that is gram positive, rod shaped, nonsporing, nonmotile, anaerobic, and contains no cytochromes. L. casei can be found in various environments such as raw and fermented dairy products, intestinal tracts and reproductive systems of humans and animals, and fresh and fermented plant products. The optimum pH for L. casei is 5.5. The lactic acid produced by L. casei through fermentation is very important since it can be used to make cheeses and yogurts, reduce cholesterol levels, enhance immune response, control diarrhea, alleviate lactose intolerance, inhibit intestinal pathogens, and serve as probiotics. Probiotics are viable microorganisms that promote or support a beneficial balance of microbes to live in the gastrointestinal tract