Lacticaseibacillus casei
| Lacticaseibacillus casei | |
|---|---|
| Lactobacillus casei in a Petri dish | |
| Scientific classification | |
| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Lacticaseibacillus |
| Species: | L. casei |
| Binomial name | |
| Lacticaseibacillus casei (Orla-Jensen 1916) Zheng et al. 2020 | |
| Synonyms | |
| |
Lacticaseibacillus casei is an organism that belongs to the largest genus in the family Lactobacillaceae, a lactic acid bacteria (LAB), that was previously classified as Lactobacillus casei. This bacteria has been identified as facultatively anaerobic or microaerophilic, acid-tolerant, non-spore-forming bacteria.
This species is a non-sporing, rod-shaped, gram positive microorganism that can be found within the reproductive and digestive tract of the human body. Since L. casei can survive in a variety of environmental habitats, it has and continues to be extensively studied by health scientists. Commercially, L. casei is used in fermenting dairy products and its application as a probiotic.
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