Lactobacillus casei

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Lactobacillus casei
A mesophilic, Gram-positive, non-spore-forming bacterium belonging to the genus Lactobacillus, characterized by rod-shaped cells, facultatively anaerobic metabolism, and optimal growth at moderate temperatures (approximately 30–37 °C). The organism is widely recognized for its probiotic properties, acid tolerance, and ability to ferment carbohydrates into lactic acid, making it valuable for food fermentation, gastrointestinal health applications, and microbiological research.

Cat No. EG-B-LBC-1-1K

PRODUCT INFORMATION

*I. Classification*
Kingdom	Bacteria
Phylum	Bacillota
Class	Bacilli
Order	Lactobacillales
Family	Lactobacillaceae
Genus	Lactobacillus

II. Morphology

	Gram-positive, non-spore-forming, short to elongated rod-shaped cells
	occurring singly, in pairs, or in short chains
	non-motile and lacks flagella
	small, circular to slightly irregular, smooth, and creamy to off-white in appearance
*III. PACKAGING & STORAGE*
	Packaging Type	Multi-layer Kraft-plastic bags
	Shelf Life	Stable for 2 years
	Storage Conditions	Stored at <25 °C, dry place protected from light and moisture.
	Count	10⁹ CFU/g
*IV. PACKAGING & PRESENTATION*
Sizes			1 kilo	5 kilos	10 kilos