Lacticaseibacillus casei

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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. EG-B-LCBC-1-1K

PRODUCT INFORMATION

*I. Classification*
Kingdom	Bacteria
Phylum	Bacillota
Class	Bacilli
Order	Lactobacillales
Family	Lactobacillaceae
Genus	Lacticaseibacillus
Species	Lacticaseibacillus casei

II. Morphology

	Gram-positive, non-spore-forming bacterium, short to elongated rod-shaped cells
	occurring singly, in pairs, or in short chains
	non-motile and lacks flagella
	small to medium-sized, circular, convex, smooth, and creamy-white.
*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